(Same masala can be used in mutton,Vegetable and prawns)
1 lb (450g) cooked chicken (page 52)
2 tablespoon vegetable oil
1 tablespoon cashew nuts finely chopped
1 tablespoon sultanas
4 cups pillau rice
4 cups curry sauce
1 teaspoon garam masala
1 teaspoon chilli powder (or to taste)
½ teaspoon salt
Divide each chicken piece into two smaller pieces and set them aside.
Heat the oil in a pan. When hot, put the nuts into it and stir around until they turn light golden in colour. Remove with a slotted spoon and spread them out on a plate lined with kitchen paper.
Drop the sultanas into the same hot oil. They will plump up in a second or two. Remove immediately and put them on the same plate as the nuts.
Now put the chicken pieces into the pan and stir. Turn down the heat to very low.
Warm the rice for about two minutes in a microwave oven. Add to the chicken.
Stir very gently to avoid breaking the grains. Heat for two or three minutes tossing the rice and chicken rather than stirring.
Put the rice and chicken in a serving dish and keep warm.
Pour the curry sauce into a clean pan and bring to a simmer. Stir in the garam masala, chilli powder, and salt.
Pour the sauce into serving dishes, sprinkle the biryani with the nuts and sultanas and serve.