I know I've blogged about Briyani before, but it never hurts to revisit an oldie-but-goodie. This isn't a cheaters, budget version, but something a little more authentic to the Dum Briyani, which means the meat and rice are cooked together in the same pot. Besides the usual range of spices, you'll also need a slice of papaya for the marinade. I read somewhere that the compounds in papaya serves as a natural meat tenderiser and so would be great for tough meats like mutton and beef as well. Notice there's no tumeric in this recipe too - the nice brown colour is caused by the brown onions.
4 large onions, thinly sliced
3 chicken drumsticks
1 cup of long-grained rice (basmati recommended)
1 slice of papaya, mashed
2 red chillis, chopped
1 stick of cinnamom
1 tsp cloves
1 tsp coriander
1 tsp cumin
1 tsp fennel
1. Marinade the chicken with the mixture of papaya and chilli for at least an hour
2. Brown the onions in a pot with a little salt, until soft. Remove most of the onions but reserve a layer to coat the bottom of the pot.
3. Pour a third of the uncooked rice over the onions, followed by the marinaded chicken, another layer of rice, and then alternate rice and onions.
4. Pour one and 3/4 cups of water, ensuring all the rice grains are submerged underwater.
5. Cover and cook in low heat for 20 min or until the rice is cooked. Serves 3.
Cost Per Serving: $2.30
Chicken: $3 for three pieces
Spices: $0.50 (averaged)
Rice: $1 for a cup (basmati)