Chicken Biryani – Alida Ryder

Alida Ryder's Chicken Biryani

Alida Ryder’s Chicken Biryani

Alida Ryder’s food is packed with colour, aroma and flavour and so suited to a wine with a bit of oomph like this Boschendal Elgin Chardonnay.

Alida Ryder’s Chicken Biryani

Preparation time 30 minutes
Cooking time 45 minutes
Total time 1 hour 15 minutes

Serves: 4-6


for the biryani
3 cups cooked and cooled Basmati rice, cooked with ½ teaspoon turmeric
1kg boneless chicken thighs, cubed
1 large onion, finely chopped
3 garlic cloves, thinly sliced
3cm piece fresh ginger, grated
2 cardamom pods, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon turmeric
1 tablespoon hot masala spice
1.5 cups chicken stock
1x 400g can chopped tomatoes
1 teaspoon sugar
salt, to taste
3 large potatoes, cubed
oil, for frying
1 teaspoon cumin seeds
1 teaspoon chilli flakes

for the crispy onions
2 onions, finely sliced
enough oil to deep fry the onions

for the herbed yoghurt sauce
2 cups Greek yoghurt
2 tablespoons coriander, finely chopped
2 tablespoons parsley, finely chopped
juice of ½ lemon
salt, to taste

Pre-heat the oven to 180°c.
Heat 3 tablespoons oil in a large pot.
Fry the chicken in the oil until they start to brown. Remove and set aside.
Fry the onions, garlic and ginger for 2 minutes before adding the spices. Allow to fry for another minute and add the chicken back into the pot.
Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
Lower the heat and allow to simmer for 15 minutes.
Heat ½ cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.

To assemble the dish, layer a ⅓ of the rice at the bottom of a greased oven-proof dish. Next, cover the rice with the chicken curry but reserve some of the sauce. Follow with the rest of the rice and spoon over the remaining sauce. Finally, cover the rice with the fried potatoes. Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
Place in the oven for 25-30 minutes.
To make the crispy onions, heat the oil in a small saucepan then fry the onions until they are brown and crisp. Remove from the oven and drain on kitchen paper before seasoning with salt.
To make the yoghurt sauce, combine all the ingredients then set aside.
Remove the biryani from the oven and top with the crispy onions.
Serve with a generous dollop of the yoghurt sauce.

Michael’s wine recommendation – CLICK HERE

Boschendal Appellation Series Elgin Chardonnay 2011

Boschendal Appellation Series Elgin Chardonnay 2011

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge international following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.