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Simple chicken biryani

chicken-biryaniSimple chicken biryani: A biryani is usually made with a different sauce not a tikka sauce. However, we thought you might like to see the basic technique of cooking up a biryani. Since we have been mixing up some Waldorf Salad which uses a very basic curry powder, we decided to stay with a curry theme for a few days. In the very near future will set aside some time to write up our recipe for beef biryani as well as some other Indian curry recipes that we have up our sleeves.

Ingredients for 4 – 6

  • 1 lb (500 grams) chicken tikka masala
  • 450 grams of rice basmati
  • 4 cardamom pods, slightly open
  • 8 cloves
  • 600 ml / 1 pint chicken broth, vegetable broth or water
  • 75 g butter
  • 2 teaspoons of turmeric
  • Fresh cilantro, coarsely chopped
  1. Wash the rice in cold running water then soak for about 30 minutes in cold water.
  2. Cook rice with cardamom pods in stock until it comes to a boil but is not cooked through.
  3. Remove the rice and drain through a fine sieve.
  4. Preheat the oven to 185C / 365.
  5. Separate the rice into two equal parts, to one part to add the turmeric. You should now have a pile of ‘white’ rice and a pile of ‘yellow’ rice.
  6. In a deep ovenproof dish, put a layer of ‘white’ rice and dot it with spoons of yellow rice and small knobs of butter.
  7. Add a layer of chicken tikka masala.
  8. Add another layer of rice, butter and chicken tikka masala, ending with a layer of rice and butter.
  9. Cover tightly with aluminum foil and place in oven for 35 minutes.
  10. Remove the foil then sprinkle with cilantro before serving.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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