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Indian Biryani
This substantial rice dish can be served
with low fat natural yogurt, sliced tomato
and cucumber.
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
2 large onions, thinly sliced
Chicken stock 852ml / 1
1
/2
pints
Basmati rice 227g/8oz
1 fresh green chilli, de-seeded and chopped
6 cloves
4 cardamom pods
Cumin seeds
1
/2
teaspoon
Coriander seeds
1
/2
teaspoon
2 garlic cloves, crushed
1x1cm /
1
/2
" piece fresh root ginger,
chopped
Turmeric 1 teaspoon
Cooked chicken breasts, sliced
340g / 12oz
Salt and freshly ground black pepper
Low fat natural yogurt 142g / 5oz
A few fresh coriander leaves, torn
Method
1 Put the onions and chicken stock in
a heavy-based pan, cover and bring
to the boil. Boil for 5-10 minutes.
2 Transfer to the Rice Cooker and add
the rice and green chilli. Switch on
and cook.
3 Heat a heavy frying pan. When it is
hot, tip in the cloves, cardamoms,
cumin and coriander seeds (don’t
add any oil). Dry fry for a few
minutes until fragrant, then remove
the spices from the pan and grind
them in a spice grinder or pestle
and mortar.
4 Stir the ground spices along with
the garlic, ginger and turmeric into
the rice, replace the lid and
continue to cook.
5 When the Rice Cooker switches to
‘keep warm’, stir in the cooked
chicken. Season to taste with salt
and pepper and heat through for 10
minutes. Serve with low fat natural
yogurt and coriander leaves.
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