Créé avec l’IA

Chicken Biryani

Name: Chicken Biryani
Total time: 100 min
Ingredients: 500 grams chicken thighs; 2 cups jasmine rice; 1 cup coconut milk; 2 tablespoons ghee; 1 large tomato; 2 cloves garlic; 1 tablespoon ginger paste; 1 teaspoon mustard seeds; 1 teaspoon curry powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon saffron threads; 4 cups chicken broth; Salt to taste; Fresh mint for garnish

100 min 600 kcal par portion Moyen

Ouvrir dans l’appTélécharger le PDF

Connectez-vous pour noter, aimer et commenter.

Ingrédients

4 Portions

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.

Vous aimerez peut-être aussi