| -- End Ad Box ---> | | | | 3 tbsp. raisins or sultanas,salt and black pepper |
| Your nose picks up a scent and you are stopped in | | | | Method: |
| your tracks. You have to know what it is but where is | | | | 1. Boil the rice in 3 pts water with a little salt for 8 |
| it coming from and what could it be. You must find out, | | | | minutes, stirring once and keeping the water at a rolling |
| so you just start running until..... | | | | boil. |
| Welcome to the Gourmet Indian Series. Today we | | | | 2. Drain and reserve. Meanwhile, thinly slice the chicken |
| bring you Chicken Biryani. | | | | breast. |
| Ingredients: | | | | 3. In a large saucepan or casserole with a tight fitting lid |
| 8-10 oz basmati rice rinsed | | | | heat the oil and fry the onion, ginger and garlic for 2 |
| 2 tbsp. olive oil, | | | | minutes, stirring constantly. |
| 2 chopped onions, | | | | 4. Add the chicken, raise the heat and stir fry for 3 |
| 2 chopped garlic cloves, | | | | minutes. |
| 1 tsp. finely chopped fresh ginger, | | | | 5. Add all the ground spices and stir again for a few |
| 4 boneless skinless chicken breasts, | | | | seconds. |
| ¼ tsp. cayenne pepper, | | | | 6. Add the yogurt and stir for one minute, then add the |
| ½ tsp. ground cumin, | | | | sugar and raisins or sultanas and stir again. Check |
| Garnishing: | | | | seasoning. |
| 1 tbsp. fried onions, | | | | 7. Put the rice on top then cover the saucepan with foil |
| 2 tbsp. toasted flaked almonds, | | | | or a damp tea towel and put the lid on tightly. |
| 1 tsp. ground coriander,a pinch of nutmeg, | | | | 8. Reduce the heat to low and cook undisturbed for 10 |
| ¼ tsp. ground cinnamon, | | | | minutes. |
| ¼ tsp. turmeric, | | | | 9. Remove from heat and rest, still covered, for 5 |
| 6 fl oz natural yogurt, | | | | minutes. |
| 1 tsp. sugar, | | | | 10. Uncover, sprinkle with the garnishes and serve. |