In India, biriani is an elaborate dish that is often served on grand occasions. The rice is an integral part, finishing its cooking on top of the meat, where it becomes fluffy and absorbs the perfumes of the spices.
ingredients
serves 4
3/4 cup long-grain rice
5 cloves garlic, peeled, 3 of them crushed
1 cinnamon stick
1 bay leaf
1 small onion, peeled and chopped
1 tablespoon lemon juice
1 level tablespoon peeled and grated root ginger, or 1/2 level teaspoon ground ginger
1/2 level teaspoon each ground cumin, cilantro and turmeric
1/4 level teaspoon each ground cinnamon, cloves, cardamom and black pepper
1 cup low-fat natural yoghurt
1 pound skinned cooked chicken, cut into cubes
3/8 cup Seedless white raisins
1/2 cup blanched almonds, lightly toasted
method
OVEN: Preheat to 180°C (350°F)
1. Cook the rice in unsalted, simmering water with the whole garlic cloves, the cinnamon stick and the bay leaf for about 12 minutes, leaving the grains still slightly hard at the centre. Rinse with cold water, drain well and discard the garlic, cinnamon and bay leaf.
2. Meanwhile, blend the onion, lemon juice, ginger, cumin, cilantro, turmeric, ground cinnamon, cloves, cardamom, pepper and crushed garlic into the yoghurt. Use a food processor or beat with a wire whisk.
3. Put the chicken into a large bowl, pour on the yoghurt mixture and stir until all the meat is evenly coated.
4. Turn the chicken mixture into a shallow casserole, spoon the rice evenly on top, cover and bake in the heated oven for 35 minutes, or until the rice is completely cooked.
5. Meanwhile, cover the Seedless white raisins with cold water in a small saucepan and bring to the boil. Boil for 1 minute, then drain and keep warm.
6. When the rice is cooked, mix the rice and chicken and spoon onto a heated serving dish. Sprinkle with the Seedless white raisins and almonds.
Serve a salad of tomatoes and onion rings with the biriani. You can make the dish with turkey breast meat instead of chicken.
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