Indian Biryani

14319 48744 MUK Rice&Pasta cookerSB 30/6/05 2:59 pm Page 9

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 / 11/2 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

1Put the onions and chicken stock in a heavy-based pan, cover and bring to the boil. Boil for 5-10 minutes.

2Transfer to the Rice & Pasta Cooker and add the rice and green chilli. Switch on and cook.

3Heat 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.

4Stir the ground spices along with the garlic, ginger and turmeric into the rice, replace the lid and continue to cook.

5When 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.