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Ruby Bhogal shows us how to make the best ever chicken biriyani

By LLM Reporters on 20th March 2019

Great British Bake Off 2018 finalist Ruby Bhogal reveals her top tips for making a mouthwatering chicken biriyani, a perfect dish to serve up this Mother’s Day.

The reason I am a real foodie and my passion for all things cooking comes from my Mum. I have been so lucky to grow up in a household where food is in abundance and I was introduced to a plethora of spices from an early age. Saturday nights are religiously curry nights at my parents and one of my most favourite things my Mum makes for us is a biriyani. It is packed full of flavour, easy to cook and hugely nourishing.

For me, food is always about tasting incredible, whilst also offering a nutritious element. I wouldn’t be where I am now if I hadn’t constantly followed my Mum around the kitchen from a young age, asking to stir the pot and whether I could help. It is such a huge passion of mine and now being able to cook a dish inspired by my Mum for my Mum is incredible. Hearty, warm and comforting – the dish reminds me of her and brings all the homely feels a good dinner should.

Mama B’s Chicken Biriyani

Serves: 6
Takes: 1 Hour (or less)

Ruby Bhogal
Great British Bake Off 2018 finalist Ruby Bhogal

Ingredients:

For the rice:
2 glasses Tilda Basmati Rice
3 3/4 glasses water
1tsp salt
1/2tsp garam masala
1/2tsp turmeric
1/2tsp chilli powder
1 small onion chopped onions
15g salted Butter
1 glass mixed frozen veg (peas, carrots, sweetcorn)
1 1/2 tsp cumin Seeds

For the chicken:

1kg chicken (boneless and drumsticks)
2 medium onions – diced
Tbsp. olive oil
3 to 4 garlic cloves
3tsps ginger
½ tinned tomatoes
2tsp green finger chillies – chopped
1tsp turmeric
2 ½ tsp Salt
1tsp garam masala
Handful of fresh coriander

Tilda_WFP_Ruby_Bhogal_Recipe_2

Method:

Into a medium sized saucepan, add in the chopped onions and gently heat in butter. Once melted, add in cumin, continue to sizzle for 2 mins. Add in the frozen mixed vegetable and allow to cook for 5 minutes – remember to regularly stir. When the veg has cooked through, add in salt, turmeric, garam masala and chilli powder. Stir well and add in the water.

Whilst the water is heating up, wash the rice thoroughly in cold water to remove starch. Drain from the water and add into the saucepan. Stir well, bring to the boil and then lower the gas and place on lid. Keep the rice on the heat or approx. 15mins until the water has cooked out.

In the meantime, let’s get the chicken cooked. Into a large saucepan, add in the diced onions and oil and cook. The onions should be golden brown and translucent before you add in the garlic. Grate in the cloves of garlic and mix well, followed by grating in the ginger. Mix well.

Add in the tinned tomatoes, followed by the green chillies, turmeric, salt and garam masala. Stir well before adding in the chopped fresh coriander
The base needs to reduce for approx. 5 mins before we add in the chicken. Allow the chicken to cook thoroughly and any excess water has been cooked out. Check temperature of the chicken to ensure it is cooked, before adding in the cooked rice. Mix well to bring together.

Transfer to a service bowl and sprinkle on top some more fresh coriander. Serve alongside a fresh green salad and a raita.

Ruby Bhogal is working with the United Nation’s World Food Programme and Tilda to ‘Help Mums Together’ this Mother’s Day. Ruby’s ‘Mama B’s Chicken Biryani’ recipe was inspired by and created for her mother and cooking inspiration. It uses limited-edition packs of Tilda Pure Basmati rice – of which every pack sold here in the UK will donate a nutrition-boosting meal to expectant mothers in Bangladesh to help fight malnutrition.