About this recipe:Pan-Indian restaurant and lounge, Carom is delighted to announce a monthly Curry Club for guests who want to learn how to make delicious curry at home, and enjoy regional Indian cooking. The Chicken Biryani is from the Chennai region, where Carom Executive Chef Balaji Balachander originates.
Marinate chicken with yoghurt, chilli powder, ground coriander, garam masala and salt. Set aside for 15 to 20 minutes
Heat oil and clarified butter together, then add cinnamon, cloves and cardamom.
Add sliced onions and fry till golden brown. Add green chilli, ginger and garlic paste and saute well.
Add the marinated chicken and stir to cook and brown on all sides. Add turmeric.
Add chopped tomatoes and salt and allow the chicken to cook till nearly done. Add half of the chopped coriander and mint.
Meanwhile, drain the soak rice and add to cooked chicken mixture and gently layer it, add water proportion 2:1 which includes the gravy from the cooked meat.
Add coriander, mint and salt and allow it to bake with a foil cover and tight lid.
Allow it to simmer for 10 minutes, let the rice cook. Once done serve hot with cooling cucumber raita.
You can present the dish in an oven proof dish, arrange the cooked biryani in the pot. Roll the puff pastry sheet to cover the dish and brush with egg and put in oven at 220 C for 7-10 minutes until puff pastry is cooked and has a nice golden brown colour.
Enjoy a behind-the-scenes tour of the restaurant kitchen with Executive Chef Balaji Balachander, followed by a cocktail while enjoying a cooking demonstration at the chef’s bar. You will then be seated for a gourmet three-course menu featuring the Curry of the Month - all for just £35 per person.