CHICKEN VEGETABLE BIRYANI

Biryani is a celebration of all that is great about sub-continental food - the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours. You’ll find variations of Biryani all across the subcontinent.
Biryani is essentially your favourite meat buried under a mound of delicately spiced fluffy rice. The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath.
I usually make only beef or chicken biryani. Today I felt nostalgic and made chicken and vegetable biryani. During the early years of my marriage, I made this and He liked it so much. The next day on my way home from work I was contemplating what to cook for dinner. When I got home, hubby had done the meal prep and said you just have to cook it like last night!
That moment is only second to this: When I served this biryani, I was hoping there would be some leftover for tomorrow. My mistake! We ate it all and there was not even a single grain left!
There’s subtle flavourings used for the rice, and a load more used for the curry sauce.
There’s a lengthy list but there’s nothing exotic here, you can find all these spices in supermarkets. Yes the ingredients list is long - but you’ll find everything at the supermarket. And while there are a number of steps to make Biryani, it is actually quite a straightforward recipe. (Video is helpful too!)
Spice up your week with this chicken and vegetable biryani.
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Ingredients:
• ½ KG CHICKEN, BONELESS, CUBED
• 1 TBSP. GINGER-GARLIC PASTE
• 2 GREEN CHILLIES, CHOPPED
• 2 TBSP. TANDOORI MASALA
• 1 TBSP. CHILLI FLAKES
• 2 TBSP. VINEGAR, DIVIDED
• 3 TSP. SALT, DIVIDED
• ½ CUP + 1 TBSP. OIL, DIVIDED
• 2 ONIONS, CUBED
• 1 CUP CHICKEN BROTH
• ¼ CUP CABBAGE, SLICED
• 1 RED BELL PEPPER, JULIENNED
• 1 YELLOW BELL PEPPER, JULIENNED
• 1 GREEN BELL PEPPER, JULIENNED
• 1 CUP CARROT, JULIENNED
• 1 CUP PEAS
• 1 TBSP. GREEN ONION, CHOPPED
• 1 TBSP. CHILLI SAUCE
• 1 TBSP. SOY SAUCE
• ½ TSP. PEPPER POWDER
• 3-4 CUPS BASMATI RICE, WASHED, SOAKED 20 MINUTES, DRAINED
• 3 LITERS WATER
• 1 TSP. CUMIN SEEDS
• 4 TBSP. GHEE, DIVIDED
• 1 TBSP. MILK +1/8 TSP. YELLOW FOOD COLOUR MIX
Method:
1. In a bowl add the chicken, ginger-garlic paste, green chillies, tandoori masala, chilli flakes, 1 tablespoon vinegar, 1 teaspoon salt and mix well to coat chicken with the spices. Rest 10 minutes.
2. Heat ¼ cup oil in a wok and sauté onions till soft.
3. Add the chicken and mix well. Cook till colour changes.
4. Add chicken broth, mix and cover and cook on low flame till chicken is tender and liquid has evaporated. Remove and set aside.
5. In same wok, heat remaining oil and stir fry the vegetables, except for peas and green onion.
6. Add soy sauce, chilli sauce, 1 teaspoon salt, and pepper powder. Mix well and set aside.
7. Bring water to a boil with cumin seeds, 1 tablespoon oil, 1 tablespoon vinegar.
8. Add the rice and boil till 70-80% cooked.
9. Reserve ½ cup of rice water and drain the rice.
10. In a heavy bottom pot, spread some ghee, ½ rice, chicken, vegetables, peas, green onion, remaining rice.
11. Add dollops of ghee, rice water and food colour.
12. Cover and steam cook on low flame for 15-20 minutes.
13. Fluff rice and serve.