CHICKEN AND APRICOT BIRYANI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil 2 litres of water with a little salt and 1 teaspoon oil. Add the rice and cook for about 5 minutes till the rice is half done. Drain the rice and transfer it to a wide dish. Set aside.
- Cut each apricot into 6 pieces. Break and remove the kernel from the stone. Soak the kernels in warm water for a few minutes, peel the skin, and set aside.
- Make the apricot puree: Heat the ghee. Add half of the apricots and fry for a few seconds. Set it aside.
- In a large heavy base pan, heat the oil and fry the onions till golden brown. Remove and allow to cool.
- Add in the balance apricots and 1 cup of chicken stock. Put it all in a blender and churn to make puree. Set it aside.
- Reheat 50 ml of oil in the pan. Add the chopped ginger and green chillies and after a few seconds add the chicken. Stir and fry the chicken until turns brown.
- Add salt and pepper and fry for about a minute. Then add the onion and apricot puree and fry for another 2 - 3 minutes.
- Add a little water and cook on medium slow fire, covered, for about 10 - 15 minutes or until the chicken is tender. When done, the chicken make sure to have around one cup gravy.
- Place the par-boiled rice over the chicken. Pour the balance chicken stock over it and spread the fried apricot, with ghee over the rice.
- Dot the rice with cream and cover and cook for 2 minutes on medium-high flame and simmer to low flame and cook for about 10 minutes or until the dish is steaming hot and rice done.
- Serve hot garnished with apricot kernels.
INGREDIENTS
- 500 grams boneless chicken, cut into medium pieces, washed and drained
- 400 grams long grain rice, rinsed, soaked and drained
- 150 ml Cooking oil
- 10 - 12 apricots, soaked in water for ½ an hour and cut into 6 pieces
- 250 grams onions, finely sliced
- 350 ml chicken stock
- 2 tablespoon ginger, finely chopped
- 3 tablespoon thick cream
- 1 tablespoon ghee
- 6 green chillies, chopped
- 2 teaspoon pepper powder
- Salt, to taste
4 comments for “Chicken and Apricot Biryani”
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