Chicken Biryani Recipe

Chicken Biryani Recipes

Ingredients :

10 whole green cardamom pods

275g / 10oz / 1.5 cups basmati rice, soaked and drained

1/2 tsp salt

2-3 whole cloves

5cm / 2inch cinnamon stick

45ml / 3 tbsp vegetable oil

3 onions, sliced

4 chicken breasts, each about 175g / 6 oz cubed

1/4 tsp ground cloves

1/4 tsp hot chili powder

1 tsp ground cumin

1 tsp ground coriander

1.5 tsp ground black pepper

3 garlic cloves, chopped

1 tsp finely chopped fresh root ginger

juice of 1 lemon

4 tomatoes, sliced

2 tbsp chopped fresh coriander

2/3 cup natural yoghurt

4-5 saffron strands, soaked in 2 tsp hot milk

2/3 cup water

toasted flaked almonds and fresh coriander sprigs, to garnish

natural yoghurt, to serve

Method :

Preheat the oven to 190C / 375F / Gas 5. Remove the seeds from half the cardamom pods and grind them finely, using a pestle and mortar. Set them aside. Bring a pan of water to the boil and add the rice, salt, whole cardamom pods, cloves and cinnamon stick. Boil for 2 minutes, then drain, leaving the whole spices in the rice.

Heat the oil in a frying pan and fry the onions for 8 minutes, until softened and browned. Add the chicken and the ground spices, including the ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir-fry for 5 minutes.

Transfer the chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle on the fresh coriander, spoon the yoghurt evenly on top and cover with the drained rice.

Drizzle the saffron milk over the rice and pour the water. Cover tightly and bake for 1 hour. Transfer to a warmed serving platter and remove the whole spices from the rice. Garnish with toasted almonds and fresh coriander sprigs and serve with the natural yoghurt.

Serves 4

Note - Easy to make and very tasty, this is the ideal dish for a family supper.

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