This Indian recipe probably has a Persian origin since the term "biryani" in Farsi comes to mean something like "fried before cooking". There are biryanis in many countries, from Pakistan to Turkey and of all kinds, both vegetarian and accompanied by all kinds of meat and poultry.
In this case we are going to make it with chicken. This recipe, with its spicy fragrance, is one of those that places you in exotic India at a stroke.
INGREDIENTS (4/6 people):
- 2 cups of basmati rice
- 400 grams (14 oz) of chicken (breast, boneless, with skin)
- 4 large carrots
- 1 large red (sweet) onion
- 4 tablespoons coriander chopped
- 4 tablespoons cashew nuts, chopped
- 2 tablespoons unsalted butter
- 2 cloves of garlic
- 4 teaspoons yellow curry powder
- 1 teaspoon ground ginger
- Half a teaspoon of ground black pepper
- White wheat flour
- Salt
- Olive oil
First, we cut the chicken breast widthwise into pieces of approximately 1 cm (half an inch)
In a bowl, mix two teaspoons of flour, a teaspoon of salt, half the black pepper powder and 2 teaspoons of the yellow curry. In that mixture we batter the chicken pieces.
In a large and deep frying pan we pour the olive oil - in India, is usually used palm oil - and over medium heat we fry the chicken until it is golden. It does not have to be cooked completely, it will be done with the rice (in fact it is preferable that it be this way).
We remove the chicken and reserve.
In the same oil where we have fried the chicken, add the finely chopped onion and the garlic, also minced. While frying we chop the carrots and put them in a bowl with just enough water to cover. We take them to the microwave and cook them at maximum power for about 4 minutes. With this we get them to be cooked but not completely.
Add the carrot and the water where we have cooked them to the onion sauce. Then we add the other two teaspoons of curry powder and a teaspoon of ginger, stirring well.
Next we add the chicken and rice. Water is added, preferably hot. As there are 2 cups of rice, add 3 and a half cups of water (it is the usual measure of basmati). It is raised to high heat, with the pan covered, and when it boils it is reduced to a minimum to cook for about 15 minutes.
After time we add the butter. We stir well. Add the coriander and the chopped cashews, stirring to mix well.
Let cook for another 3 or 4 minutes, over very low heat, and ready to serve.
The house will smell like you are in a Delhi restaurant and the taste will transport you to India immediately.
