Description
Marinated chicken slow-cooked to perfection with aromatic spices, layered with fried onions and rice. A feast for the senses, this classic Southeast Asian dish is sure to impress.
Ingredients
Scale
1 tsp ginger paste
2 tsp garlic paste
4 dry red chili
2–3 inches stick of cinnamon
6 green cardamom
1 tsp cumin seeds
½ tsp cloves
½ tsp mace
¼ tsp nutmeg
1 tsp fennel seeds
1 cup yogurt
½ cup ghee or butter
4 medium potato (quartered)
3 tbsps orange or yellow food color
1 cup onion thinly sliced
4 cups basmati rice
6 cups water
½ cup milk
pinch of saffron
Salt to taste
Instructions
- Wash rice, soak in water for 30 minutes, drain and set aside.
- Wash the chicken and dry using a paper towel.
- Dry roast cumin, fennel, cinnamon, cloves, chili, mace, and cardamon, then grind using a mortar and pestle or mini chopper.
- Add yogurt, ground spice, ginger and garlic paste, salt, and meat. Marinate for at least half an hour (I love leaving it overnight).
- Soak sliced onion in ¾ the amount of milk and gently fry in ghee until golden brown.
- Rub potato with food color, then fry until half done.
- Add the saffron to the remaining milk, and set aside.
- In a cooking pot (preferably the one you used to fry onions), layer fried onios, meat, potatoes, followed by the rice. Repeat the layers ensuring that a portion of rice is last and covering the meat.
- Add water and saffron milk mixture.
- Cook on the stove for 1.5 hours, tightly sealed with foil followed by the biryani pot cover.