Creado con IA
Chicken Biryani
60 min Avanzada
Ingredientes
4 Raciones
- Basmati rice2 cups
- Chicken thighs1 kg
- Yogurt1 cup
- Onions2 large
- Tomatoes2 large
- Ginger2 inch piece
- Garlic6 cloves
- Cilantro1/2 cup
- Mint leaves1/2 cup
- Garam masala2 teaspoons
- Turmeric1/2 teaspoon
- Chili powder1 teaspoon
- Cumin seeds1 teaspoon
- Bay leaves2 leaves
- Cinnamon stick1 stick
- Cardamom pods4 pods
- Cloves4 cloves
- Saffron1/4 teaspoon
- Milk2 tablespoons
- Saltto taste
- Cooking oil1/4 cup
Preparación
- 1
Rinse the Basmati rice until the water runs clear, then soak it in water for at least 30 minutes.
- 2
Marinate the chicken thighs with yogurt, half of the garam masala, turmeric, chili powder, and salt. Let it sit for at least 30 minutes.
- 3
Thinly slice the onions and fry them in cooking oil until they are golden brown. Remove half of the onions for garnishing later.
- 4
To the remaining onions in the pan, add the ginger and garlic paste, cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Fry for a few minutes until aromatic.
- 5
Add the marinated chicken to the pan and cook until the chicken is browned and the masala is well cooked.
- 6
Chop the tomatoes, cilantro, and mint leaves and add them to the chicken. Cook until the tomatoes are soft and the oil separates from the masala.
- 7
In a separate pot, bring water to a boil, add the soaked and drained rice, and cook until it's 70% done. Drain the rice and set aside.
- 8
Warm the milk and dissolve the saffron in it to make saffron milk.
