How To Make Chicken Biryani
INGREDIENTS
- 1200 grams Skinless chicken breast
- 1/2 cups Natural yogurt
- 2 tablespoons Fresh ginger
- 2 Green chilli
- 6 Garlic cloves
- 1/2 Lemon juice
- 3 teaspoons Garam masala
- 9 Cardamon pods
- 1 teaspoon Tumeric
- 2 teaspoons Ground cumin
- 3 tablespoons Ghee
- 2 Onions
- 400 grams Basmati rice
- 2 Cinammon sticks
- 6 Cloves
- 2 Bay leaves
- 1 teaspoon Ground coriander
- 4 Tomatoes,chopped
- 2 tablespoons Fresh coriander
- Raisins
Instructions
- Place the chicken in a large bowl with the yogurt, ginger, chili, cloves, lemon juice, garam masala, cardamom seeds, turmeric, and cumin. Leave for at least 1 hour, or preferably overnight to marinate.
- Rinse the rice well and leave to soak in a large bowl of water for 30 minutes.
- Meanwhile, using the vegetable oil of choice, cook the onions until they are very soft and golden brown
- Remove from the pan and set aside.
- Bring a large sufuria of water to a boil. Then season the water generously by adding 1 cinnamon stick, 2 cloves, 2 cardamom pods, and 1 bay leaf, then set aside to infuse for 30 minutes.
- Bring the water back to a boil, add the rice, and cook for 2 minutes, so that it is par-cooked. Drain and set aside, removing the whole spices.
- Remove the chicken from the fridge. Do not discard the remaining yogurt marinade left at the bottom of the bowl.
- Heat oil in a sufuria then place the marinated chicken to brown.
- Add the remaining garlic, ginger, chili, garam masala, ground cumin and ground coriander and cook for 3 minutes, or until aromatic.
- Add the tomatoes and remaining yogurt marinade with a splash of water to loosen it. Season and stir well
- Add rice to the mixture and lower the heat. Cover with the lid and cook for for 45 minutes.
- Leave the biryani to stand for 5 minutes, then sprinkle over the raisins for extra flavour and coriander before serving.
Chicken Biryani,Chicken Dum Biryani