1 whole chicken, 1-1.25kg cut into 8
salt to taste
4 tbsp vegetable oil
1 tbsp red chili powder
1 tbsp ground cumin
1 tbsp ground coriander
3 bay leaves
2 medium onions, chopped
2 tsp chopped ginger
1 tbsp chopped garlic
2 tsp ground turmeric
2 cups (300g) jasmine or other long grain
1 tbsp cracked black peppercorns
2 tbsp chopped
coriander (cilantro) leaves
2 red or green chili peppers, chopped
pinch of salt
pinch of sugar
60ml white vinegar
chicken in a bowl. Add the salt, 1 tablespoon of the oil, 3 teaspoons of
the chili powder, 2 teaspoons of the cumin and 2 teaspoons of the
coriander. Coat the chicken thoroughly and leave to marinate for 1 hour.
Heat the remaining oil in a large saucepan over a medium heat. Quickly
cook the chicken until browned on all sides. Remove and set aside. Add
the bay leaves and onion to the same pan. Sautéed until the onion is
transparent. Add the ginger, garlic and turmeric, and the remaining
chili powder, cumin and coriander. Sautee for 1-2 minutes. Add the rice
and peppercorns. Cook, stirring, until all the rice is coated with oil.
Add the water and bring to a fast boil. Reduce the heat and simmer for
8-10 minutes. When the water has almost evaporated, add the chicken.
Stir through gently, until the chicken is embedded in the rice. Cover
the pan with a lid and cook for 10-12 minutes, until the rice is done.
Remove the lid and turn off the heat. Allow the dish to rest for 10-15
minutes. Before serving, fluff the rice with a chopstick or roasting
fork, taking care not to mash the rice. Sprinkle with the coriander
leaves. Serve hot with the chili vinegar and Korean pickled cabbage (Kim
Chi). Chili vinegar : Combine the chili peppers, salt, sugar and vinegar
in a bowl. Set aside until ready to use.
adaptation of a unique biryani from India. Unlike the Indian version, it
is not served with the traditional yoghurt, but with chili vinegar and
pickled cabbage. I have used chicken in this recipe, but beef or lamb
works equally well.
Serves 4 - 6
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