Chicken Vegetable Biryani
Ingredients
- 8 ounces about 1 1/4 cups basmati rice, washed, soaked 20 minutes, drained
- 2 diced onions
- 4 tablespoons oil
- 12 ounces mixed vegetables- fresh or frozen thawed
- 1/2 cup Patak's Biryani Paste - or more to taste
- 6-8 ounces canned tomatoes
- 1 pound chicken in large dice, or tofu or beef; chicken thighs work very well
- 2 1/2 cups water
Directions
In a medium sized pan, saute the large dice chicken thigh pieces until golden. (This may not be necessary if you are using breast meat). Remove the chicken and saute the first diced onion in 2 tablespoons of oil until golden. Add the drained rice to the pan and saute 3-4 minutes. Add the water, or tomato juice to the rice (if it's brown rice) and let simmer while you cook the second onion and vegetables.
In a second pan saute the second onion in 2 tablespoons of oil until golden and add the vegetables. Saute briskly and stir in the Biryani Paste, the tomatoes and the chicken. The chicken can be cooked slightly before adding, as should the tofu, if you haven't already sauted it in the above step. It uses fewer pans if you cook it before you do the onion.
In a casserole dish combine the rice mixture and the meat-vegetable mixture and add the water, if you haven't already done so. Stir, cover and cook at 375 degrees for 40 minutes or until the rice is tender. I used brown basmati rice so it took a little longer than white rice would take to cook.(This was partially taken care of by letting it simmer before combining the two parts.
Serve with other Indian vegetables and Chutneys.
Note
You want to keep eating it until you burst.
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