Made with AI
Chicken Biryani
Ingredients
- chicken thighs500 grams
- jasmine rice2 cups
- coconut milk1 cup
- ghee2 tablespoons
- large tomato1 unit
- garlic2 cloves
- ginger paste1 tablespoon
- mustard seeds1 teaspoon
- curry powder1 teaspoon
- garam masala1 teaspoon
- turmeric powder0,5 teaspoon
- cayenne pepper0,5 teaspoon
- saffron threads0,5 teaspoon
- chicken broth4 cups
- saltto taste
- fresh mintfor garnish
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Heat the ghee in a large pot over medium heat. Add the mustard seeds and let them splutter.
- 3
Add the garlic and ginger paste, sauté for a minute until fragrant.
- 4
Add the chopped tomato and cook until it softens.
- 5
Stir in the curry powder, garam masala, turmeric powder, and cayenne pepper. Cook for another minute.
- 6
Add the chicken thighs to the pot and cook until they are browned on all sides.
- 7
Pour in the coconut milk and chicken broth, and bring to a simmer.
- 8
Add the drained rice and saffron threads to the pot. Stir well to combine.
- 9
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 10
Remove from heat and let it sit, covered, for 10 minutes.
- 11
Fluff the rice with a fork, season with salt to taste, and garnish with fresh mint before serving.
