James Martin's chicken and prawn biriyani
Things are getting spicy in the kitchen today as James Martin joins us with a delicious chicken an prawn biryani.
Chicken and prawn biryani
Serves: 4
Ingredients
200g rice basmati washed and cooked for 4 minutes, then drained
2 bay leaves
3 white onions peeled and sliced
1 tbsp veg oil/ghee
2 cloves of garlic, peeled and sliced
4cm ginger, peeled and sliced
8 chicken thighs boneless
Star anise
2 tsp garam masala
2 cinnamon sticks
6 cardamom pods crushed
1 tsp ground mace
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
2 whole green chillies split
1 small bunch coriander, chopped
400ml water
400g raw prawns shelled and deveined
A pinch of saffron
50g sultanas
To serve
Raita
200ml thick greek yoghurt
½ cucumber, deseeded and diced
1 small bunch mint chopped
1 bunch coriander chopped
Garnish
1 lemon zest
Bunch of coriander chopped
Naan bread to serve
Method
1. Start by soaking the rice for 30 mins then draining and cooking for 4 minutes in a pan with a few bay leaves, drain and rinse with cold water and set aside
2. Heat a large pan and drizzle in the oil, fry the onions for about 10 minutes or until lightly coloured and softened and take about a third out and pop into a bowl to use later, then add the ginger and garlic and continue to cook
3. Add the chicken to the pan to brown (or BBQ) and add all of the spices and continue to fry for a further minute before adding in the chillies - add a splash of water here to stop the spices from catching
4. Next add the part cooked rice. Stir and fry for one more minute, pour in the water and stir, cover with the lid and cook for 10 minutes, this steams the chicken and rice.
5. After 10 minutes of steaming the chicken and rice mix, add the prawns and cook for another 4 minutes
6. Take the pan off the heat and finish with the cooked onions, lemon zest and coriander
7. Mix all the ingredients together for the raita
8. Serve with the Biriyani and enjoy