Chicken and Potato Biryani

Name: How to cook Chicken and Potato Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Gary Waite

Chicken and Potato Biryani

I made the Recipe up ( I did not follow a Recipe ) - could have used Plain Yoghurt , nuts and Sultanas . The Basmati Rice once cooked using the absorption method became like Chinese sticky Rice - I left the cooked Rice too cool down overnight . Does serve 2 people , but could serve 4 people is very rich and filling too eat . The Photo depicts the Dinner for One Person out of 2 servings . For a milder Chilli flavour you might only want too use a One teaspoon of Chilli and Chilli Seeds Preserved in Olive Oil too the Dish .

Ingredient

Food ration :

2 people

Cooking time :

45 minutes

500 g

Basmati Rice

2 tbsp.

Olive Oil

2 tsp.

Caster Sugar

2 tsp.

Garam Masala

2 tsp.

Coarse Ground Black Pepper or Ground

1 tsp.

Ground Mild Chilli Powder

1 tsp.

Ground Cumin

1 tsp.

Ground Coriander

1 tsp.

Table Salt

1 tbsp.

Salty preserved Lemon juice (from jar of preserve)

1 tbsp.

whole chopped Chillies from Chillies in Oil

whole peeled piece of Ginger

large onions

1.500 ml

/ 3 large mugs of cold tap water

300 g

peeled Maris Piper Potatoes

2 bags

sealed in - fresh raw Coriander leaves

Cooking instructions

* Step 1

Heat the 2 tablespoons of Olive Oil in a large non-stick Wok or large Frying Pan and then add the Ground Spices etc. Add splashes of cold clean water. Peel the piece of raw Ginger with a small sharp Kitchen Knife and then either use that sharp Knife too cut small ribbons off of the Ginger or you might be able too use a Potato Peeler - add fresh Ginger too the Wok

* Step 2

Roughly chop 2 large peeled onions and then peel all of the Garlic Cloves from One whole Garlic Bulb. Add whole peeled Garlic Cloves too the Wok and then fry on the highest hob setting for One minute and then gently simmer the frying onions and Spices for 10 minutes

* Step 3

Add 2 or 3 mugs of cold tap water too the Wok and then boil the water on the highest hob setting for 5 minutes and then add the peeled chopped potatoes - cook through on high for 20 minutes - if you only used 2 large mugs of cold water - then add your Third large mug of cold water - the Curry Sauce should have a thick consistency

* Step 4

So with 35 minutes of cooking time achieved - then add the cold cooked Rice and then heat through on the highest hob setting for about 5 minutes and then add the cold cooked chopped Roast Chicken and then heat it through as well for the final 5 minutes. Garnish with loads of chopped fresh Coriander (I chopped it with scissors over the Wok).

Note: if there is a photo you can click to enlarge it