Full Roast Chicken Biryani

Background

Okay, so this recipe is FANTASTIC and my first "I did this myself". The main different between this method and other traditional ones is that the chicken meat is from a fully cooked roast chicken and not from fresh uncooked and marinated chicken. The other main difference is that the oil used to cook the biryani sauce and rice is from the roast chicken, which adds an incredible flavour to the whole dish. 

Method

There are four simple stages to making a full roast chicken biryani.

1. The roast chicken
2. The biryani sauce
3. The Rice
4. Bringing it all together

The roast chicken

1. Cook the roast chicken (large, 2kg) as normal and leave to rest while making the remainder of the dish
2. Remove the chicken juices/oil and leave to one side
3. Once cooled, slice and cut the chicken from the roast, covering as not to dry out
4. I recommend an extra tasty chicken, those which you cook directly within a bag
5. Avoid those with added flavours, such as garlic and stuffing

The biryani sauce

1. First add 4 tablespoons of roast chicken juices/oil to a large pan, put it on a medium-high heat and add the cumin seeds, onion seeds, bay leaves, cardamom pod and cinnamon.
2. When the seeds begin to crackle quickly add your diced onion and stir to combine. stir fry for a few minutes before adding your teaspoons of garlic and ginger paste, continue cooking for a further 5 minutes or so or until the onions start to go translucent and brown.
3. Add your green peppers and chopped tomato pieces, add in your spice mix as well and give it a good stir. Stir fry for 30 seconds or so, just get the spices hot and well mixed before adding in your tomato puree over them. Stir to combine and cook for a minute or two.
4. Add in your roast chicken pieces and stir to combine, continue to stir and fry for a minute or so,  add 1/2 cup of roast chicken juices and allow it to cook and reduce down till desired consistency

Biryani sauce Ingredients

• • Serves 4, add extra onion and oil for more servings
  • 4 tablespoon of roast chicken juices/oil
  • big pinch of cumin seeds
  • pinch of onion seeds (nigella)
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 1 cardamom pod
  • 4 medium onion diced
  • 2 heaped tsp garlic
  • 2 heaped tsp ginger
  • 2 green peppers
  • 1 tin of chopped tomato's
  • 2 tablespoons tomato puree
  • Roast chicken
  • 1/2 tsp of salt
  • 1/2 cup of roast chicken juices

Biryani spice mix

• • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 heaped tsp curry powder
  • 1/2 tsp salt

The Rice

1. Repeatedly wash 1kg of basmati rice until the rice runs clear, then soak in water for at least 1 hour
2. The water on top of the rice should be clear when soaking. If its still cloudy, then it needs to be washed some more
3. Once the rice is ready, add 4bs of roast chicken juices/oil to a pan large enough to boil the rice
4. Once the oil has warmed, add the rice spice mix and cook for several minutes
5. Add enough water for the rice, bring to boil and add the rice
6. Cook the rice for 3/4 of the suggested boiling time e.g. 8 minutes of the full 12 minutes
7. Once ready, drain and leave to rest

Rice spice mix

• • 2 tbs roast chicken oil
  • 2 bay leaves
  • 1 star anise
  • 1 tsp  cumin seeds
  • 1 cinnamon sticks
  • 5 cloves
  • 6 cardamin
  • 1 tsp ginger
  • 1/2 tsp salt

Bringing it all together

1. In a large pan to hold both the rice and sauce, heat 1tbs of roast chicken juices/oil
2. Layer the semi boiled rice across the bottom of the pan
3. Add a layer of the sauce over the rice
4. Add another layer of rice and then the remainder of the sauce on top
5. Cover the pan with a lid and tin foil (between the pan lid and pad to made a strong seal)
6. Heat for 10 minutes on a medium/low heat
7. After 10 mins, check the rice is cooked. Cook for a few more minutes if not and leave to rest when ready
8. Eat once ready, or leave for a day for an extra nice flavour!