To use more of the cardamom pods. Sorry no photo as I forgot because we were too busy eating it, nom nom!
Chicken and Aubergine Biryani
Ingredients
6 green cardamom pods, seeds only
2 garlic cloves, chopped
2 red chillies, deseeded and diced
4 tsp garam masala
1 lemon, juice only
10 boneless, skinless chicken thighs, each cut into 4
2 medium aubergines (eggplant), cut into 2.5cm (1 inch) dice
3 tbsp vegetable oil
25g (1 oz) butter
1 large onion, chopped
1 large red (bell) pepper, deseeded and roughly chopped
400g (14oz) cherry tomatoes
150ml (1/4 pint) white wine
6 tbsp natural yoghurt
fresh coriander, to garnish
lime wedges, to garnish
350 g (12oz) basmati rice, cooked according to packet instructions.
Mix cardamom seeds, garlic, chillies, garam masala and lemon juice in a large bowl. Add chicken pieces and mix well. Leave to marinate for at least 1 hour.
Preheat over to 200C (400F).
Toss aubergines in the oil and season well. Place on a baking sheet in a single layer and bake in the overn for 15 to 20 minutes until just tender and slightly golden. Remove and set aside.
Heat butter in a large frying pan until it foams. Add onion and cook gently until softened and golden.
Add chicken and marinade. Cook for 2 minutes.
Add aubergine, red pepper, cherry tomatoes and white wine. Bring to the boil and simmer gently, uncovered, for 35 to 40 minutes, stirring occasionally.
Reduce oven heat to 190C (375F).
Stir the cooked rice into the curry and spoon into an ovenproof dish. Cover and cook for 15 to 20 minutes until piping hot.
Serve with a spoonful of the natural yoghurt.
Mine came out a bit too moist, biryani should be quite dry. Next time instead of cooking the rice separately and then adding, I will just put it into the curry uncooked and use the excess liquid to cook the rice and then pop it into the oven at the end to dry it off further per the recipe. This was really delicious and would be a great one to take as a one dish meal to a potluck lunch/dinner.
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