Burmese Chicken Biryani (549 calories per serve)

One of my favourite dishes when I go and visit Burma is Burmese chicken biryani or “danbauk”. It is different from other biryanis mainly because the chicken is cooked with the rice and it also features cashew nuts, raisins, and peas. It is a very fragrant dish and you can smell it long before it is ready to eat.

Prep time 1 hour + 1 hour marinade time
Cook time 1 hour

Serves 6-8

12 chicken drumsticks (you can also use Maryland but it will take longer to cook)
150g plain yoghurt
1 tsp tumeric
1 tsp ginger powder
1 tsp sweet paprika powder
1/2 tsp masala powder
6tsp salt
10 shallots, thinly sliced
1/2 cup peanut oil
6 cardamom pods
6 cloves
2 tsp cumin seeds
2 tsp coriander seeds
1 cinnamon stick
3 cups of basmati rice (or more if you like a higher rice/chicken ratio)
1 pinch of saffron threads
60g peas
60g cashew nuts
60g raisins
6 bay leaves

Marinate the chicken with the yoghurt, tumeric powder, ginger powder, sweet paprika powder, masala powder and salt. Cover and set aside in the fridge for an hour.

Heat the peanut oil in a frying pan and fry the shallots in batches until golden brown and crispy. Set aside to cool on a paper towel and save the oil for use later.

Cook the basmati rice in a rice cooker with a pinch of saffron threads. The amount of water you use can vary to your preferences but I would use less water than usual so that the rice is still rather firm.

Roast the cardamom pods, cloves, cumin seeds, coriander seeds, and cinnamon stick in a small pan until they become fragrant. Be careful not to burn it. You can tell the pan is getting too hot when the cumin and coriander seeds start to jump out.

Ground the roasted spices with a mortar and pestle. Then add this spice mixture to the fried shallots previously prepared.

Grease the bottom and sides of a large pot (or electric wok in my case) with some of the leftover oil from frying the onions.

Place the chicken in a single layer at the bottom of the pot. Then top it evenly with the rice, onion and spice mixture, peas, cashew nuts, and raisins.

Drizzle the remaining peanut oil on top. 

Cover and let it cook on low heat for an hour. If you are using thicker pieces of chicken like Maryland, you may have to let it cook for longer.

Serve on its own or with condiments such as balachaung (dried shrimp mix) and cucumber raita (not included in calorie count).

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