Ingredients

• 1 lb diced chicken/lamb/prawns
• 1 cup basmati rice
• 1 green chillies
• ½ bunch fresh coriander
• 1” piece fresh ginger
• ¼ tsp whole cumin
• ¼ tsp whole mustard seeds
• ¼ tsp turmeric powder
• 1” stick cinnamon
• 1 cloves
• 1 onion
• 3 tbsps oil
• 1 cloves garlic
• ½ can coconut milk
• ¼ tsp tamarind paste
• Salt to taste

Method

Note: If you are using precooked or even raw prawns or chicken, you do not need any prior cooking in the Biryani masala(spices).

Wash rice, drain and dry.

Grind to a paste green chillies, coriander, ginger, garlic and tamarind.

Powder roasted mustard, cumin, cinnamon and cloves.

Slice onion finely and fry until golden brown.

Now add the ground paste and the powdered spices (Biryani masala) to the fried onions mixing well.

Add the chicken/prawns and stir fry till all the pieces are sealed and coated with the masala.

Remove the chicken/prawns and set aside. At this stage, if using lamb, cook in the sauce for atleast 20-25 minutes until nearly cooked.

Fry the rice in the remaining oil for 2-3 mins. Now add the chicken/prawns with all the juices and the coconut milk.

Add salt to taste and make sure the liquid is just ¾ ´´ above the rice and chicken mixture.

When it comes to a boil stir the rice once and cover with a well fitting lid.

Cook for exactly 10 mins. To make sure not too much steam escapes turn the heat down a little.