Chicken biriani

Recipe from: 6/1/1993 12:00:00 AM
Ingredients 34
Servings 0
Time

Ingredients

  • MARINADE
  • 1
    kg
    chicken, cut into pieces
  • 150
    ml
    plain yoghurt
  • 2
    ml
    salt
  • 5
    ml
    fennel seeds
  • 2
    bay leaves
  • 3
    ml
    ground cardamom
  • 3
    ml
    ground cloves
  • 30
    ml
    almonds, blanched and shredded
  • 30
    ml
    sultanas
  • 4
    small potatoes, peeled and halved
  • 2
    large onions, finely chopped
  • 4
    cloves garlic, finely chopped
  • 15
    ml
    fresh ginger, finely chopped
  • 2
    green chillies, finely chopped
  • 3
    ml
    chilli powder
  • 3
    ml
    ground black pepper
  • 3
    ml
    ground turmeric
  • 5
    ml
    ground cumin
  • 5
    ml
    salt
  • 2
    large tomatoes, peeled and chopped
  • 45
    ml
    plain yoghurt
  • 30
    ml
    chopped mint leaves
  • 3
    ml
    ground cardamom
  • 1
    stick cinnamon
  • BIRIANI RICE
  • 500
    g
    basmati rice
  • 45
    ml
    sunflower oil or ghee
  • 1
    onion, finely chopped
  • 5
    ml
    ground turmeric
  • 3
    whole cloves
  • salt and black pepper
  • 1
    Litres
    chicken stock
  • dhania or coriander leaves to garnish
 

Method

 
1. Place chicken pieces, yoghurt and first five spices in a bowl and leave to marinade for at least 30 minutes. 2. Heat half the oil in a large frying pan, fry almonds until golden, drain. Fry sultanas a few seconds, drain and set aside. Fry potato halves until brown, drain and reserve. 3. In a large saucepan, heat rest of the oil and fry onion, garlic and ginger until onion is golden. Add both chillies and chilli powder, pepper, turmeric, cumin, salt and tomato. Stirring continuously, fry for 5 to 6 minutes. Add yoghurt, mint, cardamom and cinnamon. Cover and cook over a low heat until tomato is cooked to a pulp. (If the mixture becomes too dry and starts sticking, add a little hot water to pan). 4. Drain chicken pieces and add to spice mixture, cover and continue cooking over a low heat until chicken is tender (35 to 45 minutes). There should be only a very little thick gravy left when the chicken is cooked. If not, cook uncovered to reduce gravy. 5. BIRIANI RICE: Wash rice well and drain in colander for at least 30 minutes. Heat oil and fry onion until golden, add turmeric, cloves, salt and black pepper. Fry stirring, until rice is covered with oil. Pour stock over rice mixture and stir well. 6. Add chicken mixture and potatoes to rice mixture, mix gently together. Bring to boil, cover tightly with lid and turn heat down to very low and steam for 20 minutes. DO NOT lift lid during cooking. 7. TO SERVE: Spoon biriani onto a warm dish, garnish with almonds, sultanas and dhania leaves. Absolutely delicious with a cucumber raita, onion sambal and hot pickles on the side.
 

Read more on: steam  |  poultry
 

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