Moghul Briyani

Photo: Anonymous

Ingredients

1 3/16 kg Chicken pieces

5 tablespoons Ghee

2 tablespoons Blanched almonds

2 tablespoons Sultanas

4 smalls Potatoes, peeled & halved

2 lrg Onions, finely chopped

5 Cloves garlic, finely

Chopped

1 tablespoon Finely chopped fresh ginger

1/2 teaspoon Chilli powder

1/2 teaspoon Ground black pepper

1/2 teaspoon Ground turmeric

1 teaspoon Ground cumin

1 teaspoon Salt

2 mediums Tomatoes, peeled & chopped

2 tablespoons Yoghurt

2 tablespoons Chopped mint leaves

1/2 teaspoon Ground cardamom

2 Inch cinnamon stick

500 grams Basmati rice

2 1/2 tablespoons Ghee

1 lrg Onion, finely chopped

A good pinch powdered

Saffron or saffron strands

5 Cardamom pods

3 whl cloves

1 Inch cinnamon stick

1/2 teaspoon Ginger powder

2 tablespoons Rose water or rose essence

1 1/2 teaspoons Salt

4 cups Strong chicken stock

Preparation

Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled and halved potatoes until brown, drain and reserve. Pour any ghee left in pan into a large saucepan, add remaining ghee and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low

Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add daffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Add chicken savoury and potatoes and gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid

Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.