Hyderabad x China
Lap cheong claypot biryani
Biryani on dum, claypot rice crust and Chinese sausage. The bottom of the pot is the prize.
100 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original768kcalsame
36 gproteinsame
4 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the chicken with the curd, ginger garlic paste, chilli, garam masala, turmeric and 1 tsp salt. Marinate 30 minutes. Soak the saffron in the warm milk.
- 2Fry the onion in the oil on medium heat for 12 minutes until deep gold. Lift out half for layering.
- 3Boil the rice in plenty of salted water with the whole spices and bay leaf for 5 minutes until two thirds cooked. Drain.
- 4Cook the chicken in the onion pan on medium heat for 8 minutes until browned.
- 5Brush a claypot or heavy pot with ghee. Layer the chicken, half the rice, half the sausage, the reserved onions and mint, then the rest of the rice. Top with the saffron milk, remaining ghee and sausage.
- 6Cover tightly with foil and the lid. Cook on medium heat for 5 minutes, then on the lowest heat for 25 minutes, until the chicken is cooked through with no pink.
- 7Mix the soy sauces, sugar, sesame oil and 2 tbsp hot water. Drizzle around the edge of the pot, cover for 2 minutes, then top with coriander, spring onion and chilli.
Serve it like this
Bring the pot to the table, lift the lid in front of everyone, then scoop down to the crust so each plate gets a crisp shard on top.
