Spicy Chicken Layered in Fragrant Basmati Rice
This is a spicy Hyderabad biryani (or biriyani or briyani) that’s cooked in a slightly different way from the north Indian biryani. It’s made with raw marinated lamb and rice that has been par-cooked with spice fragranced water. One of my first university experiences was going to an Indian restaurant where a friend ordered a biryani. I nearly fell off my chair when I saw what she was given. Blanched bits of meat with multi-coloured rice that tasted of, well, nothing.
Doubly annoying as the biryani is the most fragrant dish on the Indian menu. Each mouthful should burst with flavour, each morsel of meat delicately soft from the marinade and each grain of rice should feel rich through soaking up aromatics of the spices.
I know this one looks complicated but if you’re organised it all comes together quite easily. They say in India you never need to call your guests to eat a biryani - as soon as you remove the lid the fragrance draws people to it. I like that.
|Typical values*||per Serving|
|of which saturates (g)||3.1|
|of which sugars (g)||1.8|