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1 South Indian Chicken Biryani

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South Indian Chicken Biryani

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Ingredients

6 person(s)

Chicken Biryani

  • 1 brown onion, peeled
  • 10 small green chillies
  • 20-30 g ginger, peeled
  • 15 cloves garlic
  • 7 cloves, whole
  • 2 sticks cinnamon
  • 1 tsp black peppercorns, whole
  • 3 tbsp coriander seeds
  • 20 g coriander
  • 5-10 g mint leaves
  • 6-8 tbsp ghee or rice bran oil
  • 8 pods cardamom
  • 2 star anise
  • 4 tomatoes, diced
  • 2 tsp salt
  • 6-8 chicken drumstick
  • 1/2 Cup water
  • 1/2 cup yoghurt
  • 500 g basmati rice
  • 3 1/2 cups water
  • 1 lemon
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Recipe's preparation

    To Make Biryani Masala
  1. Place the onion cut into quarters in the thermo mix and blend for 4 seconds on speed 3. Remove and set aside for later.
    Place ginger and half the chillies in the empty thermomix and blend for 5 seconds on speed 7. Scrape down and repeat. Add the garlic, cloves, cinnamon, pepercorns and coriander seeds. Grind on speed 8 for 5 seconds. Scrape down and repeat.
    Add 1-2 tbs ghee or rice bran oil. Varoma 4 minutes speed 1.
    Add the coriander and mint. Chop for 3 seconds on speed 6. Scrape and repeat.
    2. To Make the Biryani in Caserole dish or Saucean
  2. Use a casserole dish or saucepan. Add 3 tbs ghee or rice bran oil. Add the onions that were reserved. Cook for 3-5 minutes until brown. Add the cardamom pods and star anise. Add the masala from the thermomix. Stir. Add tomatoes and salt.
    Take the chicken drumsticks and cut two chunks off the sides of each then use kitchen scissors to "ring bark" the chicken twice. See the photo to see how I cut the chicken. Add the chicken to the dish and add 1/2 cup of water and 1/2 a cup of yoghurt. Cover and cook for 20-30 minutes.
    Add the rice (see below) and add 3 1/2 cups of water. Cover and cook for 15-20 minutes. Add the fresh lemon juice and cover for 10 minutes.
    Serve with raita (yoghurt salad).
    3. The Rice
  3. The rice can be added plain or it can be prepared in this way:
    Soak rice for 30 minutes. Drain and dry (wont be totally dry and that is OK) on a tea towel. Then add 2 tbs of ghee to a large fry pan or wok. Heat the rice while stiring constantly. The rice turns a bit white. See photo. Then the rice is done and ready to go into the Biryani.
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Tip

I use a casserole dish with a lid that allows for no steam release. If you use a lid with a steam vent you will need to use more water and stir the biryani more frequently.

I use basmati biryani rice.

Can store in the fridge for 2 days if sealed. Can also be frozen for lunches.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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