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Indian Biryani
Serves 4
Preparation time 15 minutes
Cooking time 25 minutes
This substantial rice dish can be served
with low fat natural yogurt, sliced tomato and
cucumber.
2 large onions, thinly sliced
852ml / 1
1
/
2
pints chicken stock
227g/8oz Basmati rice
1 fresh green chilli, de-seeded and chopped
6 cloves
4 cardamom pods
1
/
2
teaspoon cumin seeds
1
/
2
teaspoon coriander seeds
2 garlic cloves, crushed
1 x 1cm /
1
/
2
" piece fresh root ginger,
chopped
1 teaspoon turmeric
340g / 12oz cooked chicken breasts, sliced
Salt and freshly ground black pepper
142g / 5oz low fat natural yogurt
A few fresh coriander leaves, torn
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 & Pasta Cooker and
add the rice and green chilli. Switch on
and cook.
3 Heat a heavy frying pan and when it is
hot, tip in the cloves, cardamoms, cumin
and coriander seeds (don’t add any oil).
Dryfry 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 & Pasta Cooker switches
to 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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