C41 Chicken (Tikka) Biryani
Biryani is of Mogul origin, derived from the Persian Pilau, and when cooked in a traditional way uses many spices and exotic ingredients and takes a lot of preparation and time to make. Restaurants must speed up this process and therefore use precooked ingredients and presentation styles suited to this 'fast-food' environment. High street restaurants will make this with either basmati or pilau rice and, being a dryish curry, serve it with some kind of vegetable curry. In restaurants, although not traditional, it is frequently garnished with cucumber and tomato.
Ingredients
For 1 |
Continued... |
1 tbspn oil |
1 tspn c41 spice mix |
100 gm onion (prepared weight) |
1 portion of precooked c41 chicken or c41 chicken tikka |
½ tspn methi |
Cooked basmati ( can use long grained) |
¼ tspn salt |
Cucumber to garnish |
1 tbspn flaked almonds |
Tomato to garnish |
2 tspn sultanas |
Coriander to garnish |
Preparation
- Cut the precooked chicken into small pieces.
- Chop the onion.
- Slice a little cucumber and tomato into thin pieces for garnish.
Cooking
- Heat the oil in a heavy pan or wok and cook the onion for 1 min.
- Stir in the methi, salt, almonds and sultanas and cook, stirring for 1 min.
- Stir in the c41 spice mix and cook, stirring, for ½ min.
- Add the chicken, stir, and cook, for 1 min.
- Carefully stir in the cooked rice (ensure this is hot - microwave for a couple of minutes if it has cooled) and cook for ½ min.
Serving
- Garnish with a little chopped cucumber, tomato and freshly chopped coriander. In restaurants it is typically served with a curry sauce of some sort but I don't think this is really necessary.
Notes
Methi is dried fenugreek leaves and can be purchased at many supermarkets (eg ASDA) or Indian stores.
This was adapted from a video on U-Tube by Dipuraja.
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