Description

How to make Chiman’s Chicken Biryani Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.

• Chiman’s Chicken Biryani Spice Blend
• 4 tbsps vegetable oil
• 1 large onion, finely chopped8 cloves garlic, crushed
• 1/2 tbsp salt
• 1kg chicken joints, skinned and cut in half
• 25g ground almonds
• 400g basmati rice
• 750ml water
• 50g cashew nuts
• fresh coriander to garnish

method:

1. In the inner pot, fry onions over a medium heat until golden brown.
2. Add the Chimans Chicken Biryani Spice Blend, garlic and salt. Fry for 1 minute.
3. Add chicken, stir well and cook for 5 minutes, turning once.
4. Add water and bring to the boil.
5. Stir in the ground almonds and rice. Bring back to the boil.
6. Boil for 1 minute.
7. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
8. Cook without power for a minimum of 2 hours.
9. Serve garnished with fresh coriander.

Serve with: Chiman’s Cauliflower & Spinach Bhaji, naan bread and a tomato salad for a scrumptious meal.

Tips:

• Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
• If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
• If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
• If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
• If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
• We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
• Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
• An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish

Ingredients:

chilli powder, cinnamon, coriander, cumin, garam masala, ginger, mustard seeds, turmeric