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Biryani upside down rice cake

Biryani upside down rice cake

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 cup yoghurt
    4 tbsp chicken stock
    1 egg

    30 ml olive oil
    20 g butter
    2 onions, sliced
    4 garlic cloves, finely chopped
    1 cinnamon stick
    1 bay leaf
    1 tbsp turmeric
    1 tbsp curry powder
    4 chicken breasts, cubed and seasoned
    300 g Spekko India Gate Basmati Rice, rinsed well
    85 g raisins
    750 ml chicken stock (or as needed)

    For the garnish
    Flaked almonds


    1. 1. Mix the yoghurt, 4tablespoons chicken stock, 1 egg and salt together.
    2. 2. Heat half of the olive oil and half of the butter in a pan over a medium heat. Add the onion, garlic, cinnamon and bay leaves. Sauté until soft, stirring often.
    3. 3. Then add the turmeric, curry powder and chicken pieces. Sauté until just cooked through.
    4. 4. Add the rice and raisins. Mix through well. Add the stock and simmer until the rice is cooked and liquid is reduced. Once cooked, stir through the yoghurt mixture.
    5. 5. Grease a non-stick pan. Over a low heat, add the remaining olive oil and butter. Once hot, add the rice mixture and press down firmly. Cover the dish with a tea towel and then the lid. Steam for 30 minutes.
    6. 6. Remove from the heat and rest the bottom of the pan in cold water, this will loosen the rice.
    7. 7. Turn the pan upside down onto a board and tip the biryani rice cake out. Serve the biryani hot, garnished with coriander and flaked almonds.

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