Biryani

Serves 4
Ingredients:
½ Tsp Garlic paste
½ Tsp Ginger paste
½ Tsp Garam Masala
½ Tsp Onion salt
½ Tsp Turmeric
1 Tbsp. Sweetener
1 Chilli, de-seeded & finely chopped (s)
1 Cardamom stick
2 Large onions, finely sliced (s)
100mL Fromage frais
125g Basmati rice
200mL Chicken stock
615g Skinless Chicken thighs (p)
Handful of Coriander leaves
S&P

Method

Wash the basmati rice several times until the water runs clear then cook for 8 mins, drain & set aside.
Pre-heat the oven on an “Eco” setting, (90C)
In a heavy frying pan, sprayed with frylight, cook the onions, ginger, garlic & chilli until the onions are soft. Add the sweetener, cardamom stick & spices, continue to cook, covered, until the onion has browned. Remove & set aside.
In the same frying pan, cook the chicken for 20 mins.
In a heavy casserole dish place a layer of the onions, then rice, chicken until its layered to the top, add the chicken stock & the coriander leaves, cover & cook for 1-30 to 1-45 mins on the Eco setting.
Do not open the lid until the cooking time is up, then remove the cardamom stick before serving, mix well. If there is still too much liquid, cook open on the stove until it has evaporated.

Credit: Pete’s Recipe Book

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