EPISODE 12: RECIPE
The Bo-Kaap Chicken Biryani
STEP 1 – Cooking the rice
- 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).
STEP 2 – Preparing the biriyani
- 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.
STEP 3 – Crispy onions
- 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.
STEP 4 – Assembling the biryani
- 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.
