KitchenCoZa

EPISODE 12: RECIPE

The Bo-Kaap Chicken Biryani

• Place rice into a pot together with 1 cinnamon stick, 2 cardamom pods and the cloves.
• Cover with enough cold water to come about 1cm above the top of the rice.
• Bring water to the boil and par-cook the rice for about 5 minutes (rice will carry on cooking later).

• Add chicken pieces and sear until well browned. Season.
• Take out and set aside.
• Heat a little oil in a large frying pan and sauté half the onions, all the garlic, ginger, turmeric, cumin, coriander, chilli and the remaining cinnamon and cloves, until golden brown.
• Add tomatoes and fry for a further 5 minutes.
• Pour in the yoghurt stir and season.
• Add the chicken back to the dish and allow to cook gently for about 20-25 minutes or until chicken is almost cooked. Season with salt and pepper.

• Heat ½ cup of oil in a pan.
• Dust the rest of the sliced onions with flour and fry until golden brown.
• Remove and set aside.

• Layer an oven proof dish  on the bottom with a little rice, followed by chicken.
• Repeat the layers with rice being the top most layer.
• Warm milk with the saffron and pour over biryani.
• Cover with a lid and cook on a low heat for about 20 minutes or until rice is cooked.
• To serve top with fresh coriander and crispy onions.
• Serve with chutney, toasted coconut and tomato sambal (tomato, onion, brown sugar and brown vinegar) and rotis.