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Chicken Biryani: Authentic Indian Rice Dish Recipe

Chicken Biryani: Authentic Indian Rice Dish Recipe
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Serving : 3
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Prepare the ingredients before making Chicken Biryani: Authentic Indian Rice Dish in your home. Then, follow these steps below to serve Chicken Biryani: Authentic Indian Rice Dish for your family or friends.

Ingredients: Chicken Biryani: Authentic Indian Rice Dish

  • To flavor the chicken:
  • 500 grams Chicken drumettes (the thick joint of chicken wings)
  • 1 tsp ★Cinnamon
  • 5 ★Whole clove
  • 1 tsp ★Cumin seeds
  • 3 ★Bay leaves
  • 4 ★Whole cardamon pods
  • 7 ★Whole black peppercorns
  • 2 large Onions
  • 3 clove Garlic
  • 2 cm Ginger
  • 1 large Tomato
  • 1 Chili pepper
  • 1 handful Fresh coriander leaves
  • 2 1/2 tsp Garam masala
  • 400 grams Uncooked rice
  • 2 tsp Salt
  • The other ingredients:
  • 25 grams Butter
  • 1 pinch Saffron
  • 50 ml Milk
  • 2 tbsp Cashew nuts
  • 2 tbsp Almonds
  • 2 tbsp Dried fruit
  • 1/2 Onion
  • 2 to 3 tablespoons Oil
  • 1 handful Fresh coriander leaves
  • For the yogurt sauce:
  • 150 grams Yogurt
  • 1 tsp Pepper
  • Chukauni (to serve instead of the yogurt sauce)
  • 1 Chukauni recipe

How to Make Chicken Biryani: Authentic Indian Rice Dish

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Chicken Biryani: Authentic Indian Rice Dish in your home by yourself.

    Step 1
  • Preliminaries: Cook the rice so that it's firm. Add 1 teaspoon each of butter and salt (not listed in the ingredients) and mix in. You can add a bay leaf if you like, too.
  • Step 2
  • Preliminaries: Chop up the 2 large onions, garlic, ginger, tomato, and coriander leaves.
  • Step 3
  • Preliminaries: Wash the chicken drumettes and pad try. Poke several holes in them with a knife, rub in the lemon and salt, and leave for a while.
  • Step 4
  • Preliminaries: Slice 1/2 onion and shallow fry it in oil in a frying pan. When the onion has turned brown, drain it off and reserve on a plate. Dry roast the cashew nuts and almonds in another frying pan.
  • Step 5
  • Preliminaries: Warm the milk up to about body temperature in a microwave. Add the saffron and leave for about 30 minutes.
  • Step 6
  • Put 3 tablespoons of oil in a non-stick frying pan. When it's hot add the ★ spices and stir-fry for 10 seconds.
  • Step 7
  • When the spices are fragrant, add the Step 2 chopped up onion, garlic and ginger, and stir fry until translucent. Be careful not to let it burn.
  • Step 8
  • Add the chopped tomato from Step 2. Optionally add some chopped red chili peppers. Stir fry for 3 minutes.
  • Step 9
  • When the tomato and onions are mixed together well and starting to become sticky, add the chicken and stir fry again, for about 3 minutes or so until browned properly.
  • Step 10
  • When the chicken has been browned, add the finely chopped coriander leaves, garam masala and salt. Keep stir-frying.
  • Step 11
  • Cover with a lid, and steam-cook over low-medium heat for about 15 minutes to cook the chicken through. Mix occasionally.
  • Step 12
  • Add the cooked rice from Step 1 on top of the chicken. Dot the top of the rice with bits of butter as shown.
  • Step 13
  • Pour the milk and saffron from Step 5 evenly over the rice.
  • Step 14
  • Add the lightly roasted cashew nuts and almonds, as well as dried fruits to taste.
  • Step 15
  • Sprinkle the fried onion and more more chopped coriander leaves on top of the rice. Start steam-cooking the chicken and rice.
  • Step 16
  • Cover the pan with a lid that has been wrapped in a moistened absorbent cotton cloth, and steam cook over low heat for about 15 minutes. The moistened cloth is used in order to prevent the steam from escaping.
  • Step 17
  • Done. Open the lid to serve. Distribute the rice and chicken at the table, so that everyone can enjoy the fragrance of the chicken and spices that emanate from it.
  • Step 18
  • Eat while mixing the rice together with the chicken and stir-fried onions on the bottom of the pan. It's even better mixed with a yogurt sauce made by mixing yogurt and black pepper.
  • Step 19
  • Here I made chukauni, which is delicious served on chicken biryani.
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