I love India. I plan to spend time living in India at some point, I love it that much. I have been 3 times and want to go more, I wish it was easier to get there from New Zealand. I also love Indian food. I say that in a generic way but there is only one thing I have come across that I didn’t like, soft idli.
I think cooking anything that might come under the heading ‘Indian’ frightens a few people. You can cook the grand food with all sorts of ingredients and spend a day doing it, you can also change recipes. You aren’t going to insult any one if you use a generic curry powder, find what you and your family like spice ways and work with what you get. I have been cooking my Indian homestyle food for as long as I can remember and lost my fear long ago.
This recipe is not classy and is not at all authentic. It is a good family feed and an easy midweek dinner. It can also be good for using things up like that scraggy chicken breast in the freezer, the ends of frozen veg and the last bit of rice. It is also a good place to start adding an Indian feel to family meals.
My Chicken Biryani- Muffinmum.com
1 tbsp flavourless oil (canola)
1 tsp turmeric
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 large chicken breast ( or 2 small) in small cubes
1 medium onion, diced
2 garlic cloves chopped
2c chicken stock
1 1/2 c basmati rice
1 1/2 c frozen veg
On a medium heat, heat oil in a wide fry pan with a lid
When hot add chicken and cook until sealed on each side
Add onion and garlic and cook until onion is transparent
Then add rice and give a good stir to coat
Tip stock in and give another stir
Cover, lower heat and let cook for 10 mins (check it has not gone dry a few times, add hot water if it has)
Add frozen veg, stir yet again
Cook with lid off for another 10-15 minutes (add more hot water if dries out)
Serve with cucumber and mint yoghurt, naan or what ever floats your boat.
*makes excellent left overs