Creado con IA
Hyderabadi Chicken Biryani
90 min 710 kcal por ración Avanzada
Ingredientes
4 Raciones
- chicken500 g
- basmati rice300 g
- yogurt200 g
- onions100 g
- ghee50 g
- ginger garlic paste10 g
- biryani masala5 g
- green chilies5 g
- mint leaves5 g
- coriander leaves5 g
- saffron5 g
- lemon juice5 g
Preparación
- 1
Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
- 2
In a large bowl, marinate the chicken with yogurt, ginger garlic paste, biryani masala, green chilies, mint leaves, coriander leaves, and lemon juice. Let it marinate for at least 1 hour.
- 3
Heat ghee in a large pot. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
- 4
Add the marinated chicken to the pot with the remaining onions. Cook on medium heat until the chicken is half cooked.
- 5
In a separate pot, bring water to a boil. Add the soaked rice and cook until it's 70% cooked. Drain the rice.
- 6
Layer the partially cooked rice over the chicken in the pot. Sprinkle saffron soaked in warm milk over the rice.
- 7
Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.
- 8
Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions.
