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Chicken Biryani

What you need:

Marinade

2 bunches mint

1/2 cup cilantro

2/3 Green chile

1 medium red onion

5 cloves of garlic

2 inches ginger root

1/2 cup buttermilk

1/2 cup yogurt

3 teaspoons of garam masala

5 teaspoons salt

2 teaspoons red pepper

1/4 teaspoons mace

1/4 teaspoons nutmeg

The rest

6 pieces of defatted chicken thighs

2 cups basmati rice

1 teaspoon saffron

1/4 cup milk

1/4 cup almonds

1/4 cup sliced onions

4 tablespoons canola oil

What you do:

1. Mix all the marinade ingredients in a blender until smooth  

2. Cut chicken into small pieces and put in large bowl.  

3. Pour marinade over chicken. 

4. Add spices. Mix and cover 3-4 hours or overnight.  

5. Clean and soak rice the next morning.

6. Par boil rice with cardamom, cloves, bay leaf and cinnamon stick.

7. Remove the rice. Spread the rice on a cloth or tray to remove moisture.

8. Soak saffron in a few tablespoons of milk.

9. Sauté 1 finely diced onion over medium heat. Put aside in small bowl to use as garnish.

10. Sauté soaked almonds in oil in a separate pan to toast them. Put aside in small bowl to use as garnish.

11. Put chicken and marinade in a large pot to simmer. About 2 hours until liquid evaporates.

12. In a heavy bottomed pan, add the sautéed onions, oil, add a layer of chicken, top with layer of rice, on top of the rice put some buttermilk and onions. Repeat until all the chicken and rice are gone.

13. In the top layer of rice, make small indentations/holes where you will pour the saffron milk mixture.

14. Simmer or bake (250 degrees) for 30 minutes until the rice is thoroughly cooked. When it starts giving off steam it is cooked.

15. Garnish with almonds and/or fried onions.

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