- 1 kg chicken thighs
- 500 gm basmati rice
- 4 red onions , sliced
- 10 cloves garlic , crushed
- 2 knobs of ginger , finely grated
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp salt for chicken marinade
- 200 gm yogurt
- 4 tomatoes , finely diced
- 2 green chillis , halved
- 3 tsp ghee (reserve 1 tsp for the final assembly)
- 1 cinnamon stick
- 4 green cardamom
- 1 tsp coriander seeds
- 2 tsp garam masala
- 1 bunch mint
- 1 bunch coriander
Method :
1 . Marinate your chicken in the yogurt , turmeric , cumin , chilli powder and 1/2 of the garlic and ginger .
2 . Wash your rice under cold water and leave it to soak for 20 minutes .
3 . Bring a large pot of salted water to a boil and add the rice . Cook for 6 - 7 minutes or until it is about 2/3 cooked and then drain the water .
4 . In a large pot , heat the ghee and flavor with the cinnamon stick , green cardamom and coriander seeds . After a few minutes , add the onions and a tsp of salt and saute for 15 to 20 minutes , stirring often .
5 . Removec 1/4 of the cooked onions and set aside for the final assembly .
6 . Add the remaining garlic and ginger to the pot and saute for 2 - 3 minutes .
7 . Add the marinated chicken followed by the diced tomatoes , green chillis and garam masala.
8 . Stir well and cook for 15 -20 minutes or until the tomatoes are completely soft .
9 . In a large pot you have the lid for , start the assembly of the biryani by pouring the remaining ghee into the bottom , followed by a layer of rice , then a layer of chicken and a sprinkling of the mint and coriander.
10 . Repeat this until all the rice and chicken is in the pot .
11 . Make sure your layer is rice on top with the reserved sautéed onions .
12 . Optionally , you can warm 3 tsp of milk with a of saffron and pour over the final assembled biryani .
13 . Sealed the pot by using a tea towel under the lid and cook for 25 minutes on low .
14 . Serve with more chopped mint , coriander and some crispy shallots (optional) .
15 . Enjoy !!
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