Thursday, February 2, 2017

Chicken Biryani


Boil lots of water in a pot and cook your rice (I use saffron yellow rice) until almost done 20-25 minutes (it will finish cooking later). Season your rice while it's cooking with cumin, aniseed, bay leaves, pepper, and turmeric powder; strain water and set aside. Season your chicken with turmeric powder, salt, pepper, chili powder, coriander powder, curry powder, ginger/garlic paste, ilachi, ground cinnamon, aniseed, yogurt, mint leaves, coriander leaves, and tandoori paste. Mix well, cover and set in the fridge to marinate for 30 minutes. Heat a large pot on medium high heat and add some oil. Cook your chicken for about 10-12 minutes with a lid on occasionally turning. Arrange your chicken to a fairly level layer at the bottom of the pot then cover with coriander and mint leaves. Add a layer of your rice and kind of flatten your rice so it's pretty level and it kind of seals in your chicken for steaming. Sprinkle some ghee on your rice, cover your pot with a lid, turn your heat down low and cook for about 20 minutes. Plate and enjoy!

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