Chicken Biryani with Bhindi Fry

Monday, 07 February
Chicken Biryani
Kanu in Georgia

(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)

1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste

Garam Masala:
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)

Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)

In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.

Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.

Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.

Before serving, turn the layers to blend well.

Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian

1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste


Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:

It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.