Briyani Rice (Nasi Briyani)

Description:
The recipe is relatively simple as the main spices rely on ready to use (aka store bought) garam masala. Garam masala is basically mixture of spices. I adapted the recipe from my sist's MP. I also used some spices as stated in the Indian Recipes (http://www.recipesindian.com/indian_recipes/indian_rice_recipes/Chicken-Nasi-Biryani.html) since I have them in my kitchen pantry.

Final verdict - the taste is not bad at all, better the next day and definitely the rice is not soaked in oil. A healthier choice. My tasters like it. The only thing is that the chicken fillet is overcooked for my taste. May be if the chicken is added later on, it will prevent this.

However, since I'm not a big fan of most of Indian foods, I don't think I'll cook this dish for a while. I guess the yield from yesterday will fill me for a few days. Unless... there is an order ^_^



Ingredients:
400g basmati rice, soaked in water for 20 minutes
2.5 L water
2 Tbsp oil
1 Tbsp salt

2 Tbsp fried shallot


1kg chicken thigh fillets, cut into big pieces

Chicken marinade, blend into paste:
3 Tbsp canola oil
25 g unsalted butter
25 g ginger
2 green chillies, deseeded
75 g garlic paste
2 medium onion, chopped
2 tsp garam masala (choose the mix that you favour)
1.5 tsp red hot chilli powder
1 tsp turmeric powder
0.5 tsp salt or to taste
0.5 tsp ground white pepper
2 Tbsp plain yoghurt, Paul's low fat natural set


Finely chop, but keep each item separate:
a handful of coriander leaves (cilantro) - fresh from my garden :D
a handful of mint leaves - fresh from my garden, too :D
1 tomatoes

2 bay leaves
3 star anise
0.5 tsp black mustard seeds

1 Tbsp lemon juice


Directions:
Meanwhile prepare the other ingredients while soaking the rice.

Chicken:
Marinade chicken with the spice blend, half of cilantro, half of the mint, bay leaves, star anise and black mustard seeds. Arrange the chicken in a big heavy bottom pot.

Add the tomatoes before adding the rice. Mix with the chicken.

Rice:
Parboil rice in water with salt and oil for 3 minutes.

Assemble:
Take the rice with a sieve and layer on top of the chicken. Sprinkle the remaining mint, cilantro and fried shallot. Cover with the lid. Cook on medium high heat until the water condensate on the lid and turn down the heat to low heat. Cook for 20-30 minutes or until the chicken and rice is cooked.


Options:
For vegetable briyani, at step 1, cook just until vege is soft, about 15 mins. Can add 1 tbs grated coconut. Can use a mix of carrots / potatoes / cauliflower / cabbage / capsicum / baby corn / peas / beans. Reduce the amount of spices for lighter taste.

Serve with fried pappadums and fresh relish/salad.



Cook's notes:
- Put the chicken aside while par boiling the rice with the seasonings.
- Add the chicken in layers in the steamer.

- Good reference - http://www.youtube.com/watch?v=QjvQ7T01tLo