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PrintCHICKEN BIRYANI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190oC/375°F/ Gas 5. Wash the rice well and leave to soak in water for 30 minutes.
- Remove the seeds from half the cardamom pods and grind them finely, using a pestle and mortar and set aside .
- Bring a pan of water to the boil. Drain the rice and add it with the salt, whole cardamom pods, cloves and cinnamon stick.
- Boil for 2 minutes, then drain, leaving the whole spices in the rice. Keep the rice hot in a covered pan.
- Heat the oil in a large pan and fry the onions for 5 minutes, until softened .
- Add the chicken and the ground spices, with ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir-fry for about 5 minutes.
- Transfer the chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle on the fresh Coriander spoon the yogurt evenly on top and cover with the drained rice.
- Drizzle the saffron milk over rice and pour over the water Cover and then bake in the oven for 1 hour.
- Transfer to a serving platter . Garnish with the toasted flaked almonds and coriander sprigs and serve immediately.
INGREDIENTS
- 300 grams basmati rice
- 9 whole green cardamom pods
- ½ teaspoon salt
- 2 whole cloves
- 2 in piece cinnamon stick
- 3 tablespoon IDHAYAM sesame oil
- 3 onions, sliced
- 4 chicken breast fillets, each about 200 grams skinned and cubed
- ¼ teaspoon ground cloves
- ¼ teaspoon hot chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 4 garlic cloves, chopped
- 1 teaspoon finely chopped fresh root ginger
- Juice of 1 lemon
- 4 tomatoes, sliced
- 2 tablespoon chopped fresh coriander (cilantro)
- 200 ml natural (plain) yogurt, plus extra to serve
- 4-5 saffron threads, soaked in 15 ml warm milk
- 150 ml water
- Toasted flaked (sliced) almonds and fresh coriander (cilantro) sprigs, to garnish
9 comments for “Chicken Biryani”
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