An Indonesian version of biriani from ” Rice Book”. This version is fairly mild though you can increase the amount of cayenne a little if wished.
Ingredients
- 8-10 oz basmati rice well rinsed
- 2 tbsps olive oil
- 2 shallots peeled and chopped
- 2 plump garlic cloves chopped
- 1 tsp finely chopped fresh ginger
- 4 boneless and skinless free range chicken breasts sliced very thinly
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- a pinch ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 6 fl oz natural yoghurt
- 1 tsp sugar
- 3 tbsps raisins or sultanas
- sea salt & black pepper
TO GARNISH
- 1 tbsp fried shallots
- 2 tbsps toasted flaked almonds
Servings:
Instructions
- Boil the rice in 3 pints of water with a pinch of salt for 8 minutes, stirring once and keeping the water at a rolling boil. Drain and reserve.
- Heat the oil in a large saucepan or casserole with a tight fitting lid then fry the shallots, garlic and ginger for 2 minutes stirring constantly.
- Add the chicken, increase the heat and stir fry for 3 minutes. Add all the ground spices and stir again for a few seconds.
- Add the yoghurt and stir for one minute then stir in the sugar and raisins or sultanas. Check seasoning then cover with the rice.
- Cover the saucepan with foil or a tea towel then clamp the lid on tightly. Reduce the heat to low and cook undisturbed for 10 minutes. Remove from the heat and rest, still tightly covered, for 5 minutes.
- Uncover then sprinkle with the garnishes and serve immediately.
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