Indian
Indian - Biryani and Rice
Chicken Vindaloo Biryani
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 2 cups basmati rice
- • 500g chicken, cut into pieces
- • 1/4 cup malt vinegar
- • 12 dry Kashmiri red chilies, soaked in warm water
- • 10 garlic cloves
- • 1 tsp cumin seeds
- • 1 tsp turmeric powder
- • 2 large onions, thinly sliced
- • 3 tbsp mustard oil
Preparation Steps
1
Phase 1
Blend the vinegar, soaked chilies, garlic, cumin, and turmeric into a smooth paste, coat the chicken, and rest 1 hour.
2
Phase 2
Soak the basmati 30 minutes, then parboil in salted water until 70% done and drain.
3
Phase 3
Fry the onions in mustard oil, add the marinated chicken, and cook until the paste darkens and the oil separates.
4
Phase 4
Layer the chicken masala and parboiled rice in a heavy pot, scattering half the fried onions on top.
5
Phase 5
Seal the pot with foil and lid and cook on low heat 25 minutes; rest 10 minutes before serving.