Chicken Biryani Recipe
Summary
Preparation Time3 Hr 0 MinCooking Time1 Hr 30 Min
Ready In4 Hr 30 MinDifficulty LevelBit Difficult
Health IndexAverageServings8
Ingredients
| Garlic | 5 Clove (5gm), crushed | |
| Root ginger | 40 Gram, grated | |
| Onion | 1 , chopped | |
| Cloves | 1 Teaspoon | |
| Black peppercorns | 1 Teaspoon | |
| Seeds from 3 cardamom pods | ||
| Coriander seeds | 1 Tablespoon | |
| Cumin seeds | 1 Tablespoon | |
| Turmeric | 1/2 Teaspoon | |
| 4 tablespoons vegetable oil or ghee | ||
| Greek yogurt | 300 Milliliter | |
| Chicken | 1.5 Kilogram | |
| Saffron threads | 10 | |
| Milk | 300 Milliliter | |
| Basmati rice | 500 Gram | |
| 1 cinnamon stick, broken up | ||
| Bay leaves | 2 | |
| 6 cardamom pods, bruised | ||
| Chicken stock | 150 Milliliter | |
| Sultanas | 75 Gram | |
| Toasted almonds | 50 Gram | |
Directions
Blend the garlic, ginger, onion, cloves, peppercorns, cardamom seeds, coriander and cumin seeds and turmeric into a paste, and fry it in half the oil for 2-3 minutes.
Leave to cool, stir in the yogurt and spread over the chicken.
Cover and leave to marinate for at least 3 hours.
Heat the remaining oil in a large casserole.
Remove the chicken from the marinade, brown on all sides, remove from the heat and add the leftover marinade.
Soak the saffron in the milk.
Put the rice into a saucepan, cover with water and bring to the boil.
Simmer for 5 minutes.
Drain and place on top of the chicken.
Add the cinnamon stick, bay leaves and cardamon pods.
Pour the milk and the stock over the rice, cover the casserole with a lid and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour.
Put the sultanas and almonds on top of the rice for the last 10 minutes of cooking.
Serve garnished with silver leaf, and fried onion, if liked.
Leave to cool, stir in the yogurt and spread over the chicken.
Cover and leave to marinate for at least 3 hours.
Heat the remaining oil in a large casserole.
Remove the chicken from the marinade, brown on all sides, remove from the heat and add the leftover marinade.
Soak the saffron in the milk.
Put the rice into a saucepan, cover with water and bring to the boil.
Simmer for 5 minutes.
Drain and place on top of the chicken.
Add the cinnamon stick, bay leaves and cardamon pods.
Pour the milk and the stock over the rice, cover the casserole with a lid and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour.
Put the sultanas and almonds on top of the rice for the last 10 minutes of cooking.
Serve garnished with silver leaf, and fried onion, if liked.
Chef
