Chicken Biryani

Recipe video above. Curried chicken cooked in a pot buried under a mount of fragrant, fluffy rice. Biryani is a celebration of all that we love about Indian food! Make this with other proteins or vegetables - see notes. There's a load of spices in this - and it's worth it! (Plus you'll find everything at every day supermarkets). Spiciness: moderate low.

Chicken Biryani

  • 3/4 lb onions yellow, finely sliced
  • 1½ cups peanut oil

  • 1½ lb chicken with bone, cut and clean
  • 2/3 cup yogurt plain
  • 1½ tbsp ginger garlic paste (or grated ginger and garlic)
  • 1 tsp salt (adjust per taste)
  • 1 tsp chili powder (see note 2)
  • 1/2 tsp turmeric ground
  • 1 chili pepper (jalapeno, serrano or cayenne) adjust per taste

BIRYANI SPICES (see note 9)
  • 1 cinnamon stick
  • 1 black cardamom
  • 5 green cardamom
  • 5 cloves
  • 1 bay leaf large
  • 1 tsp shahjeera (black cumin)
  • 1/2 tsp black pepper

  • 2 cups basmati rice long grain
  • 1 tsp salt (adjust per taste)
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 cup cilantro fresh, chopped
  • 2 tbsp mint fresh, chopped
  • 1 tsp saffron (ground and dissolved in 2 tbsp hot water)
  • 2 tbsp ghee (optional)

  • 1 black cardamom
  • 3 green cardamom
  • 4 cloves
  • 2 bay leaf
  • 1/2 cinnamom stick

  1. Heat the oil at medium high in a wide frying pan/kadai. If you place your palm about 3 inches over the surface of the oil, you should feel the heat. Or use a candy/fry thermometer.
  2. Fry the onions in about 3 batches, depending on the size of the pan. Do not crowd the pan. Fry until a crisp light golden brown. Set aside.
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