Chicken and Lemon Biryani
by Northern Life
Affordable and versatile rice is a sturdy cupboard staple, ideal for everyday dinners or dinner parties; it can be flavoured and prepared to suit the pickest of palates.
Serves: 4 Prep: 30mins Cook: 45mins
Ingredients
- 1 large onion, finely sliced
- 2 garlic cloves sliced
- 6 skinned and boned chicken thighs cut into 3
- 5 Opies Lemon Slices
- 2 pieces of Opies Stem Ginger finely chopped
- 2tbsp medium curry powder
- 1 small cinnamon stick
- 1tsp ground cumin
- 1tsp turmeric
- 2 bay leaves
- 2tbsp olive oil
- 250g basmati rice
- 3 tomatoes roughly chopped
- 700ml hot chicken stock made using a chicken stock cube
Garnish
Small bunch of fresh coriander
Handful of toasted almonds
Cook’s tip – Any chopped nuts would be a fantastic garnish. For a creamier addition try cashew or walnuts.
Method
- Firstly, soak the rice in cold water for about 30 minutes. Then rinse and drain.
- Meanwhile, gently fry the onion and garlic in the olive oil until soft.
- Now add the chicken, curry powder, cumin, turmeric, cinnamon and bay leaf and continue frying for a couple more minutes.
- Add the sliced lemon, ginger, drained rice, and continue frying for a couple more minutes over a low heat.
- Finally, add the chopped tomatoes and hot chicken stock. Bring to a rolling boil, pop a lid on and cook for another 5 minutes. Turn the heat off, do not remove the lid. Cover with a tea towel and leave to stand for 15-20 minutes before serving.
- Chop a little fresh coriander and lightly toast a few almonds.
Credit: opiesfoods.com
NorthernLife Sep/Oct 23
