Monday, 15 September 2014

Leftover Chicken Biryani

I don't like waste (I am Mean after all), so I'm always looking for ways to make tasty leftovers, or stretch something over two meals for extra value. And as I originate from Yorkshire - being tight is essential! This Chicken Biryani is a winner for using up leftovers. Feel free to add as much fresh chilli or chilli powder as you dare. I don't add any at the moment due to tricky kids and catering for a nine month old baby. If you don't have leftover chicken, you could add raw, or just leave it out - it's still as yummy!

2 tablespoons sunflower oil
1 bay leaf
2 teaspoons cumin seeds
2 large onions, finely chopped
2 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
Half teaspoon ground cinnamon
Leftover chicken
2 large carrots, diced
3 potatoes, diced
100g frozen peas
Juice of half a lemon
50g sultanas
Salt & pepper
Flaked almonds

For the rice:
Measure out 250g of basmati rice. Rinse in a sieve with cold water. In a saucepan, add 1 tablespoon of sunflower oil. Fry the rinsed rice for a few seconds, then add boiling water to cover the rice by about a centimetre. Add salt and cover with a lid, turn the heat down to its lowest setting and leave for 17 minutes.

Make the rice first. Then in a separate pan, add the bay leaf and cumin seeds to the oil and heat. Now add the onion and gently fry for a few minutes. Add the garlic, ginger and dry spices and cook for another couple of minutes, taking care not to burn the spices. Add the potatoes, carrots, peas and chicken with enough water to just cover them. Simmer until the vegetables are nearly cooked. Season with salt and pepper, and also the lemon juice. Add the sultanas and a thick layer of rice. Cover and simmer for 7 minutes. Serve with flaked almonds and a nice chutney.

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