Chicken, paneer and shallot biryani
Serves: 4
Ingredients
- 200g basmati rice
- 400g chicken breast or thigh meat, cut into pieces
- 4 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- salt and pepper
- 1 tbsp rapeseed oil
- 2 large echalion
- shallots, chopped
- 1 tbsp cumin
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 12 curry leaves
- 400ml chicken stock
- 200g spinach
- 100g paneer, chopped
- To serve:
- coriander leaves
- sliced red chilli (to your taste)
- dollops of yoghurt
Method
- Put the rice in a bowl, cover with cold water, stir, strain and cover with water again.
- Place the chicken in a bowl and gently stir in the garlic, ginger and a pinch of salt to coat the meat. Cover the bowl and refrigerate for 1 hour.
- Heat the oil in an ovenproof pan that has a lid. Add the chicken and cook for 5 mins until starting to brown. Remove to a plate and set aside.
- Add the shallots, cumin and nigella seeds to the hot pan and cook for 5 mins until starting to soften. Stir in the curry paste and cook for 1 min. Return the chicken to the pan.
- Preheat the oven to 180C/Gas 4. Drain the rice and rinse with clean cold water, add to the pan with the curry leaves, pour over the stock and bring to a boil. Add the spinach to the pan and put the lid on for 2 mins until wilted. Stir in the paneer and season to taste with salt and pepper. Cover the pan with foil, put the lid on top and cook in the oven for 20 mins, then leave to stand, covered, for 10 mins.
- Serve with coriander, chillies and yoghurt on the side.
