Chicken Biryani

Serves 4


Ingredients


Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
2 Indian bay leaves
1 cinnamon stick
3 cloves

2 cups basmati rice


1/2 cup vegetable oil
3 onions, thinly sliced


1 tsp grated fresh ginger
3 cloves garlic, crushed
18 oz boneless, skinless chicken breast, cut into 2" pieces
1/2 tsp ground turmeric


4 tomatoes, chopped
2/3 cup plain yogurt, lightly whisked
1/2 small fresh hot green chili pepper, chopped
1/2 tsp ground chili powder
juice of 1 lemon
1 tsp salt
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped


Directions


Put the cardamom pods, bay leaves, cinnamon stick and cloves into the spice bag. Set aside.


Place rice in a bowl, cover with cold water and let stand for 30 mins. Drain rice, place in a large saucepan and add enough water to just cover. Bring to a boil and simmer for 5-7 mins then set aside, covered.


Heat the vegetable oil in a large fry pan and fry the onions, with the spice bag, until the onions are dark brown and crispy. Remove the spice bag. Remove the onions with a slotted spoon, and set aside.


Add ginger and garlic to the pan along with the chicken and turmeric, and stir-fry for a few mins until the chicken begins to brown. Remove pan from the heat, then add the tomatoes, yogurt, fresh green chili pepper and ground chili powder, lemon juice, salt, cilantro and mint leaves, plus half the fried onions.


Spread the parboiled rice evenly over the chicken mixture, scatter with the fried spices and the remaining fried onions. Cover, cook for 5 mins over high heat, then lower heat and simmer for another 5-10 mins. Check the liquid in the pan, and continue to cook until it has all been absorbed.


Stir the dish carefully, discard the whole spices and serve warm.