Easy Chicken Biryani
|Garam masala||1 Tablespoon|
|Onion||1 , chopped|
|Chicken stock||1⁄4 Pint|
|Natural yogurt||5 Tablespoon|
|Long grain rice||8 Ounce, soaked for 30 minutes in cold water|
|Tomatoes||2 , sliced|
Wash, skin and cut the chicken into 8 pieces.
Place the garam masala, nutmeg and 1 teaspoon salt and the onion in a large pan.
Add the chicken pieces and the stock.
Bring to the boil, then cover and simmer until the chicken is tender.
When cooked, remove the chicken from the pan.
If desired, the meat may be removed from the bone.
Place the chicken in a casserole.
Return the stock to the heat and mix in the yogurt.
Boil the mixture until it is reduced by one third.
Pour this liquid over the chicken pieces.
Meanwhile, drain the rice and cook in 1 pint [21/2 cups) boiling salted water for 4 minutes, then drain thoroughly.
Spread the partly cooked rice over the chicken mixture