Celebrate Mother's Day with Ruby Bhogal’s Chicken Biriyani

Celebrate Mother's Day with Ruby Bhogal’s Chicken Biriyani

The reason I am a real foodie and my passion for all things cooking comes from my Mum. I have been so lucky to grow up in a household where food is in abundance and I was introduced to a plethora of spices from an early age.

Saturday nights are religiously curry nights at my parents and one of my most favourite things my Mum makes for us is a biriyani. It is packed full of flavour, easy to cook and hugely nourishing.

For me, food is always about tasting incredible, whilst also offering a nutritious element. I wouldn't be where I am now if I hadn't constantly followed my Mum around the kitchen from a young age, asking to stir the pot and whether I could help. It is such a huge passion of mine and now being able to cook a dish inspired by my Mum for my Mum is incredible. Hearty, warm and comforting - the dish reminds me of her and brings all the homely feels a good dinner should.

 

Mama B’s Chicken Biriyani

Serves: 6

Takes: 1 hour (or less)

 

Ingredients

For the rice:

480g Tilda Pure Basmati Rice

1110ml water

1tsp salt

1/2tsp garam masala

1/2tsp turmeric

1/2tsp chilli powder

1 small onion chopped onions

15g salted Butter

180g mixed frozen veg (peas, carrots, sweetcorn)

1 1/2 tsp cumin Seeds

 

For the chicken:

1kg chicken (boneless and drumsticks)

2 medium onions - diced

Tbsp. olive oil

3 to 4 garlic cloves

3tsps ginger

½ can of tinned tomatoes

2tsp green finger chillies - chopped

1tsp turmeric

2 ½ tsp Salt

1tsp garam masala

Handful of fresh coriander

 

Method:

1.      Into a medium sized saucepan, add in the chopped onions and gently heat in butter. Once melted, add in cumin, continue to sizzle for 2 mins. Add in the frozen mixed vegetable and allow to cook for 5 minutes – remember to regularly stir. When the veg has cooked through, add in salt, turmeric, garam masala and chilli powder. Stir well and add in the water.

2.      Whilst the water is heating up, wash the rice thoroughly in cold water to remove starch. Drain from the water and add into the saucepan. Stir well, bring to the boil and then lower the gas and place on lid. Keep the rice on the heat or approx. 15mins until the water has cooked out.

3.      In the meantime, let’s get the chicken cooked. Into a large saucepan, add in the diced onions and oil and cook. The onions should be golden brown and translucent before you add in the garlic. Grate in the cloves of garlic and mix well, followed by grating in the ginger. Mix well.

4.      Add in the tinned tomatoes, followed by the green chillies, turmeric, salt and garam masala. Stir well before adding in the chopped fresh coriander

5.      The base needs to reduce for approx. 5 mins before we add in the chicken. Allow the chicken to cook thoroughly and any excess water has been cooked out. Check temperature of the chicken to ensure it is cooked, before adding in the cooked rice. Mix well to bring together

6.      Transfer to a service bowl and sprinkle on top some more fresh coriander. Serve alongside a fresh green salad and a raita.

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