Chicken Biryani
Source and licence
"Chicken Biryani" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Biryani, revision 4517373), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Biryani&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517373
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups rice (preferably Basmati)
- 500 g (1 lb) chicken
- 6 tablespoons oil
- 300 ml (10 oz) yoghurt
- 3 cloves of garlic, crushed and chopped
- 1.5 cm ginger, peeled and sliced
- 5 large onions, chopped
- ½ cup tomatoes, puréed
- 2 chiles, chopped
- 1 teaspoon turmeric powder
- 5–6 strands saffron
- 8 cloves
- 10 cm (4 inches) cinnamon stick
- 5 black pepper corns
- 8 cardamom pods
- 1 teaspoon cumin
- Salt to taste
Method
- 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.