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Chicken Biryani Recipes
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Ingredients : |
575 g
450 g
6
tablespoons
6
1/2
teaspoon
2
4
5 cm
155 ml
2
tablespoons
3
tablespoons
2
tablespoons |
boneless chicken breasts, skinned
basmati rice, washed
vegetable oil
green cardamom pods, bruised
cumin seeds
finely sliced
cloves garlic, crushed
piece fresh root ginger, grated
natural yogurt
boiling water
flaked almonds, toasted to garnished
sultanas, to garnish
salt and pepper
large pinch saffron threads |
Method :
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Cut chicken into 2 cm cubes.
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Set aside.
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Soak rice in cold water for 30
minutes, then drain.
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Heat 55 ml oil in a large heavy
based pan, add cardamom pods and cumin seeds and fry for 1 minute.
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Stir in onions, garlic, ginger and
chicken and cook for about 5 minutes, stirring, over a high heat
until chicken is browned all over.
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Stir in yogurt 1 tablespoon at a
time, then add 115 ml water.
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Cover and simmer for 15 minutes.
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Heat remaining oil in separate pan,
stir in rice and fry for 2-3 minutes, until golden, stirring all the
time.
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Stir into chicken mixture and
season with salt and pepper.
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Cover and simmer for 12-15 minutes,
until rice and chicken are tender.
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Soak saffron in boiling water for 5
minutes.
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Stir food coloring into 2
tablespoons water.
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Pour liquids into separate parts of
rice and fork in to color it yellow, red and white.
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Serve hot, garnished with almonds
and sultanas.
Serves 4
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