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Authentic Chicken Biryani
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Authentic Chicken Biryani

1 godz. 50 minPorcje: 6Nutri-Score C€€
od @thegoldenbalance24 importyugotowano 0 razy
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Składniki

6 osób
  • cinnamon stick (for the biryani masala)Przyprawy2 kawałki
  • bay leaf (for the biryani masala)Przyprawy3 kawałki
  • coriander seedPrzyprawy20 g
  • clovesPrzyprawy8 kawałki
  • black peppercornsPrzyprawy15 g
  • fennel seedPrzyprawy15 g
  • black cardamomPrzyprawy3 kawałki
  • green cardamomPrzyprawy6 kawałki
  • star anisePrzyprawy3 kawałki
  • onion (thinly and evenly sliced)Warzywa i owoce3 kawałki
  • neutral oil (for frying the onions)Spiżarnia500 ml
  • ginger (peeled and mashed into a paste)Warzywa i owoce40 g
  • garlic (peeled and mashed into a paste with the ginger)Warzywa i owoce40 g
  • chicken drumsticks (skin on)Mięso8 kawałki
  • full fat yogurtNabiał250 g
  • Kashmiri chili powderPrzyprawy15 g
  • turmericPrzyprawy5 g
  • green chiliWarzywa i owoce2 kawałki
  • lemon juice (freshly squeezed)Warzywa i owoce20 ml
  • saltPrzyprawy20 g
  • basmati rice (washed until the water runs clear, soaked 15 to 30 minutes)Produkty zbożowe600 g
  • gheeNabiał80 g
  • cilantro (chopped)Warzywa i owoce40 g
  • mint (chopped)Warzywa i owoce40 g
  • saffron (bloomed in warm water)Przyprawy500 miligramy

na porcję

Wartości odżywcze

685kcal

Węglowodany
83 g
Białko
32 g
Tłuszcz
25 g
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Przybory

  • Patelnia
  • spice grinder
  • Garnek
  • Rondel
  • Miska
  • Durszlak
  • Łyżka cedzakowa
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Make the biryani masala

    • Combine the cinnamon stick, bay leaf, coriander seed, cloves, black peppercorns, fennel seed, black and green cardamom and star anise in a pan.
    • Toast over medium low heat until the spices become fragrant.
    • Transfer to a spice grinder and blitz into a fine powder.
    Krok 1

  2. Fry the crispy onions

    • Slice the onions into very equal, thin slices.
    • Place the onions in a cold pan, submerge them in the neutral oil, then turn on the heat.
    • Fry until golden and crispy, then drain.
    Krok 2

  3. Make the ginger garlic paste

    • Peel the ginger with a spoon.
    • Add the peeled garlic cloves to the ginger and mash into a paste consistency.
    Krok 3

  4. Marinate the chicken

    • In a bowl, combine the chicken drumsticks, full fat yogurt, ginger garlic paste, biryani masala, Kashmiri chili powder, turmeric, green chili and lemon juice.
    • Season well with salt and mix until fully coated.
    Krok 4

  5. Parboil the rice

    • Wash the basmati rice thoroughly until the water runs clear, then soak it.
    • Bring water to a boil with star anise, clove, cardamom, cinnamon stick and bay leaf, then salt generously and add biryani masala.
    • Add the drained rice and boil until about 60% cooked, then drain and spread out on a rack to cool.
    Krok 5

  6. Layer the biryani

    • Heat a heap of ghee in the pot and gently lay in the marinated chicken.
    • Add half the cilantro and mint, a handful of crispy onions, then half the basmati rice.
    • Top with more cilantro, mint, crispy onions, dollops of ghee, biryani masala and a pinch of salt.
    • Add the final layer of rice, mint, cilantro, crispy onions, ghee, salt and biryani masala, then finish with saffron water.
    Krok 6

  7. Cook on dum

    • Seal the pot tightly with aluminum foil and cover with the lid.
    • Cook on low heat, then kill the heat and let it rest before opening.
    Krok 7
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