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Biryani

About the recipe

Enjoy the rich flavors and fragrant spices of this authentic biryani – an Indian feast in one dish

Servings:

4 persons

Region:

Asia

Kitchen:

Indian

Working hours:

45 min

Total preparation:

2.5 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 8 pieces of chicken (thigh meat, drumsticks, whatever chicken you have)
  • 4 tbsp yogurt
  • 5 cm ginger
  • 4 cloves of garlic
  • 2 cloves
  • 1 piece of cinnamon stick (2 to 3 cm)
  • 4 cardamom pods (the seeds)
  • 1 tsp chili flakes
  • 1 bunch of coriander
  • 1 tbsp lemon juice
  • 200 gr basmati rice
  • 3 onions
  • 100 ml milk
  • half tsp saffron threads
  • some oil

Optional

  • Fresh coriander
  • Nuts
  • Raisins

Prep-work

If you have any chicken fillet or chicken thigh meat, cut it into pieces of your choice.

Crush the cardamom pods.

Peel and grate the ginger.

Squeeze the garlic cloves with the press into the grated ginger.

Mix the cinnamon stick, cloves, crushed cardamom pod, chili flakes, lemon juice, yogurt, a handful of coriander and some salt through the ginger/garlic mixture.

Now marinate the chicken in the yoghurt mixture.

Let this marinate for at least an hour. Stir occasionally.

Preparation

While the chicken is marinating you can continue.

Cut the onions into half rings and fry them over a low heat in some oil until golden brown.

Boil the rice until 3 quarters done. On the package: 8 min cooking = for this recipe 6 min.

the rice will continue to cook in the oven, otherwise it would become a kind of mush.

Heat the milk and add the saffron threads and wait until the milk turns yellow.

Preheat the oven to 180 degrees.

Once the chicken has been in the marinade for at least an hour:

Bake the chicken for about 10 minutes until nicely browned. Do not throw away the remaining marinade

Place the chicken in the baking dish.

Add the marinade.

Divide half of the fried onions through it.

Divide the rice over it and press firmly.

Pour the milk with saffron over the rice.

Cover the baking dish well (aluminum foil or lid)

Place the baking dish in the preheated oven.

Bake the biryani for 50 minutes until done.

Serve with the remainder of the fried onions, and possibly with some nuts, raisins and/or fresh coriander.

KPK

​

4 mei 2019

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