Nisha Katona's one-pot classic biryani
Nisha's back with another staple curry to add to your repertoire. This time, it's the one-pot classic biryani, which is perfect for a Friday night and takes just 30 minutes to make.
5 tbsp veg oil2 large onions finely diced5cm 2 ginger, peeled and crushed4 cloves garlic, crushed600g chicken diced (or 600g chopped tinned jackfruit)1 tsp turmeric1/4 tsp chili powder3 tbsp garam masala2 tsp salt1 tsp sugar1 stick cinnamon2 cloves3 green cardamom pods100g finely diced dried apricots 500ml water
For the rice
600ml cold water400g white basmati rice2 tsp salt1 tsp turmeric
For the onions
5 tbsp oil3 large onions, finely sliced1 tsp salt
For the saffron pour
1 tsp saffron strands steeped in 100ml warm milk for 20 minutes
For the dough seal
120g plain or chapati flour50ml water2 tsp veg oil
For the garnish
Pomegranate seeds Chopped fresh coriander
1. Set a large wok style pan over a medium heat. Add the oil, onions, ginger and garlic and fry until brown. Now add the chicken and cook for two to three minutes. Add all the spices, ingredients and apricots and stir for 3 minutes. Now add the water and simmer with a lid on over a medium to low heat for 25 minutes.
2. Meanwhile add the water, rice, salt and turmeric to a pan and simmer on a medium to low heat until the rice has just absorbed the water. This is around 8 minutes. Place a lid on and set aside.
3. In another pan, gently fry off the onions in the oil until golden and stringy. Season with salt.
4. Preheat the oven to 200C. Spoon in a layer of the flavoured rice to the bottom of an ovenproof dish. Add half of the fried onions and lightly cover with another thin layer of rice. Add half the chicken curry, then repeat with rice, onions, rice and the remaining curry. Finish the layering with rice and pour the saffron and milk over the top of the rice.
5. Mix the ingredients for the dough seal in a bowl. Create a long sausage and seal the joint between the lid and the dish. Place the dish in the preheated oven and cook for 35 minutes.
6. At the end of the cooking time, remove from the oven, break the dough seal and serve with a scattering of pomegranate seeds and coriander.