Chicken Biryani

My first attempt at Indian food without any onion or garlic! Turned out pretty good, I think... next time I would serve with a wedge of lime.

Serves 4

500g chicken thighs, cut into 2cm cubes

2 cups basmati rice, washed

2 ½ cups chicken stock*

1 large head of broccoli, cut into small florets

1 green chilli, finely diced

4 spring onions, green parts only, finely sliced**

3 Tbsp garlic oil

1 cup fresh coriander, roughly chopped**

½ cup chopped walnuts, to serve

3 tsp ground cumin

1 tsp ground fennel

1 tsp ground coriander

1 tsp ground turmeric

1 tsp red chilli flakes

1 tsp cinnamon

1 tsp ground ginger

8 cardamom pods

6 whole cloves

Heat garlic oil in a frypan over medium-high heat. Add broccoli and cook until softened. Remove from heat and set aside. Add onions and chilli cook for 2-3 minutes or until onions has softened. Add spices and fry for a further 2-3 minutes. Add rice and spices and fry for 2-3 minutes. Add chicken and rice and cook, stirring for a few minutes or until rice becomes glassy.

Add half the chicken stock and cook, stirring regularly. Once most of the stock has been absorbed, add the remaining stock and continue cooking until rice is soft and fluffy. Add broccoli and coriander and stir until broccoli is heated through.

Serve in bowls sprinkled with walnuts.

* It’s best to use home-made stock. I used leftover stock from poaching chicken for the chicken pesto pasta that I kept in the fridge for a couple of days (or you can keep it in the freezer much longer).

** For my North American counterparts, I’m talking about green onions and cilantro. (That’s for you, Keiran)