Here we go, an easy meal for those who love an Indian but don't enjoy it 'too spicy'. Ready to eat in about 50 minutes, and everyone will love you for it!
- 200g basmati rice
- 1 tsp salt
- 2 tbsp vegetable oil
- 8 shallots, chopped
- 2 medium onions, chopped
- 4 garlic cloves, pressed/chopped
- 2 tsp root ginger, grated
- 2 chicken breasts, thinly sliced into strips
- 4 tsp Biryani Curry Blend
- ¾ cup plain yoghurt
- 2 tsp caster sugar
- 4 or 5 handfuls raisins, optional
- 1 handful of unsalted cashew nuts, optional
Wash the rice until the water runs clear, dissolve the salt in tepid water and add the rice, leave to soak for 30 min.
Drain the rice, add to a pan then add enough cold water to cover the rice by about 2cm
Bring the water to the boil, reduce the heat as low as possible, cover and cook for about ten minutes, or until 'holes' begin to appear on the surface of the rice (when all the water has been absorbed)
Heat oil in a frying pan, add shallots, onions, garlic and ginger and fry lightly until golden brown. Remove and set aside.
Add strips of chicken to the frying pan and stir fry for about 4 minutes.
Add Biryani Curry Blend, stir for 1 minute, drop the temperature then stir in the yoghurt, simmer for 1-2 minutes.
Add sugar, raisins, cashews and rice to the chicken. Cover the pan with a clean cotton (not toweling) tea towel and put on the pan lid to hold all the steam in. Place back on the lowest heat to cook for ten minutes.
Stir in the onion and shallots, then remove from the heat and leave to rest for five minutes.
Serve with rice, flat breads, salad... any of your favourite Indian accompaniments.
- February 24, 2016
- Steve Warren