Biryani Chicken Rice

Biryani chicken rice

Here is the recipe for rice biryani with chicken, an Indo-Pakistani dish. It is frequently found in Indian restaurants. It is a recipe based on basmati rice with many Indian spices and embellished with pieces of chicken. Easy recipe to cook at home.

Ingredients of the recipe:

FOR CHICKEN:

•    1kg350 bone-free and skinless chicken

•    4 tbsp vegetable oil

•    Four small potatoes

•    2 onions

•    Two cloves garlic

•    A small piece of ginger

•    1/2 tsp red chili powder

•    1/2 tsp black pepper

•    1/2 tsp turmeric powder

•    One tsp cumin powder

•    One tsp salt

•    2 tomatoes

•    2 tbsp plain yogurt

•    Some fresh mint leaves

•    1/2 tsp green cardamom

•    One cinnamon stick

FOR BIRYANI RICE:

•    500g of basmati rice

•    2 and 1/2 tbsp vegetable oil

•    One large onion

•    One pinch of saffron powder

•    Five green cardamom pods

•    3 cloves

•    One cinnamon stick

•    1/2 tsp ginger powder

•    4 cups chicken broth

•    1 and 1/2 tsp salt

Preparation of the dish:

FOR CHICKEN:

Cut the chicken into pieces. Peel the potatoes and cut in 2. Prevent onion half cup fry garlic and ginger. Cut peel and tomato.

In a frying pan, heat 2 tbsp of oil and fry the frying potatoes until golden. Drain and reserve the potatoes.

Add the remaining 2 tbsp oil and fry the onion, garlic, and ginger until the onion is golden.

Add pepper, pepper, turmeric, cumin, salt, and tomatoes. Fries were constantly growing for 5 min.

Alim and cinnamon stick. Cooking on the cover and low heat, forming occasionally until tomatoes are well cooked. The mixture becomes very dry and adds a little hot water when the stick starts.

If the mixture is thick and smooth, add chicken mixture and mix well with spices mixture. The poultry is soft, up to 35mn, until the cooker is cooked with low heat and few pounds for a few minutes to reduce the sauce.

FOR BIRYANI RICE:

Cut the diced onion. Wash the rice and drain in a strainer for at least 30 minutes.

In a frying pan, heat the oil and fry the onions until they are browned. Add saffron, cardamom, cloves, cinnamon, ginger, and rice. Stir constantly until rice is well covered with spices.

In a saucepan, heat chicken broth and salt. When the mixture is hot pour it over the rice and mix well. Add chicken mixture and potatoes. Mix gently and bring to a boil. Cover, set on very gentle heat and leave for 20 minutes without lifting the lid or mixing.