Guest MobBenjamin Lebus

Barney Harwood's Chicken Biryani

Guest MobBenjamin Lebus
Barney Harwood's Chicken Biryani

So fragrant, so easy, so delicious!

Cooking Time (Includes Preparation Time): 45 minutes

Notes:

Rinse your rice thoroughly before cooking until the water runs clear to leave it fluffy and light!

Feeds: 4 People

Ingredients:

  • 4 Chicken Breasts

  • 3 Tbsp Balti Curry Paste

  • 300g Basmati Rice

  • 2 Chicken Stock Cubes

  • 2 Large Onions

  • 1 Tsp Turmeric

  • 1 Bay Leaf

  • 60g Salted Butter

  • 500g Low Fat Yoghurt (1 Pot)

  • 165g Colemans Mint Sauce (Barney’s Favourite)

  • 1 Cucumber

  • Chilli Powder (To Taste)

  • 2 Packs of Naan Bread

Method:

  1. Pour your rice into a pan along with twice as much water - the key is keeping the ratio as 1 part rice to 2 parts water. Leave this to soak for 20 minutes.

  2. Meanwhile, you can start prepping the base of your Biryani. Begin by cutting your onion in half then finely slicing both pieces so you’re left with little onion crescents.

  3. Whack your knob of butter into a pan over a medium heat. Once this has melted and is bubbling away, add in your onion, a bay leaf, and turmeric. Keep this moving around the pan and then add your curry paste and give it a little stir. Next, you need to dollop in three large tbsp of low fat yoghurt and combine it all together. Leave this to bubble on a low-medium heat.

  4. Onto the chicken - cut each breast into big chunky cubes. This then goes straight into your sauce and should be mixed thoroughly to coat it in lovely curry-goodness. Leave this to cook for roughly half an hour. Keep stirring occasionally, and get on with your raita.

  5. Roughly dice half a cucumber, and chuck it into a bowl with four tbsp of yoghurt. At this point, you could add a sprinkle of chilli powder to taste for bit of a kick - remember a little goes a long way. Dollop in 2 tsp of mint sauce and thoroughly mix this all together.

  6. Back to your rice! Drizzle a little oil over the water. Give this a really thorough stir - no sticky rice is allowed in a good Biryani. To cook perfect fluffy rice, check out MOB’s Perfect Rice recipe. Bring your rice to the boil and then bring it back down to a gentle simmer, crumble your stock cubes in and stir. Cover your pan and leave it to simmer for around 12 minutes (no checking!). Once cooked, leave your rice to stand for three minutes.

  7. Gently spoon enough rice over your chicken to cover it. Fold it in, being careful not to completely break the grains up. Drizzle your raita generously over the top. Serve your finished Biryani with warm naan bread, garnish with some finely chopped parsley and enjoy! Feel free to share with your MOB, or just keep it all to yourself.

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