Classic Chicken Biryani (Indian)
For chicken:
1.5kg chicken breast and thigh, skin removed
3 tbsps cooking oil
2 large onions, finely chopped
6 garlic cloves, minced
1 tbsp ginger root, minced
1 tsp chili powder shopping list
½ tsp ground black pepper shopping list
1 tsp ground turmeric shopping list
1½ tsp ground cumin
1½ tsp salt
2 large tomatoes, peeled and chopped
¼ cup plain yogurt
3 tbsps chopped fresh mint leaves
½ ground cardamon
2 inch cinnamon stick
3 tbsps water
For rice:
2 cups basmati rice shopping list
4 cups hot chicken brothshopping list
3 tbsps cooking oil
1 onion, finely chopped
4 whole cloves
1 inch cinnamon stick
6 pods cardamon
½ tsp ground ginger
1 tsp salt
1. Heat oil in a large skillet over medium heat.
2. Add onion, garlic and ginger. Fry until fragrant.
3. Add chili powder, pepper, turmeric, cumin, salt and tomatoes. Stir constantly for 4-5 minutes.
4. Add yogurt, mint, cardamom, cinnamon stick and water.
5. Reduce heat. Cover and cook over low heat stirring occasionally until mixture is thick and smooth.
6. Add chicken pieces. Stir well to ensure each piece is well coated.
7. Cover and cook until chicken is tender.
8. In a separate large heavy bottom saucepan, heat oil over medium heat.
9. Fry onion until golden. Stir in cardamom, cloves, cinnamon stick, ginger and rice.
10. Pour chicken broth on rice. Mix well.
11. Stir in chicken mixture.
12. Cover the saucepan tightly, turn heat to low and cook for 15-20 minutes.
13. Serve warm.
