We’re already a week into fasting and I have to say, it’s so far one of the easiest Ramadan months I’ve experienced; despite the fact that we’re fasting just over 19 hours (from food, drink, and extra curriculars…if you get what I mean) every day, and we’re maybe getting 3 to 4 hours of sleep. Maybe. But I enjoy it so much. I love the challenges that this month gives me in terms of self-control; the time it allows for me to self reflect on things I need to improve upon, and the opportunity to think of others who are less fortunate.
This time around, I don’t feel the hunger pangs as much and I’m finding myself more patient – I think the patient thing is a sign of ageing. :s There’s a meal I make every morning – 3:30 a.m if you were wondering, that I’ve found has been helping me cope and has allowed me to focus on other things besides my stomach. It’s a bowl of oatmeal made using almond milk, and it’s full of delicious hemp seeds, chia seeds, and unsweetened coconut shreds. I’ll share it with you hopefully by next week. The one thing I’m finding with this fast, is that by the time we break it, I’m drained. The kids are also somehow skipping their usual bedtime and staying up with us so that’s making it a bit more exhausting. My hope is that my body will get used to the lack of sleep and will magically adjust and eventually regain my energy. :)
Now, let me turn your attention to this truly spectacular dish. It will have you wanting seconds and even thirds. And you know me, I’m all about simplicity in life…as much as possible. So you can’t get much easier than this Chicken Biryani. You’ll find a spice blend specifically for Biryani. But since I don’t use any blended spices because of potential (and often hidden) dairy ingredients, I opt to using everyday spices found in my pantry. If you’ve had a chance to look through my recipes, you’ll notice a common denominator: all of my meals and desserts are simple enough that they’re not intimidating to make, and most of the meals require your everyday sea salt and herbs and spices typically found in your pantry at home…and that hopefully everything tastes fab…. :))
This aromatic dish is full of amazing goodness. The bone from the chicken flavors the rice more than I can describe to you on here. I added leeks, carrots, and raisins. They all taste great with the rice and chicken, especially when you add the spices I’ve included in this recipe. You’ll have to make it and taste for yourself. All of your senses are engaged, allowing for a total mind-body experience.
If you’re fasting, how is it going for you so far? Are you finding the long hours bearable? I want to take this time to thank all of you for your continued support. You make sharing my recipes enjoyable. If only I had more time to be on here and write more and more. I’ll get there eventually ;) Until next time, enjoy making Chicken Biryani. And please let me know how you like it!
Free from: dairy, egg, peanut, tree nuts, beef, mustard, sesame, fish, shellfish, wheat, gluten
- 2 carrots, peeled, halved and finely chopped
- 1 leek , green stems removed and finely chopped
- 1/4 C good quality cooking oil
- 1 Tsp turmeric
- 1/2 Tsp nutmeg
- 1/2 Tsp cinnamon
- 6 chicken thighs, bone in , skin on
- 1 C Jasmine rice, or long grain white rice
- 2 C water
- Salt and pepper to taste
- In a large pot, place oil and heat on medium high.
- Heavily salt and pepper chicken thighs on one side and place in hot pot. Once skin is crispy - approximately 4-5 minutes, season other side with salt and pepper and turn chicken pieces over. Cook another 4 minutes. Remove from pot and set aside.
- Next, turn heat to medium and cook chopped leeks and carrots, approximately 5 minutes.
- Add turmeric, nutmeg, and cinnamon, and mix with vegetables.
- Return chicken to pot, and add rice, raisins, and water. Add sea salt (approximately 1 teaspoon) and pepper if desired, and stir until salt dissolves (a few times).
- Cover pot, turn heat to lowest low, and cook for 45 minutes, or until the water has completely been absorbed by the rice, and chicken is fully cooked through.
- Debone chicken into pieces, and combine with rice.
- This recipe serves 4-6 hungry people.
- If chicken thighs aren't available, you can use a different cut - for example, 4 legs with backs, or 6-8 chicken legs. etc. Whatever you can fit in your pot without the chicken overlapping will work great.
1. In a large pot, heat oil to medium high.
2. Heavily salt and pepper chicken thighs on one side and place in hot pot. Once skin is crispy – approximately 4-5 minutes, season other side with salt and pepper and turn chicken pieces over. Cook another 4 minutes. Remove from pot and set aside.
3. Next, turn heat to medium, add chopped leeks and carrots, and cook for approximately 5 minutes.
4. Add turmeric, nutmeg, and cinnamon, and mix with vegetables.
5. Return chicken to pot, and add rice, raisins, and water. Add sea salt (approximately 1 teaspoon) and pepper to taste, and stir until salt dissolves (a few times).
6. Cover pot, turn heat to lowest low, and cook for 45 minutes, or until the water has completely been absorbed by the rice, and chicken is fully cooked through.
7. Debone chicken pieces and gently mix chicken with the rice until incorporated. Bon appétit!