Chicken Biryani - Ultimate Kitchen

4 cups white rice
3 onions, sliced
1/2 cupt olive oil
6 oz unsalted butter
4cm pice of cinnamon stick
2 cardamom pods
3 closes .
2 star anise
2 stalks curry leaves
2 cm pice of ginger grated
6 cloves garlic
2 lbs 10 oz chicken pieces
2 jalapenos
2 cups buttermilk
4 ripe tomatos
3/4 cup coconut milk lite
1 litre chicken stock

1) wash rice under cold water
2) heat oil and oven in oven proof pot. add cinnamon, cardamom,and cloves and heat for one minute. reduce heat and add star anice and curry leaves from one stalk. stir in the onion and cook for a few minutes until brown. toss in the ginger and garlic and cook until golden.
3) add chicken and increase heat a bit a fry til golden. add jalapenos, remaining curry leaves, buttermilk and salt. cook until chicken is cooked thru and liquid is reduced by 1/2. stir in tomato and coconut milk and cook until tomato is tender, then pour in stock and bring to a boil.
4) preheat oven to 425 degrees.
5) add rice and stir well. season and continue to cook on stovetop for 10 minutes.
6) cover with lid and put pot in the oven for 15 minutes until rice is cooked.


Number of Servings: 8

Recipe submitted by SparkPeople user EVANS_VALERIE.