F-sharp this. Expletive that. What the F-bomb is going on here?
Pardon me?
Hey, it isn’t GoBabu – it’s rock star chef Gordon Ramsay.
For most of us, first impressions are everything. But for people like Gordon Ramsay, dramatic outbursts seen in the script above can be forgotten and forgiven.
Chef Ramsay’s demeanour — all can be seen in its fiery glory in hit shows: Boiling Point, Kitchen Nightmares, Hell’s Kitchen et al. — at times eclipses what has thrusted him into rock star fame: culinary brilliance.
Behind his toxic-tongue on-air persona, we have a man who has won three Catey Awards; winning Newcomer of the Year in 1995, Chef of the Year in 2000, and Independent Restauranteur of the Year in 2006.
His pop culture image has at times clouded his talent; yet, we’re reminded by his long resume that one doesn’t get to own over 25 restaurants world wide and star in hit TV shows for swearing and yelling at employees and food critics.
So, in light of GoBabu’s deal of the day we have highlighted Chef Ramsay’s very own palate and his personal spin to chicken biryani.
Let us know how it tastes below or on our Facebook fan page.
Enjoy!
Chicken Biryani:
- 500g boneless and skinless chicken breasts, cut into bite-sized pieces
- 200ml natural yoghurt
- 1 tsp hot chilli powder
- 1 tsp garam masala
- 3cm knob of ginger, peeled and grated
- 3 garlic cloves, peeled and finely crushed
- Sea salt and freshly ground black pepper
- 1 tsp vegetable oil
- 2 tbsp ghee or melted unsalted butter
- 2 medium onions, peeled and finely sliced
- 1 cinnamon stick
- 5-6 cloves
- 3 cardamom pods
For the rice:
- 2 tbsp ghee or melted unsalted butter
- 1 cinnamon stick
- 1 star anise
- 4 cardamom pods
- 300g basmati rice, rinsed and drained
- 85g raisins
- 375ml water
- Handful of coriander leaves, to garnish
Method
- Place the chicken in a bowl with the yoghurt, turmeric, chilli powder, garam masala and half the ginger and garlic. Season with a pinch of salt and pepper and mix well to coat the chicken pieces evenly. Cover the bowl with cling film and marinate in the fridge for at least 30 minutes.
- Heat the oil and one tablespoon of ghee or butter in a heavy-based pan and fry the onions, stirring frequently, over a medium heat for about 8-10 minutes, until they soften and brown.
- Remove from the pan with a slotted spoon, squeezing out any excess oil first. Set aside.
- Add the remaining ghee or butter to the pan and tip in the cinnamon, cloves and cardamom. Fry for 30 seconds until fragrant. Add the remaining garlic and ginger and cook for another minute.
- Add the chicken and marinade to the pan and stir well. Simmer for about 10 minutes over a medium heat, stirring occasionally, until the chicken is cooked through.
- For the rice, heat another heavy-based pan until hot, then add the ghee or butter, cinnamon, star anise and cardamom. Fry for about 30 seconds until the spices smell aromatic. Tip in the rice and raisins and stir well to coat.
- Toast the rice over a medium heat for a minute, then add the water and a good pinch of salt. Bring to the boil then gently simmer. Cover with a lid and cook for about 8-10 minutes.
- Remove the lid and spoon over the chicken pieces and sauce. Recover and simmer for another 5 minutes until the rice is ready. Take the pan off the hob and let it stand for 5 minutes with the lid on.
- Transfer the biryani to a warm serving dish, mixing the chicken through the rice, then garnish with the fried onions and coriander leaves.
Serve immediately.
Share your Chicken Biryani recipe below or on our Facebook fan page!
Author
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Source: Asian Cuisine
