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Chicken and Winter Vegetable Biryani with Beetroot Raita Recipe

Winter warming biryani with beetroot and chicken.

Chicken and Winter Vegetable Biryani with Beetroot Raita Recipe
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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

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.

Method

01
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.
02
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. 
03
Add the garlic, ginger and chilli and cook for 1 minute until fragrant. Add the parsnip and carrot and cook for 2 minutes more.
04
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.
05
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.
06
Taste and season with salt, black pepper and lemon juice if needed. Set aside.
07
Preheat oven 180C
08
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.
09
Pour over the remaining stock and dot the remaining butter on top.
10
Bake in the oven with a tight fitting lid for 30-40 minutes until cooked and fragrant.
11
Meanwhile mix the remaining tarka with the raita ingredients, taste and adjust the seasoning if necessary.
12
Serve the Biryani in bowls, garnished with the fresh herbs and the raita on the side.