I love Indian food but I always find it too greasy and it just sits in my stomach. I decided to try making my favourite, Chicken Biryani, at home. Since it is home cooking, I thought I would make it healthy too. Don’t be put off by all of the ingredients, this is a very simple recipe.
Marinade
- 6 chicken drumsticks (with bone)
- 1 tsp crushed garlic
- 1 tsp ginger puree
- 1/2 lemon (juice only)
- 1/2 cup yoghurt
- 1 red onion
- 3/4 tsp cinnamon
- 1.5tsp gram masala
- 2 dry bay leave
- 1/4 tsp of hot chilli powder
- 1 tsp of cayenne pepper
- 3 cloves (crushed)
Cooking
- 2 tsp gram masala
- fresh coriander (chopped)
- 1 tsp paprika
- 1/4 tsp of hot chilli powder
- 1/2 tsp crushed garlic
- 1/2 tsp ginger
- 2 tsp of oil
Rice
- 250g of rice
- 1 tsp cardamon
METHOD:
Marinade
1. Slice red onion and place into a large bowl. Add chicken, lemon juice, garlic, garlic, cloves, cinnamon, gram masala, bay leave, hot chilli powder, cayenne pepper and yoghurt.
2. Mixed well until chicken is fully coated. Cover and let it marinade in the fridge overnight.
Cooking
1. Pre-heat oven to 180 degrees.
2. In an over safe pan, add 1 tbsp of oil. When the oil is hot, add gram masala, paprika, hot chilli powder, garlic, ginger and toast the spices to bring out the flavour.
3. Add chicken and the marinade mixture and cook until the liquid has reduced slightly. There should be sufficient fluid to be absorbed by the rice and to coat the rice at the end. Then add coriander and stir in well.
4. In a separate pan, add rice, cardamon and cold water (roughly 2 part water to 1 part rice), once the water boils, take off the heat. The rice should only be 1/2 cooked as it will finish in the oven.
5. Add rice to the chicken mixture, layering the rice on top.
6. Place lid on the pan and place it in the oven. Cook for 30 minutes.
7. Remove from oven. Let the biryani stand for 10 minutes with the lid on. Using a large spoon and mix so sauce is mixed into the rice. Top with coriander then serve.
Enjoy!
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