If you're the type of person who thinks no meal is complete without rice, but need to spice up the look of your plate, try making Moombai & Co's Chicken Berry Biryani. The Indian restaurant recently open in Dubai's H Hotel and one of the signature dishes is this rice pot made with mixed berries and cooked in traditional earthenware.
Mmm… just like Auntie's!
- 150g Onions
- 50ml Vegetable Oil
- 50g Ghee
- 10g Garlic Paste
- 75g Ginger Julienne
- 2 no Cinnamon sticks
- 6 no Cardamom pods
- 6 no Cloves
- 600g Chicken curry Cut
- 200g Yoghurt
- 1 tsp Chili powder
- ½ tsp Royal cumin
- ½ tsp Ground green cardamom
- 1 tbsp Cumin Powder
- 1 tsp Garam Masala
- 300g Basmati rice
- 100ml Cream
- 2 pinch Saffron
- 4-tsp Rosewater
- 6 tbsp Chopped Mint
- 6 tbsp Chopped Coriander
- 4 nos Green Chili
- 10g Blueberries
- 20g Fresh Red Currant
- 20g Dry Black Currant
- 20g Fresh Raspberry
- Salt to taste
- Slice the onions and deep fry and drain on kitchen paper.
- Wash the rice gently and soak for 20 mins.
- Marinate the chicken with ginger, garlic, Slit green chilli, Cumin
powder, chilli powder, garam masala and salt.
- Make a mix of Ginger julienne, chopped mint, coriander and all
- Heat the ghee in a deep pan and add whole spices (Cloves,
cinnamon, cardamom, Royal Cumin).
- Add the marinated chicken once spices starts crackling.
- In another vessel cook the rice 80 percent and drain.
- Remove half chicken and its masala on side and cover the rest of
the chicken with cooked rice, repeat with another layer of
remaining chicken and rice.
- Drizzle it with saffron, cream and ghee. Top it with half of the
brown onion, chopped coriander and mint.
- Seal it with with foil and cover with a tight lid.
- Transfer the biryani vessel on Tawa and cook on slow fire for 20
- Open the lid and top it with rest of the fried onion, all the berries
and chopped mint coriander.
- Start serving once all the steam in absorbed.
- Main Dishes
- Cook Time
- 30 minutes