Rose petal chicken biryani, basmati at its best
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Level: Easy
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Cooking Time: 25 Minutes
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Preparation Time: 5 Minutes
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Serves 4
What You Need
- 2 Chicken breast (cubed)
- 25 grams butter
- 2 cloves Clove Garlic, chopped
- 1 stick Cinnamon
- 2 Cardamon pods
- 1 tbsp Garlic clove, crushed
- 1 tbsp Ginger, grated
- 1 tin Chopped Tomatoes
- 300 g Amira Pure Basmati
- superstar topping Rose petals, Pomegranate seeds, Coriander leaves, Raisins, Toasted Cashew Nuts, Fried Onion Slices
- Few drops of rosewater
For the marinade:
- 1/2 cup Yoghurt
- 1/4 tsp Tumeric
- 1 tsp Garam masala (ground)
- 1/2 tsp Cumin / jeera (ground)
What to do
Marinate the chicken overnight in a marinade of yoghurt and dry spices (tumeric, garam masala, cumin power) and season
Heat butter in a non-stick saucepan, adding the chopped garlic, cinnamon and cardamon pods. Roast until aromatic.
Add a tin of chopped tomatoes and cook for 5 mins until the tomatoes have darkened
Add the marinated chicken cubes and stir to combine. Place the lid on your saucepan and stir every now and then so it doesn't stick to the bottom.
Cook your Amira Pure basmati as normal (Or try what they do here for perfect basmati rice every time: http://www.thekitchn.com/how-to-cook-perfect-basmati-rice-cooking-lessons-from-the-kitchn-211157) Once cooked lay it out in a large bowl and make sure there are no lumps. For that added layer of flavour stir fry with some ground cumin, not much, 1/2 tspn will do. Entirely optional :)
Now the fun part - combine it lasagne style! AKA rice on the base alternated with your beautifully aromatic chicken then rice again. Do as many layers as you like but try to make at least two.
Add your superstar topping - any combination of rose petals, pomegranate seeds, coriander, raisins, toasted cashew nuts (yum!) or fried onion slices. We say do it all but then again how much of this stuff do you have?? For a final flourish drop over some rosewater.
