Route 79 : Chicken Biriyani
The effects of feeling hungry on the way home
Chicken Biriyani (with mushroom and asparagus)
A "biriyani" dish is rice with a mixture of whatever takes your fancy. In this case it's chicken - and tonight I decided to use asparagus and mushroom as the main accompaniments!
I really enjoy cooking this type of dish on a Saturday evening - as it is very convenient - and allows the person eating it to do so whilst sitting on the sofa in your living room and watching your favourite TV show or a film.
Here is a picture of the ingredients I used tonight - but feel free to vary them according to what you have in your fridge - and even substituting the chicken for some more vegetables if you are a veggie! It really doesn't matter what you use - as long as you like the combination of ingredients!
Fresh ingredients used in tonight's chicken biriyani
And here is a picture of all the ingredients - chopped and prepared - and ready to go!
1 medium onion - chopped coarsely
First of all - get a large frying pan/wok/karahi (make sure it has a lid that you can see through)- heat up a couple of tablespoons of your usual vegetable oil in it - I use cholesterol-free sunflower oil:
When the oil is hot - add the pinch of cumin seeds and watch it splutter - stir it around a bit.
Then add the chopped onion and chopped green pepper into the pan - mixing it all about - and frying until the onion is soft and translucent - and the pepper is starting to char a little.
Then add the chopped chicken pieces - and stir it around on high heat. And then immediately add the pulped garlic and ginger - keep it stirring on fierce flame.
After a few mins - throw in the chopped asparagus stems and mushrooms - and after about a minute throw in all the ground spices as per the measures given above. Keep on stir-frying until the mushrooms are reduced and the chicken is well cooked.
When the chicken is cooked - which should only take about 5 mins - add the washed rice to the pot - and stir it all about - again: on high heat.
When the rice has been coated in all the juices of the pan - add just less than twice the amount of water as there was rice - and then immediately stir in the tender asparagus tips and chopped tomato pieces. Make sure the flame is on max - as you want to make the water boil violently.
Put the lid to the pan on top - and let it boil for about 1 minute - and then immediately reduce the flame to lowest possible - and set the timer on your cooker for 15 mins. keep the lid on - and DO NOT TAKE THE LID OFF AT ALL for 15 mins! (Otherwise you will ruin it!)
After 15 mins or so - switch off the flame - and then take the lid off - and fold the rice over a couple of times - and put the lid back on - and leave it to rest for about 15 more minutes. After that it will be ready to eat!
Serve it up with a side-salad of onion, cucumber and tomato - dressed in salad vinegar - and enjoy!
Chicken biriyani (with asparagus and mushroom)
We enjoyed eating that!
Have you tried this? Even
if you haven't - let me know what you think!