While living away from home, back in 2010, I developed a really bad craving for proper biryani. I missed the spices, heat and fragrance found in good indian food and so I set off to cook my own dish.
The recipe I provide here does not have quantities shown as I'm the sort of cook who judges by eye, taste and smell.
For the chickenMarinade, for half an hour, the raw chicken in;
- Chilli powder
Fry in oil till fragrant;
- Bay leaves
- Coriander seeds
- Basmati rice
Add the chicken into the spice oil and cook on a low sizzle until partially cooked, making sure the pieces are browned on the outside only.
For the riceHalf cook the rice adding turmeric and salt for colour and taste.Layer the half cooked rice with partially cooked chicken and put the lid on. Agitate every so often to prevent sticking and add oil / ghee if needed. When done, add toasted cashews, fried onions and coriander and optionally, raisins and boiled eggs.