Chicken Biryani

Chicken Biryani (Rice with Hindu Chicken)

Authentic Indian biryani chicken. It is a dish made from basmati rice, seasoned chicken, and delicious spices, all topped with a yogurt sauce.

Author: Irene Arcas

Cuisines:  Indian

Recipe Type:  Rice

Servings:  6

Preparation time:

Cook Time:  1 h 20 m

Total Time:  1 h 20 m

Ingredients

• 1 kg of chicken breast or mashed boned cutlets cut into squares
• 500 g of basmati rice
• 1 kg sliced onion
•  250 g diced tomatoes
• 250 g Greek yogurt
• 300 g of sunflower oil
• 50 g butter or ghee
• Four cardamom pods
• 2 cinnamon sticks
• 3 cloves
• 2 green chiles cut in half * (optional because they bite a lot)
• A handful of chopped fresh cilantro (we reserved a little to decorate)
• A handful of chopped fresh mint (we reserved a little to decorate)
• ½ teaspoon chili powder
•  ½ teaspoon coriander powder
•  ½ teaspoon of Garam Masala
• Salt (to taste)

For the ginger paste and garlic:

• 50 g of water
• A slice of about 3 cm of ginger root
• 2 cloves garlic

For the yogurt sauce:

• 2 Greek yogurts
• A handful of chopped fresh cilantro
• A handful of chopped fresh mint
• A few slices of scallion
• A few bits of tomato
• Salt
• Pepper
•  ½ cup ginger paste and garlic

Preparation

Preparation of rice:

1.    We kept the rice in a bowl, and we wash it with water while we mix it with the hands. Drain and rinse again, 3-4 times. Book drained.

Preparation of ginger paste and garlic:

1.    In the glass, we introduce the water, the ginger and the two teeth of garlic and we crush progressive speed 5-7-10 during 20 seconds. We lower the remains of cover and walls and repeat the operation. We remove and reserve.

Preparation of the chicken:

1.    Without washing the glass, we put in the glass the butter, and we programmed 3 minutes, temperature aroma, speed spoon.

2.    We add cinnamon, cloves, and cardamom pods. Infuse the oil for 1 minute. (Without programming time or temperature).

3.    Add the sliced onions. We programmed 15 minutes, aroma temperature, spoon speed, left turn.

4.    Add the green peppers to the onions and continue cooking 30 seconds, temperature aroma, spoon speed, left turn

5.    We added a handful of cilantro and one of mint, and the ginger paste and garlic that we had reserved. We programmed 1 minute, aroma temperature, spoon speed, left turn

6.    Add the spices: ground turmeric, coriander powder, and red chili powder.

7.    We cook 10 minutes aroma temperature, spoon speed, turn left.

8.    Add chopped tomatoes and set 3 minutes, aroma temperature, spoon speed, turn left.

9.    Add the chicken pieces and the garam masala and mix with the help of the spatula. Add salt to taste and program 10 minutes, temperature aroma, spoon speed, left turn

10.    We incorporated the Greek yogurt, and we programmed 20 minutes, aroma temperature, spoon speed, turn left.

11.    When the time is over, we collect in a cup about six tablespoons of the liquid that remains on the surface of the sauce, which we will use later.

12.    Remove the chicken to an elongated pot and let the fire cook to a minimum.

Cooking Rice:

1.    Rinse the glass, place the basket and pour 1.5 liters of water with salt in the glass and program 10 minutes, temperature aroma, speed 1.

2.    We put the rice by the mouthpiece so that it falls to the basket and we program 11 minutes, temperature aroma, speed 2. We remove from time to time with the help of the spatula.

3.    We drained the rice with the help of the basket, and we put it carefully over the chicken that we had to the fire (without mixing them!).

4.    We carefully poured  the pot we had reserved, a little coriander & There was an outfit that we were preserved to decorate

Preparation of the yogurt sauce (raita):

1.    We mix all the ingredients.

Notes

See for green pepper because they are very fun.

Serve the rice with the chicken and a dash of yogurt sauce.