Crazy Cicken with Barmy Biryani Rice

by John Peatey
(Nerja)

Chicken with Biryani Rice Ingredients:
Serves 4

Chicken
3 tsp Turmeric Powder
3 tsp Cumin Seeds
3 tsp Garam Masala
3 tsp Cardamon Powder
3 tsp Coriander Powder
1 small finely chopped Small Red Chilli
1 tbsp Vegetable Oil
1 tbsp Lemon Juice
4 x (approx 500g) Chicken Breasts

Biryani Rice and Chicken
1tbsp Vegetable Oil
1 diced Onion
10g finely chopped Fresh Ginger
3 finely chopped Garlic Cloves
1 finely chopped Small Green Chilli
100g diced and de-seeded Tomato
250g Basmati Rice
100g diced Red Pepper
200g frozen peas

Garnish
Fresh Coriander Leaves

Mix the dried spices together with the chilli, oil and lemon juice to form a paste. Stir in the diced chicken, making sure that it is evenly covered and marinate for at least 30 minutes.
In a pan heat the oil, onions, garlic and ginger. Add the marinated chicken and cook for 10 minutes. Add the tomato, cooking for a further minute or until the sauce looks like a paste. Add the rice, red pepper and peas along with 400 ml of boiling water, lower the heat and simmer until water has been absorbed.
Allow to stand for a few minutes and lightly garnish with coriander leaves before serving.

John Peatey.