**Chicken Biryani Recipe**
#Chicken marinade:
600g chicken slices
½ cup greek yoghurt
½ tbsp vegetable oil (or other plain oil)
6 cloves of garlic, minced
2 tsp finely grated fresh ginger
⅛ tsp ground turmeric
¼ tsp cinnamon
½ tsp cayenne (adjust spiciness to taste)
½ tsp cardamom
½ tsp garam marsala
2 tbsp coriander
1 tbsp cumin
1 tbsp paprika
#Crispy onions & nuts:
2 medium onions, sliced
Cashew nuts
#Garnish:
Crispy onions and nuts (above)
Chopped fresh coriander/mint leaves
#Rice:
Wash rice and drain the water, keep it aside for few minutes
#Chicken preparation:
2 tbsp vegetable oil
1 big onion, chopped
1 tsp garam masala
1 tsp biryani masala
2 tomatoes, peeled and sliced
1 handful of fresh mint leaves
#Cooking:
1. In a hot oil, add garam masala and chopped onions. Fry until the onions turn brown
2. Add a teaspoon of biryani masala (If not available, add coriander powder and cumin powder as an alternative)
3. Add tomatoes and season with salt
Note: Ratio of onion to tomato is 1:2
5. Stir and cook continuously until oil oozes out
6. Add fresh mint leaves (Dry mint can be used in absence of fresh mint)
7. Add the marinated chicken and mix it well. Let it cook for few minutes until the chicken is almost cooked
8. In a rice cooker, combine the chicken and rice. Add water as required depending on the amount of rice you want to cook
9. Once cooked, add the fried onion and cashew toppings and cover for a few minutes to infuse the aroma
10. Serve and enjoy! 😊
Serving recommendation:
– You can boil some eggs and add them to the biryani when serving
– If you have mint chutney or raita you can use those as sides for the biryani
Extra Tips:
– Add salt to the rice when you combine it with the chicken mixture.
– Use unripe tomatoes…it’ll add tanginess to the food 😊
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