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Tasty and easy to make chicken biryani recipe

Ingredients

3 cups rice of your choice

3 cloves

10 peppercorns

6 pods cardamom, seeds removed

Half teaspoon ground turmeric

salt

1 teaspoon whole coriander seeds

1 tablespoon tomato paste

1/4 teaspoon saffron, crumbled

vegetable oil

4 bay leaves

1 kg boneless skinless chicken thighs, cut into small pieces

6 onions, thinly sliced

ginger, peeled and minced 2 tablespoons

4 cloves garlic, minced

2 chilis, sliced

Half cup plain yogurt

2 teaspoons whole cumin seeds

One cinnamon stick or one tsp if it powdered cinnamon

Directions

Preheat oven to 350 degrees. Place the rice in a medium bowl. Cover with cold water and scrub the rice to loosen the starch. pour Repeat until the liquid is almost clear. Cover with water and leave for 30 minutes. Remove the water bring 3 liters of water. Add 1 tablespoon salt and rice. Bring to a boil. Cook for 4 minutes. pour In a small skillet over medium heat, toast the cloves, black pepper, cardamom, cumin, and coriander until fragrant, about 2 minutes. After it has cooled for a while, it is ground in a spice grinder. Stir in the soy sauce. Soak saffron in milk. In this case, 2 tablespoons are fried pans. Work with two lots, put salt in the sauce and cook for 5 minutes until browned on one side. Remove from plate. Reduce heat to medium. Add 2 tbsp cooking oil and onion. Season with salt. Bake until soft and golden, about 10 minutes. Remove from heat. Take 1 cup of onion and the rest is cut.

Add 2 tablespoons of minced onions, medium heat. Add ginger, garlic, hot peppers, ground fried herbs, tomato paste and 1 teaspoon of salt. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add yogurt, turmeric, cinnamon sticks, bay leaves, and 1/2 cup water. Bring to a boil. Add chicken and bring to a boil, reduce heat to low, cover and simmer for 10-15 minutes until chicken is fully cooked.

In a small saucepan, heat an inch of oil on medium high until a portion of the onion is browned in oil. Fry the reserved onion until crisp and golden, working in small batches, for 1-2 minutes. Drain on kitchen paper. When the chicken has cooked for 15 minutes, remove it from the sauce. Bring the sauce to a boil and cook, uncovered, until slightly reduced, about 3 minutes. Add remaining chicken stock. Take half of the sauce. Return half the chicken to the pan and half the rice. Drizzle with 1/3 of the fried onions, half of the saffron milk, reserved sauce and remaining chicken. Add 1/3 of the remaining rice and onion.

Content created and supplied by: princessvee (via Opera News )

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