SOUTH INDIAN STYLE BIRYANI

The ingredients and techniques used to make Biryani differ across the Indian sub-continent, but the one thing that they all have in common is that it is the perfect dish for feasting on with groups of family, friends and to serve during festivals.

Full of flavour and spice, you can add whatever protein you like, or filled with satisfying veggies, to make a deliciously satisfying concoction.

Ingredients for the South-Indian style Biryani spice mix:

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp coriander seeds

1x star anise

1x cinnamon stick

3x green cardamom pods

3x cloves

10 peppercorns

2x bay leaves

1/4 – 1/2 tsp ground red chilli (birds eye chilli)

1/4 tsp ground turmeric

1/4 tsp ground ginger

Making the spice mix:

1- Roast the whole spices for a few minutes, until the aromas start to release, then add to a grinder

2- Add the other ground spices, mix them up in the spice grinder, then pop into a bowl and set aside

Ingredients for the Biryani:

South-Indian style Biryani spice mix – as above

500g chicken thigh fillets, cut into chunks

2 tbsp greek yoghurt

1 tbsp lemon juice

Salt to taste

Few tbsp of Canola oil

1x brown onion, thinly sliced

1x cup of Basmati rice (I like to use brown Basmati if you can get your hands on this, a healthier choice!), soaked in water for at least a couple of hours

A few saffron strands soaked in 2 tbsp warmed milk (use any milk equivalent if you like)

1x half a thumb-sized piece of ginger

4 x garlic cloves

1/2 brown onion, chopped

1x large tomato, room temperature

1x large green chilli

1 tsp cumin seeds

2x handfuls of fresh mint and coriander, chopped

6 cups of water

2x bay leaves

2 cardamon pods

2 cloves

Salt to taste

1 tsp Garam masala

A large knob of butter or ghee for drizzling

Method:

1- Marinate the chicken with the spice mix, yoghurt, lemon juice and salt, and set aside for at least 30 minutes;

2- Meanwhile, fry the sliced onion in a large casserole pan with about 2 tbsp of oil until they are browned, crispy and slightly caramelised, then set aside on kitchen paper;

3- Get the oven ready at this point and pre-heat it to 180C;

4- Whilst the onions are frying, grab the blender and make a paste out of the chopped onion, garlic, ginger, tomato and green chilli;

5- In the same casserole pan used to fry the sliced onion, add a little extra drop of oil and fry the cumin seeds until they start popping, then pour in the onion/garlic/ginger paste to fry for a few minutes until it thickens slightly and the water evaporates out;

6- In the meantime, while the paste cooks, bring the 6 cups of water to a boil with a drop of oil, pinch of salt, the bay leaves, cardamom and cloves;

7- Add half of the crispy fried onions back into the casserole pan, with the marinated chicken, and half of the fresh herbs; just allow the meat to sear, then take off the heat;

8- As soon as the water is brought to a fast boil, quickly pour in the soaked and drained rice and allow to parboil until about 75% cooked, then drain;

9- Spoon the parboiled rice over the chicken in the casserole pan, layering it equally to cover all the meat;

10- Pour the saffron-infused milk over the rice, together with the garam masala, then ‘rake’ it through the top layer of rice with a fork;

11- Drizzle over the butter/ghee, then add the remaining crispy fried onions and fresh herbs;

12- Seal the casserole pot tightly with some foil and a lid, then place in the pre-heated oven for about 20-25 minutes;

11- Garnish and service with some lemon wedges, crushed cashews, sliced red onions, and a side of cucumber raita.