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Chicken Biryani

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Ingredients
  Ghee 3 Tablespoon
  Onions 3 , sliced
  Chicken pieces 3 Pound (1.5 Kg)
  Garlic 3 Clove (15 gm), crushed
  Grated ginger 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Unflavored yogurt 4 Ounce
  Cream 4 Fluid Ounce
For pilau
  Ghee 2 Tablespoon
  Ground cardamom 1⁄2 Teaspoon
  Saffron powder 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Basmati rice 6 1⁄2 Ounce, well washed
  Chicken stock 1 1⁄4 Pint (1 Liter)
  Sultanas 2 Tablespoon
  Chopped cashew nuts 2 Ounce, roasted
Directions

1. Heat ghee in a large frying pan, cook onions for 2-3 minutes, remove and set aside. Add chicken to pan, cook until browned on all sides, remove and set aside.
2. Combine garlic and spices, stir into pan and cook for 1-2 minutes. Add stock, yogurt and cream, stirring to lift pan sediment. Return chicken to pan with half the onions. Cover and simmer for 15-20 minutes. Remove from heat and stand, covered, for 15 minutes.
3. To make rice pilau, heat ghee in a large saucepan. Cook spices, salt and rice for 1-2 minutes. Pour in stock, bring to the boil. Add sultanas, reduce heat and cook for 10-15 minutes or until most of the stock is absorbed. Cover and set aside for 10 minutes.
4. Transfer half the rice to a large ovenproof dish, top with chicken pieces, then remaining rice. Drizzle over sauce from chicken, top with remaining onions and cashew nuts. Cover and bake at 180°C/350°F/Gas 4 for 20-30 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
110 Minutes
Ready In: 
170 Minutes

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