Indian pilaf Biryani with chicken
Incredibly delicious, full of flavors of faraway India spicy Biryani with chicken
Ingredients
| water 500-700 ml |
| basmati rice 250 g |
| chicken thigh flesh 0.5 kg |
| onions 120 g |
| classic yogurt 80 g |
| ghee oil 80 g |
| garlic 3 cloves |
| lemon juice 25 ml |
| grated ginger root 1/2 tsp. |
| turmeric 1 tsp. |
| zira 1/2 tsp. |
| cloves (ground) pinch |
| cardamom (ground) pinch |
| dried mint 1/3 tsp. |
| bay leaf 3 pcs |
| cinnamon 2 sticks |
| cardamom 4 sprockets |
| TO TASTE: |
| salt |
| black pepper |
| ground chili pepper |
Instructions
Step 1
Slice the meat, pour the yogurt over it, add the chopped garlic, ginger, lemon juice, chili pepper, zira, cloves, cardamom, black pepper, mint and turmeric. Mix well, cover with clingfilm and leave at room temperature for 1 hour.
Step 2
Melt the butter in a saucepan, put in the bay leaf, cinnamon sticks and cardiac stars. Heat for 2 minutes and transfer to a plate.
Step 3
Meanwhile, in the oil, fry the chopped onion until browned. Add the chicken along with the marinade and fry, stirring, for 2-3 minutes. Then pour in boiling water so that it completely covers the meat, salt and bring to a boil.
Step 4
Rinse the rice until clear, then dry it on a dry pan. Add oil and fry the rice until translucent, then put it in the pot with the meat - it should sink completely in the water.
Step 5
Cook the pilaf at minimum temperature for 25-30 minutes. Then remove from the stove and let it infuse for 20 minutes. Bon appetit!
