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 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.
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.
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