Nadiya Hussain Chicken Biryani
Nadiya Hussain's Chicken Biryani is a flavorful and aromatic dish rooted in South Asian cuisine, particularly Indian flavors and techniques. It's a versatile recipe that appeals to both novice and experienced cooks, impressing with its vibrant presentation and captivating flavors. Beyond its culinary appeal, the dish serves as a celebration of cultural diversity, bridging borders through the fusion of spices, herbs, and traditions. It's a delicious journey of taste and tradition that brings the flavors of India to your kitchen.
Ingredients
- 100 ml olive oil
- 5 cloves garlic minced
- 3 onions diced
- 2 teaspoons salt
- 2 tablespoons tomato puree
- 2 chicken breasts thinly sliced into strips
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Generous pinch freshly grated nutmeg
- 3/4 cup plain yogurt
- 2 teaspoons caster sugar
- 4 or 5 handfuls raisins
- 250 g basmati rice
- 750 ml water
- 1 teaspoon salt
- 1 large cinnamon stick
- 1 pinch saffron threads soaked in warm water for 10 minutes
- A large bunch of spring onions sliced
- Lemon and lime wedges to serve
Instructions
- Preheat the oven to 190°C/fan 170°C/gas mark 5.
- In a large casserole dish with a tight-fitting lid, heat the olive oil over a medium heat. Add the garlic, onions and salt and cook for 10-15 minutes, or until the onions are softened and golden brown.
- Stir in the tomato puree and cook for a further minute.
- Add the chicken, chilli powder, cumin, coriander, cinnamon, turmeric and nutmeg to the dish and mix to coat.
- Pour in the yogurt and sugar and stir to combine.
- Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the chicken is cooked through.
- While the chicken is cooking, rinse the rice in a colander until the water runs clear.
- Add the rice, water, salt, cinnamon stick and saffron to a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, or until the rice is just cooked through.
- Drain the rice and discard the cinnamon stick.
- Spread the rice over the chicken in the casserole dish and cover with the lid.
- Bake in the preheated oven for 20 minutes, or until the rice is heated through.
- Remove from the oven and fluff the rice with a fork.
- Scatter over the spring onions and serve with lemon and lime wedges.