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
10g Garlic Paste
75g Ginger Julienne
2 no Cinnamon sticks
6 no Cardamom pods
6 no Cloves
600g Chicken curry Cut
1 tsp Chili powder
½ tsp Royal cumin
½ tsp Ground green cardamom
1 tbsp Cumin Powder
1 tsp Garam Masala
300g Basmati rice
2 pinch Saffron
6 tbsp Chopped Mint
6 tbsp Chopped Coriander
4 nos Green Chili
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
- Total Time
- 29 minutes, 59 seconds