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Val and Courtney - Chicken Biriyani

with Pepper Water

Prep time: 30 mins    Cook time: 45 mins    Serves: 4

Ingredients

2 green spring onions, chopped

1/2 bunch coriander, chopped

1 cup chopped mint leaves

4 tomatoes, chopped

Seeds of ½ a pomegranate

50g raisins

50g cashews, chopped

50g blanched almonds, choppedPepper Water

2 tomatoes, chopped

1 tsp peppercorns, bruised

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp salt

1 litre water

1 tbs tamarind purée

2 long red chillies, choppedCurry

2 tbs vegetable oil

2 brown onions chopped

2 long red chillies, split

6 cloves garlic, crushed

4cm piece fresh ginger, grated

2 stalks curry leaves

2 tsp ground turmeric

2 tsp paprika

1 tsp chilli powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ground black pepper

250ml water

1 tsp cumin seeds

8 cloves

8 cardamom pods, bruised

4 cinnamon sticks

3 bay leaves

2 black cardamom pods, bruised

800g large skinless chicken thigh fillets, cut into 4cm pieces

250g Greek yoghurt

Method

  1. To make pepper water, place all ingredients in a saucepan over medium heat. Bring to a simmer. Simmer for 30 minutes. Strain into a jug to serve.
  2. To make curry, heat oil in a saucepan over medium heat. Cook onions, chillies, garlic, ginger and cur-ry leaves until onion is soft, but not coloured.
  3. Whisk ground spices with the water and add to pan. Stir in whole spices. Bring to a boil. Reduce to a simmer and stir in chicken.
  4. Cook covered for 5 minutes. Stir in Farmers Union Greek-Style Yogurt and season. Simmer, until chicken is just cooked through.
  5. To assemble, spoon a layer of rice in serving bowls, top with curry, another layer of rice and a final layer of curry. Sprinkle with green onions, coriander, mint, tomatoes, pomegranate seeds, raisins and nuts. Serve with pepper water.
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