Chicken Biryani
Layered spiced rice with chicken, herbs, and aromatic seasonings.
Ingredients
- Boneless chicken thigh700 g
- Basmati rice400 g
- Plain yogurt200 g
- Onion2 pcs
- Saffron0.3 g
- Warm milk3 tbsp
- Ghee3 tbsp
- Garlic4 cloves
- Grated ginger2 tsp
- Biryani masala2 tbsp
- Cilantro20 g
- Salt1 to taste
- Lemon1 pcs
- Lime1 pcs
- Fresh ginger1 tsp
Instructions
Make the marinade from yogurt, biryani masala, lemon, salt, garlic, and ginger. Marinate the chicken for 1 hour.
Rinse the rice and cook it until about 70% done, then drain.
Fry the onions until golden and caramelized, then set aside.
In the same fat, fry the marinated chicken for 8-10 minutes.
Layer the dish with chicken, rice, fried onion, saffron milk, and cilantro.
Bake covered with a lid or foil at 150°C for 30 minutes. Serve with raita and lime.
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