Chicken Biryani

Chicken Biryani prepared in the Indian-Malaysian style is a blend of North and South Indian culinary influences. This simple recipe gives uicy chicken legs !ith fragrant basmati rice" and a lip smacking curry gravy on the side. Serve !ith fresh sliced cucumber and tomatoes for a complete meal. Ingredients # large chicken legs" bone-in and skin on" about $%%g & #'o(. ' large onion # stalks curry leaves # plum tomatoes # green chillies ' tbsp cashe! nuts ' tsp salt" to taste ' container )'*% g. & $ o(.+ plain natural yoghurt , tbsp vegetable oil -resh mint leaves or coriander leaves )for garnish+ .round Ingredients , cloves garlic $ large shallots #cm. & / in. knob ginger ' heaped tsp chilli po!der ' tsp black peppercorns ' tsp turmeric po!der 0hole Spices ' star anise 1 cloves '% cm & 1 in. stick cinnamon -or 2ice '*%g & $ o( uncooked basmati rice )about 3%g & , o( per person+ ' green cardamom , cloves To marinate chicken given by vahrevah salt, turmeric, whole cumin 1 tsp, bay leaf 2, green cardamom 3, black cardamom, 2, peppercorn 2tsp, ginger garlic paste 2tbs, green chilies sliced, mint leaves 1 cup, chilly pwdr 1/2tbs, fried small onions a fist ful, coriander leaves chopped, cumin pwdr tbs, coriander pwdr tbs, cinnamon sticks, cloves oil 1 bowl yoghurt. arinate all these with chicken

4cm & #in. cinnamon stick ' blade mace 1 drops rose or pandan essence )optional" but nice+ 1 drops yello! colouring '.4 lt. & $ cups !ater Preparation '+ 5bout ' hour before you start cooking" !ash the basmati rice" then soak in clean !ater for 14 minutes 6 ' hour. #+ Separate the chicken legs into # pieces by cutting through the oint bet!een drumstick and thigh. ,+ 7eel and slice onion. Strip curry leaves from stalks and put !ith onions. 1+ Core and chop tomatoes. 4+ 2emove stalks from green chillies and halve length!ise. $+ .rind the cashe! nuts )I use a mortar and pestle+. 8+ 7eel and roughly chop garlic" shallots and ginger" then put into a blender !ith chilli po!der" peppercorns and turmeric po!der. 7ulse until smooth. *+ .et ready the !hole spices. Cooking '+ 7ut the spices for the rice )green cardamom" cloves" cinnamon stick" mace" yello! colouring and rose essence+ into a pot" add '.4 lt. & $ cups !ater and bring to a boil over high heat. 2educe heat slightly and allo! to boil for about 4 minutes" until fragrant.

#+ 9rain the basmati rice" and put into the boiling !ater. Increase heat" return to the boil )uncovered+" and continue to boil rapidly for , minutes" timed from the moment the pot returns to the boil. ,+ Immediately drain the rice in a colander" removing the !hole spices !hen cool enough to do so safely.

1+ :eat , tbsp oil in a pot )!ith cover 6 I use a #%cm & *in. pot+ over medium heat" then fry the !hole spices until fragrant.

4+ 5dd sliced onion and curry leaves and fry until the onions are bro!ned.

$+ 5dd the chicken pieces and fry until golden.

8+ 5dd the ground ingredients and fry for a couple of minutes.

*+ 5dd yoghurt" chopped tomatoes" green chillies and salt. Bring to a boil" then reduce heat and simmer for 4 minutes.

3+ Stir in the cashe! nuts and simmer for another 4 minutes. Turn chicken over. '%+ 2educe the heat to lo!" using a heat diffuser or flame tamer if on a gas stove. ;ou !ant to have the curry at a steady" gentle simmer. If there is too much curry gravy" remove some so that you have ust enough left to come about half !ay up the sides of the chicken pieces.

''+ Ne<t" spoon the drained rice over the top of the simmering chicken curry.

'#+ Spread evenly !ithout pressing the rice into the curry.

',+ Cover the pot and simmer for #% 6 #4 minutes until the chicken is done. If you are !orried the curry is too !et" cover the pot partially only. '1+ Serving=- scoop the rice out first and divide into portions. 2emove the chicken pieces from the gravy and serve !ith the rice. 2emove all the curry gravy )and any rice that mi<ed in !ith it+ to a bo!l and serve on the side. .arnish !ith mint leaves or coriander leaves. 5s this is a fairly spicy dish" fresh sliced cucumber and tomatoes !ill be a !elcome side.