Tag Archives: Indian food

Never say never – ready made biriyani spice mix

I was just having a read over some of my old blog posts and remembering how much I enjoy writing them so thought I’d drop another one for your reading pleasure. Or my writing pleasure, you may not enjoy reading it. Sorry about that.

So after my my trip to Sri Lanka the travel bug hit again, but rather than have to go through another trip with my dad, I took my husband to Venice with his best mate and his wife. We went for the Damien Hirst exhibition but as the Biennale was on, it seemed rude not to fill our weekend with art, so we did. Lots of art. It was amazing. The wine, not so much, until we found a lovely place on San Pantalon (I KNOW, but we did wear trousers, so it’s all OK) and drank a lot of wine. And that was great.

But I’m not here to talk about the mediocre tourist food of Venice, I’m here to share with you my latest food cheat discovery – Biriyani spice mix. Rice is probably my second favourite carb after bread in all its many and varied and delicious forms (sorry coeliacs/gluten freers, you’re missing out). And is my go-to comfort food (you can take the girl out of Sri Lanka…). My sister’s lovely sister in law lives in Saudi Arabia and the last time she came to visit, she brought an amazing care package of spices and herbs and the aforementioned biriyani mix. I’n not usually a fan of pre-mixed spices, being a purist and all, but frankly, this was so good I’m converted.

So here’s my recipe, using the spice mix, similar ones are available in all Asian (and some major) supermarkets. FYI this serves approximately 478 people, but it also freezes really well, so freeze in individual sized portions and then simply reheat from frozen in the foil in the oven – easy week night treat supper.

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Chicken Biriyani 

  • 600g basmati rice (wash and soak the rice, whilst you’re preparing the masala, for at least 30 mins)
  • 3 x onions, finely sliced
  • 6 x tomatoes
  • 5 x cloves of garlic, made into a paste
  • 1in of ginger, made into a paste
  • 8-10 chicken legs and thighs (skin removed but on the bone)
  • 3 x big potatoes chopped into 1-in cubes
  • 200g yoghurt (I used greek style)
  • 1 packet of biriyani spice mix
  • Water

Heat 4 tablespoons of oil in a large pan and add the onion. Fry until golden then remove 1-2 tablespoons of onions and put to one side. Add the tomatoes into the pan and fry till they’re soft, then add the ginger and garlic pastes, fry for 30 seconds, then add the chicken. Fry for a few minutes, till the chicken is golden, then add the potatoes, yoghurt and the spice mix. Stir well and fry for about 5 mins, till everything is coated. Then add 1-2 cups of water, bring to the boil then cover and simmer until the meat is falling off the bone – probably 15-20 mins.

Whilst that’s simmering, bring 8 cups of water to the boil and add the presoaked and drained rice to the pot. You need to keep a close eye on this, and take off the heat and drain just before it’s cooked – about 10-12 mins.

In the same pan as you cooked the rice, put a layer of rice back in the bottom, about 1cm deep. Then spoon over a layer of the cooked masala, repeat with the rice, then masala two more times. Try to ensure you’ve got equal quantities of chicken on each layer. Top with a layer of rice, then pour over remaining masala sauce. Cover and cook this for 8-10 mins, try not to stir it as you’ll lose the layers.

Serve with raita and poppadoms or just eat on it’s own, either way it’s delicious.

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Saving bread by making bread 

As part of my plan to not spend unnecessarily in 2017, I’ve been looking for ways to cut down on our food waste too. We have a terrible obsession with bread. We love it in all its assorted and varied forms. But there are only two of us and buying a loaf a week seems to end with a few slices being thrown out each week. Which is wasteful but I really don’t need any more breadcrumbs in my freezer. And those are alongside naan breads and pitta bread and parathas and any other Indian bread you can think of. 

So with a bit of time on my hands this afternoon and a craving for my Sri Lankan curry favorites (Jaffna chicken curry and paripu), I decided to explore how to make my own naan bread. And it’s surprisingly easy. Well, this version is, I didn’t want to buy anything new with which to make these so just used what was in the fridge and store cupboard. So here it is. I may also share my paripu (Sri Lankan dhal, basically) recipe as it’s perfect comfort food, only uses one pot and can be frozen. But that’s my next post.

Easy Naan Bread

  • 250g plain flour
  • 1/2 tsp Caster sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 130ml milk
  • 2 tbsp vegetable oil

Sift the dry ingredients together in a large bowl and make a well in the centre. Then mix the milk and oil in a jug and pour into the well. Stir together until the dough comes together and then knead for approximately 8 mins, till the dough is smooth. Oil the bowl and put the dough back in to it and leave it to rest in a warm place for 30-40 mins. 

Preheat the grill to medium and put a heavy tray to heat at the same time at the top of the grill. Take the dough from the bowl and split into six roughly equal pieces. Roll each one out into tear drop shapes (if you can, as you can see mine are less than perfect!)

Cook on the hot grill tray for a minute or two on each side, till they’ve browned. Remove from the oven and brush with melted butter. 

Serve warm with your favourite curry.