Indian Biriyani with Chooks, Hooks n’ Hooves
Share
Does the idea of making an Indian style biriyani sound daunting? We’ve come up with a cheats’ way to make this dish easy and still keep the flavour!
INGREDIENTS
1 cup basmati rice
2 cups water
3 tablespoons oil * swap for 2 tablespoons of ghee if you have it
1 clove
1 small piece cinnamon
3 bay leaves
1 large onion, sliced
½ teaspoon garlic paste
½ teaspoon ginger paste
200gm chopped tomatoes
(Alternatively, you can use 1 tablespoon of ginger garlic paste)
Handful of mint leaves
Handful of coriander leaves
1 cup frozen mixed veges *optional
1 tablespoon yoghurt
METHOD
Heat a large saucepan, heat the oil (or ghee)
Add the clove, cinnamon and bay leaves and let them sizzle
Add the coriander and mint leaves and let them wilt in the heat
Sauté the onions until they caramelise
Add the ginger garlic paste and sauté for 5 minutes
Add chopped tomatoes and Chooks, Hooks n’ Hooves and fry until tomatoes lose the raw smell
Add mixed veges
Stir in the yoghurt
Add the basmati rice and stir well
Taste and add more Chooks, Hooks n’ Hooves or salt as needed
Add water and cover
Bring to a boil and then simmer until all the water has steamed through
Open lid, fluff the rice with a fork and serve immediately.
Goes great with our Chooks, Hooks n’ Hooves Chicken Curry!
Serve & Enjoy!