Indian Chicken Biryani
⏳ Time
40 minutes + 8 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Recipe taken from the magazine 'Culinary Practice'.
Ingredients
- Chicken Drumstick - 31.7 oz
- Basmati rice - 1 cup
- Onion - 1 head
- Grated Ginger Root - 0.2 pieces
- Mild Chili Spice - ½ piece
- Garlic - 3 cloves
- Olive Oil - 1 tablespoon
- Passata Tomato Sauce - 1 tablespoon
- Natural Yogurt - ½ cup
- Meyer Lemon Juice - 1 teaspoon
- Ghee - 1 tablespoon
- Tikka Masala - 1 tablespoon
- Cinnamon - 1 piece
- Salt - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Rinse the chicken drumsticks and pat them dry.
Step 10
Layer the rice on top of the chicken, pour in hot water until it is 1 cm above the rice, and add the cinnamon stick.
Step 11
Bring to a boil and cook for 5 minutes without a lid.
Step 12
Reduce the heat to low, cover the pot with a lid, and cook for another 20 minutes without stirring.
Step 13
Turn off the heat and let it sit covered for 5 minutes.
Step 14
Garnish with cilantro.
Step 2
Prepare the marinade. In a bowl, combine grated ginger root, chopped garlic, and chili pepper, 1 tablespoon of olive oil, tomato paste, salt, and masala seasoning.
Step 3
Add yogurt and lemon juice, and mix well.
Step 4
Place the drumsticks in the marinade and refrigerate overnight.
Step 5
Rinse the basmati rice and soak it in cold water for 20 minutes.
Step 6
Drain the water.
Step 7
Slice the onion into thin half-rings and sauté in a wide pot with ghee.
Step 8
Add the marinated drumsticks along with the marinade to the onions.
Step 9
Simmer for 5–7 minutes, then turn the chicken drumsticks and simmer for another 10 minutes.
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