AEG BAKED RICE (BIRYANI STYLE) WITH CHICKEN
Feeds 2-3 as a main meal or 4 as a side to other Indian dishes.

Biryani is a great Indian dish if you are fond of rice, this easy version was formulated for the AEG Pro Combi Steam Oven. Its great advantage being that it allows you get on with other things as the oven slowly steams the rice, soaking up all the mingling flavours of the dried fruit, almonds and spices.

If you omit the chicken, the recipe converts well into an aromatic rice dish to accompany vegetarian or meat curry dishes.

• 2 tbls vegetable oil
• 1 1/2 large onions, very thinly sliced
• 25g/1oz flaked almonds
• 350g/12oz basmati rice
• 115g/4oz butter
• 1 cinnamon stick broken into several pieces
• 3 bay leaves
• 10 cloves
• 6 cardamom pods
• 1-2 tbls sultanas
• 1 level tsp salt
• 700ml / 1 1/4pts hot water

• 115g/4oz chicken breast cut into small bite sized
pieces, seasoned and fried in butter until lightly golden
• 4 hard boiled eggs, peeled and freshly sliced just before serving.
• One small roasting tin, (I use the removable base of the AEG perforated steam set).

(1) Add the oil to a large frying pan and fry the onions until they turn a rich caramelised colour (but not burnt). Lightly stir in the almonds and continue to cook the onion mixture for another minute. Drain and remove to a small bowl and set aside.

(2) In a clean large frying pan, melt the butter, then stir in the rice and continue to stir-fry over a fairly high heat for about 4 minutes, without browning.

(3) Add the rice with the onion mixture, cinnamon stick, bay leaves, cloves, cardamom pods, sultanas, salt, hot water and cooked chicken to the roasting tin.

(4) Now prepare the AEG Pro-Combi Steam Oven. Fill the water drawer in the control panel with 800ml water and select the Full Steam function. The oven will automatically set itself to 96C. which is the right temperature. (The oven will also beep when the water reservoir needs refilling)

(5) Bake, uncovered for 60 minutes, until the rice is moist and tender and has absorbed the liquid. Stir lightly with a fork to fluff up the rice and serve it hot, piled into a warm serving dish and garnish with the slices of hard boiled egg. Mango chutney is a great accompaniment with this dish.

C.P's TIPS
Check the rice after 55 minutes, if the water has all been absorbed and the rice still seems a little hard, add another 5fluoz / 1/4pt hot water, and return to the oven for another 10- 15 minutes or until the rice has absorbed the liquid.