I haven't posted any biriani recipes, yet, but it's basically assembled from the individual ingredients:
- Chicken Tikka - cooked in large chunks, ensuring that's it's not overcooked since it's going to be reheated, then sliced
- Pilau Rice - spices fried in home-made butter ghee (I generally rinse the rice, in a sieve, until the water runs clear, then allow it to stand and drain for around 30 minutes).
- Simple plain chicken tikka curry - cooking the sauce to a thick consistency (take your pick which recipe to use)
- Crispy Onions
- Dry roasted dessicated coconut (gently dry roasted, with sugar, until golden brown)
Above ingredients layered in a casserole dish, greased with ghee, to prevent sticking:
- layer of chicken tikka curry
- layer of crispy onions
- layer of roasted coconut
- layer of pilau rice
- above layers repeated
- top layer of pilau rice dotted with butter ghee and covered with foil
- reheated in oven, at 160C, until piping hot
Alternatively, simply layer the ingredients in a suitable microwave-safe container and blitz it in the microwave, for around three minutes, until piping hot.
The result is undoubtedly better with precooked lamb or beef (but my wife will only eat chicken) since it is very easy to end up with the chicken becoming too dry.