Chicken Biryani
Spicy Chicken Layered in Fragrant Basmati Rice
- mild
- 222.KViews:
- 5 chicken thigh fillets, trimmed & chopped into bite-sized pieces
- 2 cloves garlic
- 3cm piece fresh ginger, chopped roughly
- 2 green chillies, chopped
- Juice from ½ lemon
- 1 tsp salt
- 2 tsp garam masala
- 1 tsp cumin seeds (crushed)
- 1 tsp red chilli powder
- 2 tsp dried fenugreek leaves (kasoori methi)
- 100g gram flour
- Handful of coriander, chopped
- Water (if required)
- Rapeseed oil for deep frying
Method
- Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
- Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
- Heat up the oil in a karahi or wok to a medium heat.
- Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
- Add a small amount of water if required to ensure the chicken is coated in a thick batter.
- Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
- Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
- Once golden brown and crisp remove from the oil and set on some kitchen paper.
Served with
Delicious served with some imlee or mint chutney.
Jean cairns
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