Créé avec l’IA
Hyderabadi Kacchi Chicken Dum Biryani
105 min 534 kcal par portion Avancé
Ingrédients
4 Portions
- Boneless skinless chicken breast500 g
- Dry basmati rice240 g
- Low fat plain yogurt200 g
- Sliced onions150 g
- Vegetable oil20 g
- Cashews20 g
- Raisins20 g
- Hyderabadi biryani spice blend22 g
- Ginger garlic paste25 g
- Lemon juice30 ml
- Low fat milk40 ml
- Saffron0,2 g
- Water1000 ml
Instructions
- 1
Rinse the basmati rice gently under cold water until the water runs mostly clear, then soak it in fresh water for 25–30 minutes.
- 2
Cut the chicken breast into medium biryani-size pieces. In a large bowl, mix the chicken with low fat yogurt, Hyderabadi biryani spice blend, ginger garlic paste, and lemon juice. Coat well and marinate for at least 45 minutes, or up to 4 hours in the refrigerator.
- 3
Warm the low fat milk slightly and soak the saffron in it. Set aside so the color and aroma infuse into the milk.
- 4
Heat the vegetable oil in a heavy-bottomed pot. Add the sliced onions and cook over medium heat, stirring often, until golden brown and lightly crisp. Remove most of the onions and keep them aside for layering.
- 5
In the same pot, lightly toast the cashews until golden, then add the raisins for a few seconds until they puff slightly. Remove and set aside with the fried onions.
- 6
Bring the water to a boil in a separate pot. Drain the soaked rice and add it to the boiling water. Cook until the rice is about 70% done; the grains should break with a firm center. Drain immediately.
- 7
In a heavy dum pot, spread the marinated raw chicken evenly across the bottom. This is the kacchi layer.
