48746 MUK Rev1 18/7/08 16:05 Page 8
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 / 11/2 pints |
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Basmati rice | 227g/8oz |
1 fresh green chilli,
6 cloves
4 cardamom pods
Cumin seeds | 1/2 teaspoon |
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Coriander seeds | 1/2 teaspoon |
2 garlic cloves, crushed
1x1cm / 1/2" piece fresh root ginger, chopped
Turmeric1 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
1Put the onions and chicken stock in a
2Transfer to the Rice Cooker and add the rice and green chilli. Switch on and cook.
3Heat 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.
4Stir the ground spices along with the garlic, ginger and turmeric into the rice, replace the lid and continue to cook.
5When 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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