Chicken Biryani II

I have never made anything like this before, and I was surprised that all the spices I ground together in my morter and pestle ended up tasting like curry :) but it wasnt like any other curry I have tried. The heat doesnt hit you straight away, but as I had tasted the sauce before I was ready to serve, I did some sambols. Onion slices in sour cream, avocado and banana in lemon juice, and sliced tomato with heaps of fresh sliced mint and vinegar. I didnt layer it with the rice, just served them side by side. My husband licked the plate :) some hints for Australians though. I used brown onions and they were a little tough. Next time I think I would use red onions, or saute the brown ones in a little butter first, then add the oil. (I thought it was way too much oil, but it isnt, it stops the chicken from sticking during cooking) AND because this is so nice, there is NO way it would serve six. I would reckon about 4 with sambols :) (maximum) thanks Liara, I look forward to trying more of your recipes!

The title is a little misleading. Biryani is actually a rice dish. In this case, a chicken and rice dish. The process given above remains the same but then you layer the cooked chicken with cooked rice (starting with rice and finishing with rice). For this recipe, eight cups of cooked rice would do. Cover tightly and return to a very slow fire for 15 mins or so. You now have chicken biryani! Serve with plain yogurt or raita.