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- Indian chicken biryani
Indian chicken biryani
Nutrition facts per serving:
- Energy in kcal about 474
- Fat about 15g
- Carbohydrates about 40g
- Protein about 42g
This is needed
This is needed
for 4 people
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To marinate the chicken
- 2 cm ginger
- 150 g plain greek yoghurt
- 3 garlic clove
- 1 tsp salt
- 1 tsp sweet paprika
- 600 g Skinless chicken steaks
Onions
- 4 onions
- oil for frying
To precook the rice
- salted water, boiling
- 300 g basmati rice
- 1 dl milk
- some saffron threads
Biryani
- 2 onions
- 2 tbsp oil
- 2 bay leaf
- 4 cloves
- 4 cardamom pod
- 1 cinnamon stick
- 1 tsp cumin
- 3 tbsp tomato puree
- 2 tsp Indian curry
- 0.5 tsp chilli powder
- 0.5 tsp salt
- 2 tbsp peppermint
And that's how it's done
And that's how it's done
To marinate the chicken
Peel and finely grate the ginger and garlic. Mix both with the yoghurt, paprika and salt in a bowl. Add the chicken, cover and marinate in the fridge for at least 4 hrs. or overnight.
Onions
Peel and thinly slice the onions. Heat the oil in a cooking pot. Fry the onions in batches for approx. 5 mins. until crispy, drain on kitchen paper.
To precook the rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Simmer the rice in boiling salted water for approx. 10 mins., drain and separate with a fork. Combine the milk and saffron threads, set aside.
Biryani
Peel and roughly chop the onions. Heat the butter in the same pot. Sauté the bay leaf, cloves, cardamom, cinnamon and cumin. Add the onions and sauté for approx. 10 mins. until golden brown.
Add the tomato puree, curry and chilli powder, cook for approx. 2 mins. Add the chicken, cover and cook over a medium heat for approx. 20 mins. Remove the lid, remove the pan from the heat.
Finely chop the mint. Spread half of the rice, onions, mint and salt on top of the chicken. Pour over half of the reserved saffron milk. Add the remainder of the rice, onions, mint and salt, pour the remainder of the saffron milk over the top. Cover the biryani and simmer over a low heat for approx. 10 mins., turn off the heat and leave to infuse for approx. 10 mins.
