Hot and spicy thick Biryani, on a bed of jeweled rice and a warm naan bread for mopping up that delicious Biryani sauce.
Firstly I have to tell you all that I don't normally attempt Indian food. One of the reasons is that I'm not overly keen on it, I had a bad experience and unfortunately it was my first experience of Indian food and it was rather unpleasant.
The second reason is that it can be tricky, time consuming and needs a lot of spices that I generally wouldn't keep in my kitchen.
Has anyone else looked at Jamie Oliver's 15 minute meals, I have recently and there gorgeous meals in it and this one caught my eye because I had everything I needed and it really wasn't time consuming at all. Now originally this was a vindaloo but the shop was out of vindaloo paste so I bought the hot Biryani one. I'm not sure how authentic this is as I would consider myself a novice Indian food eater but I can tell you that it is delicious.
However if you prefer a vindaloo, go get that paste and follow the instructions the same way.
I used to only ever like mildly spiced dishes until I got pregnant on my second girl. I was really sick on that pregnancy and everything tasted like I had swallowed a copper coin. However, straight after having her my taste buds kicked with a kung fu kick and I was craving spicy, hot food. No more sweats with spicy food or needing a glass of milk with anything with a modest kick. What I wanted was a full blown assault on my taste buds.
This packs a punch and therefore I would say to use the chili's at your own discretion. This dish requires Biryani paste and I did use the hot one.
I bought it in the Eurasia shop and I do think that it's the best place to get your ingredients. There is no point in having all of these shops and not using them, plus I found them very friendly and helpful.
To make jeweled rice, just add in chopped peppers, spring onions and grated carrots.
WeightWatchers Propoints per serving 5 for the Biryani or 14 with 60g of rice and a WeightWatchers Naan bread
WeightWatchers Propoints per recipe for the Biryani or 28 for everything
1 and a half chicken breasts diced
1 onion, thinly sliced
2 chili's thinly sliced
2 cloves of garlic, smashed and chopped finely
Half a thumb size of ginger, grated
1/2 Tbl of coriander
2 Tbl of Biryani Hot paste
3 tomatoes chopped
Sea salt and black pepper ( note I used a lot of salt on this so taste as you go)
1/2 Tbl of honey
2 Tbl of balsamic vinegar
60 ml chicken stock
Mist a large saute pan with spray oil over a medium heat, add the onion, chili's, garlic, coriander and ginger to the pan, cover with lid and reduce heat to low and allow the onion to soften for about 5 minutes.
Add the chicken and the paste. Toss to coat the other ingredients with the paste. Season very well, add more salt than usual because it does need it. Add the tomatoes, stock, vinegar and honey. Bring to the boil and then reduce heat to low and cover and allow to simmer for 45 minutes.
Serve with rice and a warm naan bread.
Enjoy the Niptuck way, so you don't have to!