This scrap is a tasty meal that is perfect for cold and windy autumn nights. The recipe is surprisingly simple and although it takes about 40-45mins in the oven – it’s worth the wait!
Biryani is a warming rice dish which is full of spices and flavour. The dish first appeared hundreds of years ago in Northern India and since then there are many variations of the dish, so depending on whether you’re vegetarian or fancy lamb or fish – the dish is extremely versatile.
The recipe below uses chicken but is just as good without meat, packed with your favourite veggies. Originally, the marinated meat and rice would sit in a pot in the oven covered with a flat dough. The flour and water mixture locks in the steam but is not meant to be eaten. Once prepared and out of the oven, the pot is served on the table and the bread is broken to reveal the juicy spiced rice inside. This recipe does not follow tradition, instead I used tinfoil to cover the dish but a lidded oven pot is great too.
This is a great dish to impress friends with and is a perfect meal for large dinner groups, served with naan and dips.
Ingredients chicken breast stock (chicken or vegetable) Basmati rice large onion green chili or chili paste ginger garlic cumin curry powder garam masala turmeric natural yogurt coriander ground coriander almond butter coconut oil spinach can of tomatoes
- Cut the meat or vegetables into bite sized pieces, all equally the same size.
- In a bowl marinate the meat or vegetables. Coat the meat in yogurt, a tablespoon of garam masala, cumin, turmeric and ground coriander.
- Partially cook the basmati rice. (It will cook fully whilst in the oven)
- Dice the onion and mince the ginger and garlic.
- In a hot pan with coconut oil, fry the ginger, garlic and curry paste. Stir for about 1 min.
- Add to the pan the diced onion and saute.
- Pour in the can of tomatoes and stock. Bring to the boil and simmer.
- Tear the spinach and add it to the stock mixture.
- Dice the stalks of the coriander and add to the pan. Leave leaves aside.
- In a deep oven proof dish, pour 1/4 of the sauce/stock mixture.
- Then spoon 1/4 of the marinated meat mixture.
- On top of that – spoon 1/4 of the partially cooked rice so that it is covered.
- Add a few dollops of almond butter on top of the rice.
- Repeat, so that the oven proof dish is filled in layers.
- Once all the mixture has filled the oven dish. Add a few caramelised onions on top & cover either with its lid or use tinfoil as I did.
- Place into a hot oven (250 degrees) and let Biryani cook for 40-45mins.
- Serve immediately and garnish with roughly chopped coriander leaves.
It strays a bit from the original but this dish is so good!
TIP: if you have the budget for it – Saffron would work really well here. Mixed with the rice to give it a beautiful colour & flavour. The variations are endless. It really is a versatile dish!
The recipe above is healthy and tastes amazing but for real decadence add butter to the stock/sauce mixture and mix through the rice coconut milk – it makes for a rich and buttery flavour!