· 900 gm chicken pieces (about and no bone)
· 100 gm plain Greek style yoghurt
· 30 gm cashew nuts, chopped
· 30 gm freshly grated or desiccated coconut
· 70 gm ghee
· ½ teaspoon paprika
· 1 small onion, finely chopped
· 3 cloves
· 3 green cardamom pods, bruised
· 2 cinnamon sticks
· 100 gm basmati rice
· 1 bay leaf
· Pinch saffron threads
· 500 ml chicken stock
Buriani Spice Mix
· 1 ½ tablespoons coriander seeds
· 1 teaspoon cumin seeds
· 1 teaspoon black peppercorns
· 1 clove
· 3 long dried red chillies
· ¼ teaspoon caraway seeds
· ¼ teaspoon cardamom seeds
1. Make spice mix. Place all ingredients in a fry pan and dry roast over low heat for 7-10 minutes or until fragrant. Cool, then grind until fine powder.
2. Place yoghurt, cashews, coconut and 3 teaspoons of spice mix in blender, blend until smooth.
3. Transfer mixture to a large bowl, add the chicken and toss to combine, cover, let stand for 15 minutes.
4. Heat 1 ½ tablespoons ghee in a fry pan, add paprika, half onion, 1 clove, 1 cardamom pod, 1 cinnamon stick and 1 teaspoon salt and cook over medium heat for 5 minutes or until onion is golden. Remove chicken from yoghurt marinade, add it to the onion mix and cook for another 5 minutes. Add the yoghurt marinade (there won’t be much left and it will be thick but don’t worry) and 100 ml water to the pan, simmer for 5 minutes, then transfer the mixture to a large ovenproof dish.
5. Preheat oven to 180 C (350 F/Gas 4)
6. Heat remaining ghee in fry pan (same one as you did the chicken – don’t bother washing before reusing). Add remaining onion, 1 teaspoon salt and all remaining spices except the saffron (I add a bit more of the spice mix too), then cook for 5 minutes or until the onion is golden. Add the rice, stir until well coated, then add the sock, bring to boil and simmer for 3 minutes. Stir the saffron threads into the rice, then pour the rice mixture over the chicken. Seal tightly with foil, then a lid. Cook in the oven for 20-30 minutes or until the rice is tender ( I always find the 30 minutes works).
NB: The spice mix recipe makes quite a bit and keeps for a while so store in a cool place in a jar with lid and then it’s ready for next time.
To serve: Roti, yoghurt, spicy pickle – yum yum.
Recipe shared byJenny McMahon
Jenny has been in local government for 30+ years holding various Senior Executive roles across a number of local governments, most recently at Wyndham City Council, but also including Greater Geelong, Maribyrnong and Moreland City Councils.
Recipe attributed to
My Sri Lankan Kitchen – Peter Kuruvita (adapted by Jen)