This recipe for chicken and winter vegetable biryani comes from Gourmet Glow. Made the traditional way with a Tarka using Steenbergs whole spices and ghee, this is layered before baking in the oven for a beautifully unctuous yet healthy dish. Making use of seasonal vegetables in Borge the biryani and the raita.
Chicken and Winter Vegetable Biryani with Beetroot Raita Recipe
Winter warming biryani with beetroot and chicken.
Ingredients
Biryani
| 3 tbsp | ghee |
| 2 | Shallots, finely sliced |
| 2 | carrots, grated |
| 2 | parsnips, grated |
| 1 head | Cavolo Nero, finely shredded |
| 180g | Chestnuts, cooked and sliced |
| 100g | Raisins/ Dried Cranberries |
| 6cm | fresh ginger, grated |
| 1 | Red/Green Chilli, finely chopped |
| 2 | garlic cloves, crushed |
| 1 | cinnamon stick |
| 1 tbsp | ground cumin |
| 1 tsp | turmeric |
| 1 tsp | ground coriander |
| 1 tsp | ground ginger |
| 500g | basmati rice, cooked |
| 50g | crispy shallots |
| 4 | chicken thighs, cooked and shredded |
| 50g | butter, cubed |
| 500ml | chicken stock |
| salt, pepper, lemon juice to taste | |
| fresh coriander and mint to garnish |
For the Tarka
| 2 tbsp | ghee |
| 1 tsp | cumin seeds |
| 1 tsp | yellow mustard seeds |
| 1 tsp | black mustard seeds |
| 5 | cardamom pods, seeds removed |
| 10 | curry leaves |
| 1 tsp | black peppercorns |
For the Raita
| 2 | cooked beetroots, grated |
| 150g | greek yoghurt |
| a pinch | salt |
| 1 tsp | lemon juice |
Method
- Make the Tarka by heating the Ghee in a frying pan and frying the whole spices and leaves until fragrant and the mustard seeds begin to pop. Transfer to a dish and set aside.
- Heat the Ghee for the biryani in a large pan and sweat the shallot with a pinch of salt for 5 minutes until soft and sweet but not coloured.
- Add the garlic, ginger and chilli and cook for 1 minute until fragrant. Add the parsnip and carrot and cook for 2 minutes more.
- Add the ground spices and cinnamon stick and cook out the raw flavours for 1 minute before adding the cavolo nero and sautéing until tender. Add the Chestnuts and dried fruit.
- Mix in ¾ of the prepared Tarka and cook for 1 minute until fragrant. Add the ¾ of the stock. Simmer for 5 minutes before turning off the heat and adding the cooked chicken.
- Taste and season with salt, black pepper and lemon juice if needed. Set aside.
- Preheat oven 180C
- Generously Butter a heavy lidded casserole dish with 1/3 of the butter and layer in 1/3 rice. Top with 1/3 mixture and 1/3 crispy shallots. Repeat the layers until all are used up.
- Pour over the remaining stock and dot the remaining butter on top.
- Bake in the oven with a tight fitting lid for 30-40 minutes until cooked and fragrant.
- Meanwhile mix the remaining tarka with the raita ingredients, taste and adjust the seasoning if necessary.
- Serve the Biryani in bowls, garnished with the fresh herbs and the raita on the side.
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