Phew! I'm stuffed, if you'll pardon the expression. This Chicken Biryani was an altogether more delicate and elegant version of the dish than you'll ever get at the local take-away - chicken thigh pieces marinated in lemon juice, garam masala and yoghurt, then cooked with masses of pureed onion, garlic and ginger, ground almonds and water until tender, with a thick fragrant 'gravy'. This is then layered with partially cooked rice flavoured with cinnamon and cloves and drizzled with saffron-infused water, covered tightly with foil, and baked for half-an-hour or so. We served this with a spicy vegetable 'sabji' - rich with coriander and chilli - which was a great contrast. The trouble is, we kept going back for just one more spoonful........as I say, stuffed, and a happy Hubby is now slumped, replete, in front of the rugby.
Phew! I'm stuffed, if you'll pardon the expression. This Chicken Biryani was an altogether more delicate and elegant version of the dish than you'll ever get at the local take-away - chicken thigh pieces marinated in lemon juice, garam masala and yoghurt, then cooked with masses of pureed onion, garlic and ginger, ground almonds and water until tender, with a thick fragrant 'gravy'. This is then layered with partially cooked rice flavoured with cinnamon and cloves and drizzled with saffron-infused water, covered tightly with foil, and baked for half-an-hour or so. We served this with a spicy vegetable 'sabji' - rich with coriander and chilli - which was a great contrast. The trouble is, we kept going back for just one more spoonful........as I say, stuffed, and a happy Hubby is now slumped, replete, in front of the rugby.
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