Green Biryani

“From the land
Of sand and sea,
Hot spicy food
And Djembe beats,
Comes this dish green
Deceptively fiery,
A mix of masalas & love
A true home recipe.
A bond of taste
Built between mother & son,
This was my shot at
Preserving the Naidoo tradition!”
1 bunch mint leaves
½ bunch coriander leaves
6 green chilies
6 cloves of garlic
1 small piece of ginger
½ onion, diced
1 tomato, chopped
1 teaspoon biryani powder
½ teaspoon garam masala
½ teaspoon cardamom powder
½ teaspoon cinnamon powder
1 cup Instant or Basmati Rice
250 gm chicken breast, cut into small pieces
1/4 cup olive oil
Salt to taste
Make a paste with the garlic and ginger
Make a separate paste with the mint, coriander and chili
Heat oil in a wok. Add the onions and 2 teaspoon of the garlic ginger paste and sauté till brown. Now add the tomato and cook till it’s tender. Throw in the chicken and the remaining ingredients, except the rice, and cook covered on medium flame for 5-6 minutes , till the chicken pieces are cooked. Wash the rice and add it to the wok, mixing all the ingredients well. Let it cook for around 12-15 minutes, till most liquid has evaporated and the rice grains are cooked and well coated with the mint paste. Saute on high heat for a minute before removing from the heat.
Serve immediately with yogurt.
A spicy Naidoo Family treat, all the way from Durban!