Poultry & Vegetable One Pot Biryani

I don't see myself a an expert in Indian Curries. It is a very complex cuisine, with combinations of many herbs and spices that marry up beautifully in the various dishes. What is a mystery to me is the 'Why' do these spices go together and not others. Which combinations make which Curry and well ... why? I understand the fresh fragrant Curries of South East Asia and have mastered them with joy.

Indian Cuisine is a mystery still, but that represents a challenge that I am embracing.

Here is my take on a Biryani. The most complicated dish, made easy.

Ingredients:

(serves 4 @ 11 WeightWatchers points)

The Curry Paste:

200g Yoghurt

1 tbs Tomato Paste

1 tsp Salt

1 tsp Black Pepper

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Chilli Powder

1 tsp Garam Massala

3 garlic Cloves, chopped

1 inch fresh Ginger, chopped

1 small Onion, chopped

Place all these ingredients into a food processor and blend into a paste. Or alternatively, make your life a little easier and use a good ready made Indian Curry Paste.

More Spices:

4 Cloves

4 Cardamon Pods

4 Cassia Bark Pieces

2 Bayleaves

2 Long red Chillies, sliced

A few Saffron Strands, soaked in 50 ml Milk

2 Large Onions, sliced

1 Chicken Breast, diced

275g Turkey Breast, diced
200g Basmati Rice

2 tbs Vegetable Oil

1 Leek, sliced

1/4 White Cabbage, sliced

A few Cherry Tomatoes

A few Strands of Chives, cut into 5mm length

Fresh Coriander

Heat the Oil in a heavy based Pot and fry the onions until browned. This is an important step and should take some time.

When nicely brown take the onions out of the pan and set aside.

Next add the Chicken and Turkey Pieces to the Pot and brown them lightly on all sides.

Add the Curry Paste next and let it sizzle while stirring around until it becomes fragrant.

Then add the Rice, Fried Onions, Whole Spices and Vegetables and combine everything lightly. Pour in 250 ml Chicken Stock and finally pour over the Saffron in Milk. Do not stir any more now, just give the pan a little shake to let everything settle.

Cover the Pot with a lid (or tin foil if it doesn't have a lid) and place in a preheated oven at 160C for 1 hour.

Before serving lightly mix the fresh Coriander and Chives under the Rice.

Boiled Egg Halves, Flaked Almonds, more Fried Onions and Raisins make a nice Topping when serving this Biryani on a large Platter or dish. I served mine with a fresh minty Cucumber Raita.
Bon Apetit!