Chicken Biryani
2 cups of natural yoghurt
1 jar Tamarind Tree Doe Piazza sauce
1 kilo chicken pieces (skin on, bone in)
Pinch of saffron threads
2 tbspn ghee
60 ml(¼ cup) vegetable oil
3 onions, sliced
2 dried bay leaves
2 cinnamon quills
3 green cardamom pods, bruised
2 ½ cups basmati rice
2 tbspn slivered almonds, toasted
2 tbspn chopped coriander leaves to serve
Process
In a mixing bowl, combine yoghurt and doe piazza paste. Add chicken and mix well, cover and refrigerate for 4 hours or overnight
Infuse saffron in 3 tablespoons of warm water for 20 minutes.
Heat ghee and oil in a large casserole dish (one that can take stove heat – cast iron with a lid is ideal) Add onions and cook, stirring until lightly browned, about 20 minutes. Remove from pan and set aside.
Meanwhile, To a post of water add aromats – bay, cinnamon, and cardamom pods. Pour in rice and gently bring to the boil then take off the heat.
In the same hot pan as you cooked the onions, add chicken pieces – skin side down. Use tongs to take chicken from marinade and discard remaining marinade.
Drain rice, spread half of the rice over the chicken. Layer onions on top of rice. Pour over saffron water and then add the remaining rice.
Cover and cook on low for about 35-40 minutes.
Serve on a platter with coriander and toasted almonds.