Kinda became a little obsessed with this Ginger Chicken Biryani in October, made it loads and randomly preferred it cold the next day for lunch (not cold, cold, but room temp). It’s a recipe I got from the Joe Wicks Cooking for Family and Friends that I actually borrowed online from Libraries NI,
PREP 15 MINS COOK 50 MINS SERVES 6
- 2 tbsp coconut oil
- 6 cloves
- 5 cardamom pods, lightly crushed
- 2 onions, roughly chopped
- 7 cm fresh ginger, finely chopped
- 5 cloves garlic, finely chopped
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground ginger
- 1 tsp ground turmeric
- 1½ tsp chilli powder – more if you like it hot
- 10 boneless and skinless chicken thighs, roughly cut into 4 cm chunks
- 3 large tomatoes, roughly chopped
- 2 bunches of fresh coriander, roughly chopped
- 3 x 250 g packets of pre-cooked rice
- pomegranate seeds, to serve
- Melt 1½ tablespoons of the coconut oil in a large saucepan over a medium-to-high heat. When it is hot, add the cloves and cardamom pods and fry for 2 minutes. While the spices are frying, blitz the onions in a food processor until they are pretty much smooth and tip straight into the pan.
- Fry the onions and spices, stirring regularly, for about 8 minutes, until soft. Add the fresh ginger and garlic and continue to cook for another 2 minutes, then sprinkle in all of the ground herbs and spices. Fry, stirring constantly, for 1 minute. If the mixture is starting to stick to the bottom of the pan, pour in a little water.
- Scrape in the chicken and stir, cooking for another minute or so. Next add the chopped tomatoes and pour in 200ml water. Gently bring the whole lot to a simmer. Simmer the curry with a cocked lid on top for 30 minutes, giving it a little stir every now and then to make sure it isn’t burning at the bottom of the pan.
- After 30 minutes, take the curry off the heat and stir through half the chopped coriander. Leave the curry to cool to room temperature.
- About 15 minutes before you are ready to eat, zap the rice in the microwave. Melt the remaining coconut oil in a large casserole pan and carefully tilt the pan so that the bottom and the sides are greased with coconut oil. Remove the pan from the heat.
- Take one packet of rice and tip it into the bottom of the pan, using a spoon or fork to spread it out roughly. Next, spoon half of the curry straight on to the rice and spread it out evenly. Tip the second packet of rice on to the curry and spread it over evenly, then pour the remaining curry on to the rice. Spread it out and then cover with the final packet of rice.
- Place the lid tightly on top and put the casserole over a low heat for 5 minutes. The rice at the bottom of the pan should have browned a little and turned crunchy.
- Proudly carry your curry to the table, remove the lid and top with the remaining chopped coriander and pomegranate seeds.
NOTE If you don’t have a pot with a tight lid, lay a clean tea towel over the top of the pan and then place a lid, plate or baking tray over the top. Be careful to tuck in the ends of the tea towel so they don’t catch fire!
Just wanted to point out that our rice never crisped up, but it still tasted lovely and to be honest the lack of crisping could have been because I was using a wok rather than a large hob-proof casserole dish like Joe recommends.