Chicken Biryani

 Chicken Biryani

This curry spice mix is a winner.  Not too spicy, just big flavour!

And it's a one pot wonder!  And it freezes well.

Ingredients (for 8)

8 large chicken thighs bone-in, skin-on

100g ghee or butter

1 tsp fenugreek seeds

1 small cinamon stick

1 tsp cumin seeds

1 tsp black mustard seeds

1/2 tsp ground turmeric

1 tsp medium curry powder

12 seeds from cardamon pods

1 tsp ground cumin

4 large onions (or 8 spring onions)

6 garlic cloves, grated, (cut in harlf and remove green 'core')

2 red chillies

30g fresh ginger, grated

1 litre of chicken stock

1/2 tbsp tomato puree ( I used half a tin of chopped tomatoes as didn't have any puree on the day)

500g basmati rice (I used half rice, half orzo - added later than rice).  

Fresh coriander, if liked

1 large bag of baby spinach.

Off we go:

Melt the butter in a large lidded saute pan, and add chicken pieces.  Cook till golden then remove.

Add all the spices to the pan and keep stirring.

Add the onion, garlic, chilli and ginger and cook for a few minutes.

Return the chicken to the pan and add stock and tomato puree.

Bring to the boil and simmer for 5 mins.

Soak and rinse rice in cold water until water is clear.

Add rice to the pan and stir to ensure rice is in liquid.  If using brown basmati, allow to cook for 15 mins before adding orzo if using.  If using white basmati just let it simmer in stock until stock is absorbed and rice is cooked.  

Stir in the spinach and fresh coriander, if using.

Check chicken is cooked and you're all done!