Chicken Biryani Recipe



Chicken Biryani Recipes

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 :
  1. Cut chicken into 2 cm cubes.

  2. Set aside.

  3. Soak rice in cold water for 30 minutes, then drain.

  4. Heat 55 ml oil in a large heavy based pan, add cardamom pods and cumin seeds and fry for 1 minute.

  5. Stir in onions, garlic, ginger and chicken and cook for about 5 minutes, stirring, over a high heat until chicken is browned all over.

  6. Stir in yogurt 1 tablespoon at a time, then add 115 ml water.

  7. Cover and simmer for 15 minutes.

  8. Heat remaining oil in separate pan, stir in rice and fry for 2-3 minutes, until golden, stirring all the time.

  9. Stir into chicken mixture and season with salt and pepper.

  10. Cover and simmer for 12-15 minutes, until rice and chicken are tender.

  11. Soak saffron in boiling water for 5 minutes.

  12. Stir food coloring into 2 tablespoons water.

  13. Pour liquids into separate parts of rice and fork in to color it yellow, red and white.

  14. Serve hot, garnished with almonds and sultanas.

Serves 4


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