Chicken Berry Biryani
Biryani is a traditional Parsi dish - adding berries is also a Parsi influence. We cook our chicken berry biryani in the traditional 'dum pykht' stye, in a pot seasled with pastry to retain all moisture and flavour!
This recipe was provided by Dishoom, a bombay cafe in London drawing heavily from the heritage and tradition of the old Bombay Cafe.
www.dishoom.com
Instructions
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1
Brown the onions and mix with the garlic, chilli powder, cumin powder, yoghurt, fresh coriander, sliced green chillies, stem ginger, cranberries and salt to taste.
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2
Add the boneless chicken thighs. Coat the chicken in the mixture and leave to marinade for 2 hours. Boil 500g rice in 5 litres of water and cook it until it is about 70% cooked.
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3
In a heavy bottomed dish with a lid, layer the marinated chicken and partially cooked rice.
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4
Mix the saffron with the double cream and drizzle over the surface of the layers. Ensure the pot is tightly sealed so no air or moisture can escape - cover with foil and place a tight fitting lid over it.
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5
Cook for 45 minutes in a preheated oven at 200C. Serve hot sprinkled with chopped mint, coriander, fried onions and cranberries.
Ingredients
- 2 onions , sliced
- 1 bulb garlic , minced
- 1½ tsp chilli powder
- 150ml yogurt
- 50g cranberries , defrosted if frozen
- 1 bunch coriander
- 1 green chilli , sliced
- 1 piece ginger , thumb-sized, grated
- 1 kg chicken thighs, boneless
- 500g basmati rice
- 1 pinch saffron
- 50ml double cream
- 1 pack mint, chopped, to serve
- 1 handful crispy onions , to serve
- 2 tsp ground cumin
Serves 10
Total time required 3 hrs 30 mins
- Preparation time: 2 hrs 30 mins
- Cooking time: 1 hr
Recipe kindly provided by London Restaurant Festival in partnership with American Express ® 2014