Maria .Recipes Keto Enthusiast, Indian Food Lover

Chicken Biryani

  • 1 kg chicken, better with bones.
  • For marinating: 1/2 cup yoghurt (125g), 1/2 tsp cumin, 1/2 tsp coriander, 1/4 turmeric, 1/4 chili, salt, 1/4 cup fresh coriander and 1/4 fresh mint
  • 2 cups of basmati rice - to be cooked in salty water
  • Yoghurt: 1/2 cup (125 g)
  • 2 medium onions, caramelized
  • Vegetables to taste: red pepper, cooked green peas
  • Garlic paste: 2 tsp
  • Ginger paste: 2 tsp
  • Optional: Green chili to taste.
  • Whole spices: cinnamon, bayleaf, 4 green cardamoms, 4 cloves. Others, optional: 5-6 black peppercorns, 1 black cardamom, 3 pieces of mace (can be subbed for a bit of nutmeg)
  • 1 tsp black cumin _(or regular cumin)
  • Ground spices: 1 tsp cumin, 1 tsp coriander, 1/4 turmeric, 1/4 chili, 1/2 salt (to taste).
  • Optional: 1/2 tsp garam masala.
  • Fresh mint: 1/4 cup
  • Fresh coriander: 1/4 cup
  • </ul> * **Process** 1. Fry the onion on very slow heat with a pinch of salt until caramelized. 2. Boil the rice about 6 min, until 80% cooked through. 3. In vegetable oil, fry the whole spices for a few secons. 4. Add the black cumin and let crackle, being careful not to burn it. 5. Add the garlic, ginger and green chili. Fry for 1 minute. 6. Add the chicken, vegetables and the rest of the spices. 7. Cook for 15-20 minutes; the chicken must be slightly undercooked. 8. In a greased casserole, form the biryani layers: rice - chicken - rice - onion. 9. Cover and let everything cook slowly for about 20 minutes. 10. Check that the rice and chicken are properly cooked before serving. _Serve with yoghurt-mint sauce or with coriander-mint Raita._
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.