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Stovetop Chicken Biriyani
Both basmati rice and jasmine rice are fragrant long-grain varieties, but jasmine has a soft, sticky texture when cooked. For biriyani and pilaf you need to use basmati rice. If you have a rice cooker, this is a great dish to make in it, otherwise use a heavy-based pot.
Prep Time
15 mins
Cook Time
35 mins
Serves
4
Dinner
Asian
Kids
Ingredients
500g boneless skinless chicken, cut into 2cm chunks
1 cup plain yoghurt
finely grated zest of 1 lemon
1/2 cup chopped coriander, plus extra to garnish
6 cardamom pods, bruised with the back of a knife
2 tsp ground cumin
1 1/2 tsp salt
freshly ground black pepper, to taste
1 1/2 cups basmati rice, rinsed several times and drained
1 clove garlic, crushed
1 tsp finely grated fresh ginger
1 tsp ground turmeric
4 whole cloves
2 tbsp butter
3 large handfuls spinach, chopped
2 1/2 cups chicken stock
1/2 cup toasted sliced almonds (optional), to garnish
Method
Place chicken in a bowl with yoghurt, lemon zest, coriander leaves, cardamom pods, cumin, ½ teaspoon of the salt and ½ teaspoon pepper.
Place drained rice in a separate bowl with garlic, ginger, turmeric, cloves, the remaining salt and pepper to taste.
Melt half the butter in a 3-4-litre capacity heavy-based pot. Remove from heat, spread half the rice in the base, then arrange chicken, marinade and spinach over the top.
Cover with the rest of the rice. Pour stock over the top.
Cover pot tightly and cook over a low heat for 30 minutes without uncovering.
Remove lid and cook another 5 minutes to dry off and lightly brown the base.
While rice is cooking, pan-fry almonds in the remaining butter.
Serve the biriyani garnished with almonds and extra coriander leaves.
