Bringing you a beautiful Biryani curry dish from the expert creative curry master-chefs at Pan-Indian restaurant and lounge, Carom in Wardour Street. Warm up yourselves, invite over some friends and family and keep warm on these cold winter’s days.
This Chicken Biryani is from the Chennai region, where Carom Executive Chef Balaji Balachander originates.
Ingredients: (serves four)
Prep time: 15-20 minutes / Cooking time: 35-40 minutes
- 500g Chicken Thigh Boneless
- 500g Basmati Rice
- 500g Spanish Onions (Sliced)
- 250g Tomatoes (Chopped)
- 8-10 Tsp Indian Green Chilli Paste
- 15g Garlic Paste
- 15g Ginger Paste
- 5g Red Chilli Powder
- 20g Coriander Powder
- 5g Turmeric Powder
- 75g Clarified Butter
- 50ml Vegetable Oil
- 100g Yoghurt
- 10g Cinnamon, Cardamom, Cloves
- 15g Garam Masala Powder
- ½ Bunch Coriander Leaves
- ¼ Bunch Mint Leaves
- 1g Saffron
- Salt to taste
- 1 pack of Puff Pastry (375g)
- Wash and soak basmati rice for 15-20 minutes
- Make green chilli, garlic and ginger paste
- Marinate the chicken thigh for 15- 20 minutes
- Marinate chicken with yoghurt, chilli powder, coriander powder, garam masala powder and salt. Set aside for 15- 20 minutes
- Heat oil and clarified butter together, add cinnamon, cloves and cardamom
- Once the spices pop up and leave the flavour to the oil you can remove them
- Add sliced onions and fry till golden brown. Add green chilli, ginger and garlic paste and sauté well
- Add the marinated chicken and sauté, add turmeric, red chilli and coriander powder
- Add chopped tomatoes, salt and allow the chicken to cook till 3/4th and add garam masala powder. Add half the proportion of chopped coriander and mint
- Meanwhile, drain the soak rice and add to cooked chicken mixture and gently layer it, add water proportion 1:1/2 which includes the gravy from the cooked meat
- Add kewra water or some rose water, coriander, mint and salt and allow it to bake with a foil cover and tight lid
- Allow it to simmer for 10 minutes, let the rice cook. Once done serve hot with cooling cucumber raita
A tip from the chef: Present the dish in an oven proof dish, arrange the cooked biryani in the pot. Roll the puff pastry sheet to cover the dish and brush with egg and put in oven at 220C for 7-10 minutes until puff pastry is cooked and has a nice golden brown colour.
Spice up your life: Take advantage of Carom’s Curry Club for guests who want to learn how to make a wicked and authentic curry at home. Enjoy a behind-the-scenes tour of the restaurant kitchen with Executive Chef Balaji Balachander, followed by a cocktail while enjoying a cooking demonstration at the chef’s bar then enjoy a seated three-course menu featuring the Curry of the Month – all for just £35 per person. The next Curry Club is on the 6th of February. Yum!
Also look out for the Floridita (downstairs) Rum Shack pop up launching in February. We will post and tweet more info as we have it.