A delicious recipe for "Chicken Biryani-style Rice" made easily and authentically using a rice cooker and instant curry!

Hello. I am Ayumi Nakaganji, a chef.

Things suddenly get hectic as we enter December, and it feels like the end of the year. But we still have to cook meals every day...

So this time, we'll introduce you to a super easy recipe for "Biryani-style rice" that can be made using a rice cooker and instant curry, along with an accompanying "Indian salad."

When I visited India some time ago to learn how to make curry, the process for making biryani was so complicated and involved that I vowed to myself, "I will definitely eat something made by someone else."

This recipe that I came up with so that you can make it yourself is a bit unorthodox, but still delicious!

1: "Chicken Biryani-style Rice" made using a rice cooker and instant curry

Nowadays, there are a lot of delicious instant curries available at low prices.

In this recipe, we use keema curry so that the ingredients blend well together. This recipe can also be used for camping meals.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Instant curry (Keema)...1 bag
Rice・・・2 cups
Chicken chunks・・・300g
Raisins...50 pieces
Salt...1/2 teaspoon
Consomme・・・1/2 teaspoon
Garlic (grated)・・・1 tsp
Cinnamon stick...1 stick
Coriander...a little
4 pieces of lemon or other citrus fruit (cut into wedges)
Black pepper...a little

<How to make>

(1) Wash the rice and soak it (30 minutes in summer, 60 minutes in winter). Roughly chop the coriander. If you have coriander roots, wash them thoroughly and mash them with the flat side of a knife.

(2) Season the chicken with salt.

(3) Put rice in the inner pot of the rice cooker, add instant curry, consomme, coriander root (if available), and water (not included in the recipe) up to the 2 cups mark, mix lightly, add chicken, garlic, and cinnamon stick, and cook.

(4) Once the rice is cooked, add the raisins and steam for 10 minutes. Season with salt (not included in the recipe).

(5) Place in serving bowls, garnish with coriander, lemon, and raita (see recipe in next section), and sprinkle with black pepper.

If you have any unused whole spices at home, such as cumin, cloves, or green cardamom, you can add a little when cooking. This will add a more complex aroma and make the dish more delicious. However, be careful not to add too much!

You can add lots of raisins. The occasional sweetness adds a nice accent.

2: Remember this and it will come in handy as a side dish: "Just Mix and Rita"

The Indian yogurt salad "Raita" is made by simply cutting up vegetables and fruits and mixing them with yogurt and spices such as cumin. It is also recommended as a side dish for Japanese home-cooked curry.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Yogurt (unsweetened)・・・150ml
Cucumber・・・1/2
Onion (red)・・・1/8
Coriander... appropriate amount
Cumin powder...1/3 teaspoon
Paprika powder (if available) - 1 ear spoonful
Salt...1/6 teaspoon

<How to make>

(1) Cut the cucumber into 4 equal parts lengthwise and cut off the seeds with a knife. Cut each part in half again and cut into 5mm cubes. Finely chop the onion and coriander. Rinse the onion in water briefly.

(2) Mix the cucumber, thoroughly drained onion, and yogurt in a bowl and add salt to taste.

(3) Add the cumin powder, paprika powder, and coriander and mix.

Remove the seeds from the cucumbers to prevent them from becoming watery. Other vegetables that are recommended include cucumbers, onions, cherry tomatoes, and celery.

"Biryani-style rice" will fill your room with the delicious aroma of spices, making you feel happy. Please give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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