This is our tribute to the great Vahchef, who has given us so many happy meal times!
As a Bachelor, I was able to cook and impress my Indian and foreign friends in Stockholm, Sweden. Soon after, my wife and I had many memorable Vahrevah moments together in Bangalore, and now we continue to cook and eat well in Sydney, Australia.
For this recipe, the hero is the Brown Basmati Rice. We use the Sanjeev Kapoor Brown Basmati Rice, which we buy at our local Indian store in Sydney, Australia. The cooking of this rice, is the best part. We use 3:1 measurement to cook the Brown Basmati Rice in the Microwave oven. Generally, we consume more vegetables and meat, hence for the two of us, we only cook 200 ml of rice (measured in a glass measuring cup) and 500 ml of water, cooked in the microwave for 15 mins. (1100W power). This way we can cook the rice as the rest of the chicken masala is being cooked on the stove top. Also, we have used less than 3 times the water (
- First cook the brown rice in the microwave as mentioned before, add 200 ml of rice to 500 ml of water + salt, and cook for 15 minutes in the microwave.
- Add 1 star anise to the rice so that it is fragrant when cooked, discard it after the rice is cooked.
- We start on the stovetop in a pan, with Ghee, followed by whole garam masala (1 Bay leaf, 1 small bark for cinnamon, 1 Clove, 3 green cardamoms + 1 black cardamom - this is a must) then add 2 sliced red onions (called Spanish onions in Australia), adding salt for faster cooking (thanks Vahchef ;) ) followed by 2 slit green chillies.
- Once the onions are browned, add ginger garlic paste, and cook them for half minute.
- Then add tomato puree (this is made by using 1 diced tomato + 1/2 cup water mixed with 2 teaspoons of Italian tomato paste quickly blended in a mixer - the Italian tomato paste is available abroad in all grocery stores abroad called "Tomato Paste" located near the Pastas... )
- This tomato paste gives a beautiful red colour to the gravy and also gives nice body (thickness) to the sauce.
- Then along with the tomatoes add a bunch of coriander and mint leaves (quickly blended) in a mixer (not a paste, just finely chopped) and also add chilli powder, coriander powder, cumin powder and fresh ground garam masala powder (made from 5 green cardamoms, 1 clove and 1 cinnamon stick).
- We also like to add here the "Bombay Biryani Masala" from Shan, which is available in the Indian food store and finally add Salt to taste.
- When the masala is cooked (takes about 5-10 minutes), add diced chicken (cut from 1 large chicken breast) and mix well, and cook till the meat is cooked well (15-20 minutes).
- Optionally, add some green peas to the masala to balance the spiciness with a hint of sweetness and it is a twist to the usual Biryani.
- Meanwhile the brown rice will be done, let it sit for 5 minutes outside the oven to let the excess moisture dry out (this removes any sweetness from moist rice, since our dish is spicy) Then mix the rice with the masala, and cook for about 5 minutes, and then let the mixture sit for about 5 minutes.
- Serve while hot with papad and with a nice vegetable salad. Hope you enjoy it!