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Chicken Biryani




Source of Recipe


The Toronto Star


List of Ingredients




1-1/2 cups basmati rice

3 cups water

1 tsp salt

1 tsp each: garlic paste, ginger paste

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut in 3-inch pieces

4 tbsp vegetable oil

1 onion, chopped

1 tsp garam masala

1/2 tsp turmeric

1 tomato, chopped

2 tbsp tomato paste

3 tbsp plain yogurt

1 small green chili pepper, minced

1 tsp fresh lemon juice

Recipe



In medium saucepan, combine rice and salted water. Sprinkle with 1 teaspoon salt. Bring to boil over high heat, then reduce heat to medium-low. Cook until water is absorbed and rice is partially cooked, about 5 minutes.

In small bowl, mix 1/2 teaspoon each of garlic and ginger pastes. Rub paste on chicken.

In large skillet, heat 1 tablespoon oil. Add chicken. Cook on low heat, stirring, 10 to 15 minutes, until it's no longer pink. Reserve chicken and its juices separately.

In medium saucepan, heat 2 tablespoons oil over high heat. Add onion. Fry 4 minutes. Reduce heat to medium-low. Stir in remaining 1/2 teaspoon each of garlic and ginger pastes, garam masala, turmeric, salt, tomato, tomato paste, yogurt, chili and lemon juice. Cook 2 minutes or until oil separates. Stir in chicken.

Put chicken mixture in 8-inch square baking dish. Top with rice. Pour reserved chicken juices and remaining 1 tablespoon oil over rice. Cover dish with aluminium foil. Bake in preheated 300F oven 45 minutes.

Makes 5 servings.