Folks thought I would share this with you. The saffron is optional due to the expense.

Chicken Biryani with Rice Pilau

Chicken Biryani (Pot1)
Olive Oil
3 onions sliced
1.5 kg chicken thighs
¼ jar or 70g of your favourite curry paste (Pataks Tomato & Coriander)
½ tsp flour
1 cup chicken stock
½ cup yogurt
½ cup cream
¼ cup cashews

Rice Pilau (Pot 2)
Olive oil
¼ jar or 70g of your favourite curry paste (Pataks Tomato & Coriander)
1 tsp cardamom seeds
½ teaspoon saffron (optional)
200g basmati rice
4 cups chicken stock
¼ cup sultanas or mixed dried fruit

Method
Put 2 x CI pot on coals
Fry onions in one then remove to a plate
Fry chicken thighs in other then remove to a plate
Pot 1 add  oil, curry paste and flour cook 2 mins
Add stock, yogurt, cream and stir
Add chicken and half onions Cover and cook for 30 mins slowly.

Pot 2 add oil spices and rice and cook for 2 mins
Add stock and bring to boil
Reduce heat , add sultanas cook till liquid is absorbed.
Take out half of the rice top with chicken
Lay removed rice on top of chicken
Drizzle sauce from Pot 1 over rice
Top with onions and cashews
Cover & Bake for 30 minutes

Folks for the traditionalist who likes to mix the spices personally, especially if cooking at home, this is the traditional mix. The one with paste is the quicker away dish.

Pot 1 Chicken replace paste with
2 teaspoons fresh ginger
3 cloves garlic crushed
1/2 tsp ground cumin
1/2 teaspoon ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/4 tsp ground nutmeg

Pot 2 Rice
1/2 tsp saffron
1/2 tsp ground cardamon
1 tsp salt

This is a very rural traditional dish if the spices are used as above, which is its essence.
I have a work college who is from an area in Kashmir called Banihal, (check google earth), and I seem to acquire a jar of saffron every year adds a fantastic flavour.

Both look great thanks for sharing.

Yeah thanks Michael I love a good curry and enjoy it even more if it's a bit different from the last one. They have gone straight into the Handy Billy.


Skip :)