Today's lunch was chicken biryani with home made naan and mango raita. Not bad eh!! Here's how I did it.
For the biryani
Chicken ( I use diced leg and thigh, better flavour and breast can be dry )
Salt and black pepper
In a pan fry your onion chilli and garlic, get them nice and brown chuck in your chicken, when its nearly cooked give it a good whack of curry powder ( I know its cheating and I do use proper spices but its Monday and I've got £4 a day! ) its really important at this point to cook your spice for a good 5-10 mins this is called cooking out, basically it won't taste powdery. Now lob your rice in and if your using stock powder now's the time for that too. Stir it until its all coated then add your water/stock like your making risotto, a little at a time until the rice is cooked and you get the consistency you want. Done, I roasted some peppers and threw them on top last minute for a bit of decoration.
Naan bread my way
So I used my bread recipe and added some caraway seeds.
300ml warm water
100ml oil ( sounds a lot but really helps the naan )
25g caraway seeds
Mix the dry ingredients and slowly add the water and oil knead until its a nice firm dough, leave to prove until double the size. Squash it back then shape into small balls, flatten them with a rolling pin into a naan shape. Lightly oil a frying pan ( I use a pastry brush ) and throw in your dough, brown on both sides brush with butter and eat with your amazing biryani!! Enjoy!