Serves 4-6
Chicken
1tbsp biryani masala
1 green chilli
15g/ 1/2 oz fresh ginger, finely grated
2 cloves garlic, chopped
Leaves from 2 springs coriander
1 tbsp chopped mint leaves
50 g/2 oz cashew nuts
6 tbsp oil
1.4 kg/3 lb chicken
50 g/2 oz butter or ghee
1 small onion, chopped
225 g/8 oz tomatoes, peeled and chopped
Salt
600 ml/1 pt boiling water
Rice
100g/4 oz butter or ghee
2 bay leaves
1 small onion, chopped
225g/8 oz basmati rice, washed,
Soakes in water for 20 minutes and drained
600 ml/1 pt boiling water
10 cashew nuts
50g/2 oz sultanas
Chicken
1tbsp biryani masala
1 green chilli
15g/ 1/2 oz fresh ginger, finely grated
2 cloves garlic, chopped
Leaves from 2 springs coriander
1 tbsp chopped mint leaves
50 g/2 oz cashew nuts
6 tbsp oil
1.4 kg/3 lb chicken
50 g/2 oz butter or ghee
1 small onion, chopped
225 g/8 oz tomatoes, peeled and chopped
Salt
600 ml/1 pt boiling water
Rice
100g/4 oz butter or ghee
2 bay leaves
1 small onion, chopped
225g/8 oz basmati rice, washed,
Soakes in water for 20 minutes and drained
600 ml/1 pt boiling water
10 cashew nuts
50g/2 oz sultanas
1 Pound, grind or blend in a liqui- dizer the biriyani masala, green chilli, ginger, garlic, coriander leaves, mint and cashews, adding about 2 tbsp water to make a paste.
2 Skin the chicken and cut into 8 pieces. Wash in hot water and dry on absorbent kitchen paper.
3 Heat 4 tbsp oil in a pan, add the chicken and fry for about 10 minutes turning once. Remove the chicken with a slotted spoon and set aside
4 Add the remaining oil and the butter or chee to the pan and when hot, add the onion and fry until golden,
5 Add the spice mixture and cook stirring, until the fat runs clear d the spices.
6 Add the tomato, mashing it with the back of a wooden spoon to make a paste
7 Add the chicken pieces and salt and pour on the boiling water Cook for about 1 hour, until the chicken is tender and the sauce has thickened
8 Meanwhile, for the rice, heat three-quarters of the butter or ghee in a heavy-based saucepan, add the bay leaves and onion and fry until the onion is golden.
9 Pour on the rice and stir well over a low heat for about 10 minutes until the rice is translucent.
10 Add the boiling water, bring back to the boil and cook on a low heat, covered, for 8-10 minutes. Drain off the water.
11 Mix the rice, chicken and sauce together in an ovenproof casserole, cover with a lid or foil and cook in the at 150°C/300° F/Gas 2 for oven 10-15 minutes, until the rice is completely cooked. This dish should be moist but not too wet.
12 Fry the cashews and sultanas briefly in the remaining butter or ghee and sprinkle on top of the Curry.
