Chicken Biryani
Biryani is considered to be a famous festive dish in India. It has been carried on and altered in different ways in many Middle Eastern countries. Biryani is a dish that combines rice, meat or chicken, and sometimes veggies, and aromatic spices. It is very flavourful and the degree of spiciness can be changed when using your own spice mix (Masala).
This recipe was shared to me by a friend long time ago, but I modified it according to our taste.
Ingredients
Rice – 2 cups
Chicken – 1 lb (10 drumsticks)
Yogurt – 1/2 cup
Medium onions- 2 (cut into thin slices)
Plum tomatoes – 4 (cut into cubes)
Cilantro – handful
Mint- handful
Anaheim peppers – 1
dried peaches - 6
1 Lime
ginger/garlic paste- 2 tsp
Cinnamon sticks – 1
Cardamom – 6
whole cloves – 6
Cumin – 1 tsp
Bay leaf – 2
1 tsp saffron mixed in 2 tablespoons of warm milk
½ cup oil
MASALA: 1/2 tsp cumin powder, 1 tsp coriander powder, 1 tsp salt, 1/2 tsp turmeric, 1/4 tsp chilli powder, 1/2 tsp garam masala.
Steps
Heat oil in a pot, and fry onions until golden. remove HALF OF IT from heat and set aside
Add cinnamon 1, cardamom 3, cloves 4
Fry ginger/garlic paste
Add chicken and fry on high heat until it turns white
Add tomatoes, MASALA, and 1/2 lime. Mix well ! ** taste of salt should be a little salty
Cook half covered on medium heat until chicken is fully cooked then turn stove off
Beat yogurt in ¼ cup water and add to chicken
Add fried onions, cilantro, and mint, (save some for top of rice)..DO NOT MIX
** To cook Rice:
Boil 3 Quarts of waterAdd remaining bay leaf, cardamom, cloves, and salt (water should be salty). Add rice, cook until it is half done. Drain rice (remove whole spices)
Add rice to top of chicken, add remaining cilantro, mint, onions, saffron w milk , lime, 1 tsp butter (optional)
Wrap pot with foil but leave an opening for steam
Cook on medium/low heat until steam comes out and rice is cooked for about 10 minutes
NUTRITION INFORMATION
24 g carbs
28 g proteins
39 g fat
554 calories per serving.
* Recipe yields 4 servings