Ingredients
ServingsOriginal: Serves 2
- rice, preferably Basmati2 cup
- chicken, 1 lb500 g
- oil6 tbsp
- yoghurt, 10 oz300 ml
- garlic, crushed and chopped3 clove
- ginger, peeled and sliced1.5 cm
- onions, large, chopped5
- tomatoes, puréed1/2 cup
- chiles, chopped2
- turmeric powder1 tsp
- saffron5–6 strand
- cloves8
- cinnamon stick, 4 inches10 cm
- black pepper corns5
- cardamom pods8 pod
- cumin1 tsp
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cook soaked and washed rice.
Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.
Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.
Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.
Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.
Serve the biryani with yoghurt on the side.
