Biryani Inspired Chicken Mazegohan

Name: Biryani Inspired Chicken Mazegohan
Total time: 2400 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Basmati Rice; 1/2 teaspoon Salt; 1 Bay Leaf; 1 pinch Saffron *optional; Coriander, Parsley OR Spring Onion, etc. for topping; Fried Onion for topping *I used store-bought Fried Shallots; 500 g Chicken Fillets *cut into chunky bite-size pieces; 1 tablespoon Curry Powder; 2 teaspoons Garam Masala; 1/4-1/2 cup Unsweetened Greek Yoghurt; 2-3 tablespoons Oil; 1 clove Garlic *finely chopped; 1 small piece Ginger *finely chopped; 1 teaspoon Cumin Seeds; 1 Bay Leaf; 1 Onion *thinly sliced; 1 Tomato *cut into small pieces; 1 teaspoon Salt *alter the amount to suit your taste

Hiroko Liston @hirokoliston

Melbourne, Australia

I always wanted to cook Biryani, but I was discouraged every time I read recipes and methods. There is a long list of ingredients and it’s not easy to prepare. So, I decided to cook a similar rice dish using similar ingredients, but in the Japanese way using my rice cooker. It’s a ‘Mazegohan’. Rice and other ingredients are cooked separately, then combined after everything is cooked. This dish is delicious and easy to cook if you have a rice cooker.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

4 Servings

2 cups(*180ml cup) Basmati Rice
1/2 teaspoonSalt
1Bay Leaf
1 pinchSaffron *optional
Coriander, Parsley OR Spring Onion, etc. for topping
Fried Onion for topping *I used store-bought Fried Shallots
Chicken Curry
500 gChicken Fillets *cut into chunky bite-size pieces
1 tablespoonCurry Powder
2 teaspoonsGaram Masala
1/4-1/2 cupUnsweetened Greek Yoghurt
2-3 tablespoonsOil
1 cloveGarlic *finely chopped
1small piece Ginger *finely chopped
1 teaspoonCumin Seeds
1Bay Leaf
1Onion *thinly sliced
1Tomato *cut into small pieces
1 teaspoonSalt *alter the amount to suit your taste

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Steps

40 minutes

1

Cut Chicken Fillets into chunky bite-size pieces. Place in a bowl, add Curry Powder, Garam Masala and Yoghurt, mix to combine, and set aside for 30 minutes OR while you are preparing other ingredients.
2

Chop up Garlic and Ginger finely, thinly slice Onion, cut Tomato into small pieces.
3

Rinse Basmati Rice, place in the rice cooker’s inner pot, add water up to the 2-cups marking, sprinkle with Salt, add Bay Leaf and 1 pinch Saffron, and press ‘COOK’ button to start cooking. *Note: If your rice cooker has ‘Quick Cook’ setting, please use it so that the Rice will be cooked firmly.
4

Place Oil, Garlic, Ginger, Cumin Seeds and Bay Leaf in a frying pan, heat over medium heat. When aromatic, add Onion and stir. When Onion is transparent, add Tomato.
5

When Tomato is soft, add Chicken mixture and stir, cover with a lid, and cook for 5 to 10 minutes, occasionally stirring. When Chicken is cooked, remove the lid and cook until the sauce thickens.
6

When the Rice is cooked, pour the Chicken mixture over the cooked Rice, close the lid, and leave it for 10 minutes in the Rice cooker’s remaining heat.
7

Roughly mix, sprinkle with some Coriander, Parsley OR Spring Onion, etc. Serve with a refreshing salad. ‘Cucumber & Tomato Yoghurt Salad with Cumin’ goes very well with this dish. *Note: Fried Onion can be a good topping.

Cucumber & Tomato Yoghurt Salad with Cumin