Your VP for Diversity and Inclusion, Bobbie, has been working hard on diversifying the food in our canteens alongside the wonderful people of the DCU Canteen! Each week there will be a special dish from a new country 🌍
You can get your Canteen Culture Feature meal for €5 plus a bottle of water in the Main Restaurant on the Glasnevin campus and the canteen on the St. Pat’s Campus!
This week’s dish: Northern Indian Chicken Biryani
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.
Ingredients
300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp balti curry paste
85g raisins
850ml chicken stock
30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve
Method
Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.
