RCI-MT.006.0863.001

Chicken Biriyani with Mushroom and Asparagus

Name: Chicken Biriyani with Mushroom and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium onion - chopped coarsely; 1 cup of basmati rice - washed until there is no starch left; 1 medium green pepper - again: chopped coarsely; 1 unit packet of button mushrooms - chopped into quarters; 1 unit bunch of asparagus - chopped coarsely - but separate the stems from the tips (as the tips are very tender); 1 unit tomato - deseeded and chopped finely; 1 300 g packet of chicken mini-fillets - chopped into coarse chunks (they cook real quick - so no need to chop too finely) [also - any cut of chicken will do fine - thigh is preferable - but i didn't have time to go to the High Street meat shop today - so i got a packet from the supermarket instead.); 1 unit generous chunk of frozen garlic pulp from your freezer; 1 unit generous chunk of ginger pulp from your freezer (both of the above thawed by zapping for 20 seconds on full power in your microwave); 1 teaspoon of salt; 1 teaspoon of haldi (turmeric); 1 teaspoon of garam masala; 1 teaspoon of ground cumin; 2 teaspoons of ground coriander; 2 unit bay leaves (not shown in picture!); 1 pinch of whole cumin seed (not visible in picture)

A "biriyani" dish is rice with a mixture of whatever takes your fancy. In this case it's Chicken - a

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

onion - chopped coarsely
1 medium
of basmati rice - washed until there is no starch left
1 cup
green pepper - again: chopped coarsely
1 medium
packet of button mushrooms - chopped into quarters
1 unit
bunch of asparagus - chopped coarsely - but separate the stems from the tips (as the tips are very tender)
1 unit
tomato - deseeded and chopped finely
1 unit
packet of chicken mini-fillets - chopped into coarse chunks (they cook real quick - so no need to chop too finely) [also - any cut of chicken will do fine - thigh is preferable - but i didn't have time to go to the High Street meat shop today - so i got a packet from the supermarket instead.)
1 300 g
generous chunk of frozen garlic pulp from your freezer
1 unit
generous chunk of ginger pulp from your freezer (both of the above thawed by zapping for 20 seconds on full power in your microwave)
1 unit
of salt
1 teaspoon
of haldi (turmeric)
1 teaspoon
of garam masala
1 teaspoon
of ground cumin
1 teaspoon
of ground coriander
2 teaspoons
bay leaves (not shown in picture!)
2 unit
of whole cumin seed (not visible in picture)
1 pinch

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Chicken Biriyani with Mushroom and Asparagus

Ingredients

Method

What Makes This Variant Distinct