RCI-MT.006.0112.001

Chicken Biryani

Name: Chicken Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice (preferably Basmati); 500 g chicken; 6 tablespoons oil; 300 ml yoghurt; 3 cloves of garlic (crushed and chopped); 1 unit .5cm ginger (peeled and sliced); 5 large onions (chopped); ½ cup tomatoes (puréed); 2 unit chilis (chopped); 1 teaspoon turmeric powder; 5-6 unit strands saffron; 8 unit cloves; 10 unit cm cinnamon stick; 5 unit black pepper corns; 8 unit cardamom pods; 1 teaspoon cumin; 1 unit Salt to taste

Serves 2

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

rice (preferably Basmati)
2 cups
chicken
500 g
oil
6 tablespoons
yoghurt
300 ml
of garlic
crushed and chopped
3 cloves
.5cm ginger
peeled and sliced
1 unit
onions
chopped
5 large
tomatoes
puréed
½ cup
chilis
chopped
2 unit
turmeric powder
1 teaspoon
strands saffron
5-6 unit
cloves
8 unit
cm cinnamon stick
10 unit
black pepper corns
5 unit
cardamom pods
8 unit
cumin
1 teaspoon
Salt to taste
1 unit

Method

cook soaked and washed rice.(Preferably Basmati Rice)

Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato purée

Heat oil in a cooker and add onions, cook till onions turn golden brown. Add these to the chicken.

Grease a heavy bottomed deep and wide mouthed pan. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top

Heat in the oven for 1 - 1½ hours at 150°C (300°F); to check whether ready, cut into a piece of chicken to see if it is cooked.

Serve the biryani with yoghurt on the side

Chicken Biryani

Ingredients

Method

What Makes This Variant Distinct