"Chicken biryani curry ... This is the chicken curry I made for biryani, pre layering it in between strips of rice. The spices that go into it are rich and distinct: black and green cardamom, cloves, whole black pepper corns and cinnamon as well a host of other spices. They all go into a thick yogurt based sauce in which the chicken is simmered. It's best to make this a day before eating, as the flavours develop overnight and release the beautiful fragrant scents
I'll post the finished product later. This was our Sunday dinner with friends.
"
Chicken Biryani
0
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From fredashafi_spiceitup
Some of my favorite recipes for a group come from @Fredashafi_spiceitup. This mum, artist and food enthusiast from Australia created this one-dish Chicken Biryani-Curry entrée infused with aromatic Indian flavors and rice served with a thick yogurt sauce. Even better, it can be done a day ahead.
RECIPE:
Ingredients
1kg chicken pieces
3 large onions ground / chopped finely
3 tomatoes chopped finely
6 -8 cloves of garlic
1 tbsp crushed ginger
1 cup olive oil / ghee
1 heaped tbsp turmeric
1 1/2 tsp cumin seeds
1 1/2 tsp coriander powder
1 tsp hot chilli powder
2 tsp paprika
Salt to taste
10-12 whole peppercorns
6 cardamom green pods whole
2 black cardamom pods
4 cloves
3-4 fresh chillies chopped finely
Fresh coriander to garnish
2 cups yogurt
1 cup water
Method
In a large saucepan, sauté the onions together with the peppercorns and cloves. Add the ginger and garlic once the onions are soft and cook for 2 minutes before adding the spices . Stir vigorously until slightly brown then add the tomatoes.
Continue to cook on a night heat, add the meat whilst stirring until you achieve a rich gravy around the meat and the oil separates from the sauce. Add the yogurt and stir though; leave to simmer on a low heat for approximately 3 minutes until the meat is cooked and tender. Garnish with fresh coriander before layering between cooked basmati rice to create the biryani
*Alternatively, instead of adding the yogurt into the curry, you can marinade the chicken pieces in yogurt overnight
Ingredients
1kg chicken pieces
3 large onions ground / chopped finely
3 tomatoes chopped finely
6 -8 cloves of garlic
1 tbsp crushed ginger
1 cup olive oil / ghee
1 heaped tbsp turmeric
1 1/2 tsp cumin seeds
1 1/2 tsp coriander powder
1 tsp hot chilli powder
2 tsp paprika
Salt to taste
10-12 whole peppercorns
6 cardamom green pods whole
2 black cardamom pods
4 cloves
3-4 fresh chillies chopped finely
Fresh coriander to garnish
2 cups yogurt
1 cup water
Method
In a large saucepan, sauté the onions together with the peppercorns and cloves. Add the ginger and garlic once the onions are soft and cook for 2 minutes before adding the spices . Stir vigorously until slightly brown then add the tomatoes.
Continue to cook on a night heat, add the meat whilst stirring until you achieve a rich gravy around the meat and the oil separates from the sauce. Add the yogurt and stir though; leave to simmer on a low heat for approximately 3 minutes until the meat is cooked and tender. Garnish with fresh coriander before layering between cooked basmati rice to create the biryani
*Alternatively, instead of adding the yogurt into the curry, you can marinade the chicken pieces in yogurt overnight