Chicken Biryani

Pair with the Vincent Girardin Puligny Montrachet

Ingredients (serves 4)

• 750g chicken thigh fillets, trimmed, cut into 3cm pieces, the finer the better!
• 1/3 cup Tikka Masala curry paste
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 large brown onions, thinly sliced
• 1 cup basmati rice
• 1 1/2 cups chicken stock/ veggie stock
• 1 cup thick Greek-style yoghurt
• 1/3 cup mint leaves
• 8 small pappadums, cooked, to serve

Method:

Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits.
Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat until sizzling. Add onions. Cook for 15 minutes or until caramelised. Transfer chicken to an 8-cup capacity ovenproof casserole dish. Spoon onions over chicken.

Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Place stock into a microwave-safe jug. Microwave on HIGH (100%) power for 2 minutes or until hot. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour 45 minutes or until rice is tender.

Season with salt and pepper.

Place yoghurt into a bowl. Finely chop 2 tablespoons of mint leaves. Stir through yoghurt. Spoon Biryani into bowls. Top with yoghurt mixture and remaining mint leaves. Serve with pappadums.

Source:
Super Food Ideas - March 2005, Page 63
Recipe by Dixie Elliott
Photography by John Paul Urizar