Sriram Jallu from India You encounter all the flavours of the world in our WUR community. Sriram Jallu, a student of Geo-Information Science from India, shares one of his favourite dishes from India with us: kip dum biryani.
‘This is a typical dish from Hyderabad, where I am from. It is an easy recipe, and you don’t have to be a top chef to manage it. The tradition is never to eat it with cutlery: that’s considered a sin! You must eat it with your hands.’
Marinating: one hour; cooking: one hour
Ingredients for 4 people
- 700g chicken breast and drumsticks
- 400g basmati rice
- 150g Greek yoghurt
- green chillies (to taste)
- 3 stems fresh coriander
- 3 stems mint leaves
- 5 bay leaves
- 3 sticks cinnamon
- 8 green cardamom pods
- 3 tablespoons ginger garlic paste
- 1 teaspoon turmeric
- 1 teaspoon black cumin (for the rice)
- 1 tablespoon biryani masala
- 1.5 tablespoons cumin powder
- 1.5 tablespoons garam masala
- 1.5 tablespoons red chilli powder
- 3 tablespoons any oil
- salt (to taste)
Method of preparation:
- Chop the cinnamon sticks, mint leaves, coriander and green chillies. Mix them with all the spices (except the black cumin) and add them to the yoghurt. Marinate the chicken in this yoghurt mixture. Let it sit for at least one hour. Set some cinnamon, bay leaves, coriander and cardamom aside for the rice.
- Wash the rice and soak it for 20 minutes.
- Boil 800ml water for 400g rice. Add some salt, the bay leaves, coriander, the chopped cinnamon sticks, the black cumin and a few cardamom pods. Now add the rice. Take the rice from the stove when it is about 75% done.
- Sear the chicken in a pot with oil and cover it evenly with the rice.
- Cover the pot with aluminium foil and place it on a low heat for 30 minutes.
- Let the dish rest for 10 minutes before removing the foil.
- Enjoy!
Extra:
You can prepare raita as an easy side dish by mixing yoghurt with a vegetable of choice, like diced tomato, grated carrot or cucumber, and adding a pinch of salt.
