Dads Biryani Recipes

Steps:

• Heat the oil and saute the onions until tender and translucent.
• Add the curry powder, cinnamon, ginger and coriander and fry for another minute.
• Season the chicken pieces lightly with salt and pepper and add to the onion mixture.
• Brown evenly.
• Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry).
• In the meantime, cook the lentils in salted water until tender. Drain.
• Cook the rice together with the turmeric in salted water until tender. Drain.
• Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish.
• Cover and bake for about half an hour at 325°F until the dish is heated through.
• Garnish with hard boiled eggs just before serving.
• Please note the preparation and cooking times vary accordingly.

Steps:

• Make the rice: In a large bowl, wash the rice by rinsing it vigorously in several changes of water until the water runs clear. Drain well in a fine-mesh sieve.
• In a large Dutch oven or very large skillet, heat the ghee over medium-low and add the onion. Cook, stirring occasionally, until light brown and caramelized, about 10 minutes.
• Add the garlic, ginger, cinnamon, cardamom, star anise and cloves. Cook, stirring, until fragrant, about 1 minute. Add the carrot, tomato, pandan leaves and rice. Stir until the rice is coated with the aromatics and ghee.
• Stir in the saffron, chicken stock and coconut milk. Bring the liquid to a vigorous boil over medium-high heat. Give it a stir, then immediately reduce the heat to low and cover. Simmer until all the liquid has evaporated, 15 to 18 minutes. Turn off the heat and let the rice rest for 10 minutes.
• While the rice cooks, prepare the garnishes: Heat the ghee in a skillet over medium-high and add the onion. Cook, stirring occasionally, until light golden brown and crispy, 10 to 15 minutes. Transfer the crispy onions to paper towels to drain, reserving the ghee. Add the cashews and raisins, and gently sauté until the cashews are lightly browned, 1 to 2 minutes.
• Once the rice is done resting, sprinkle with the salt and ½ cup of sauce from the chicken curry, and fluff up the grains with a spatula. Arrange the chicken skin side up on a deep serving plate. Spoon the rice around and over the chicken. Sprinkle the crispy onions, cashews and raisins on top. Garnish with cilantro, and serve immediately with the remaining curry sauce in a small bowl on the side.