How to make a delicious chicken biryani

While restrictions start to lift, for the most part we're still trying to keep safe and avoid crowded public areas - which means staying home. But just because we are stuck at home, it does not mean we have to eat the same thing every day.

If you are looking for some new recipes, welcome to Quarantine Kitchen with Chef Feizal.  Each episode, he will teach you how to make some of our favorite dishes as well as some new and exciting food.

 This week, we’re tackling Chicken Biryani. This popular rice dish is a Swahili dish, famous for its spices, aromatic rice and tender and marinated meats. While this is a chicken version, you can make it with other meats as well as vegetables. There are a number of different recipes and if you want to take it up a notch you can add more whole spices.

 Don’t be intimidated by the time it takes to make it, because it is completely worth it, and as soon as you can, you will be dying to make it for your friends and family. Experiment and make it your own and Good luck!

Check out the video above and follow our resident Chef as he brings biryani to life. 

 INGREDIENTS

 1 chicken – cut into pieces

1 tbsp whole cumin

1 cup natural yogurt

2 cups cooked rice

6 onions

1 tbsp tomato paste

2 tbsp garlic and ginger paste

1tbsp curry powder

2 green chilis

5 tomatoes

2 bunch dhania?

2 chicken cubes

2 green peppers

2 cups cooking oil

2 cups chicken stock

METHOD

1. Take three onions and slice thinly, before frying in a pan with hot oil until golden brown and crispy. Keep this aside: you will use it when you are layering your biryani.
2. In the same pot, add the rest of your onions and fry until they are transcluent, To the same pot, add your curry powder, 1 green chili, whole cumin and chicken cubes. Make sure to mix it properly and allow your spices to cook and flavor the oil.
3. The next step is to add the tomato paste to the mixture. Allow the mixture to cook slowly, until the oil separates and the paste is fully mixed and aromatic. Once you have a thick red paste, you can now add the garlic and ginger paste as well as some chopped up coriander. You can use the stalks as it adds flavor to your stew.
4. Now we add the chicken to the mixture. Make sure you stir it in and ensure all the pieces are coated in the paste. Cover and cook on a medium heat for about 10 minutes. Once you uncover, add the your stock and cover until the stock has boiled down.
5. Finally add your second chili (you can add more, depending on how spicy you want it.) and also add the cups of yogurt to the pot. Stir and allow it to cook on a low heat until the chicken is tender.
6. For the final stage, in a large bowl or serving dish, start layering your biryani by starting with the rice,(please provide cooking instructions for the rice. This can be separately at the end. Don’t assume anything is obvious). then chicken, and don’t forget your crispy onions from earlier. Mix those with chopped fresh coriander and sprinkle in between the layers. Think of the dish as a Swahili lasagna and make sure your layers are even. Finish off with a sprinkle of onion and coriander/dhania? and serve.

Let us know what you think of our recipe, and be sure to let us know what recipe's you would like to see next.