Description
super easy to cook and delicious chicken biryani
Ingredients
Scale
- 1 kg chicken (cut up)
- 2 small fresh green chilies (finely chopped)
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 2 tbsp white vinegar
- 1/3 cup yogurt
- 2 cups basmati rice
- 2 tbsp ghee (you can use cooking oil instead)
- 2 large onions (sliced)
- 2 cinnamon sticks
- 4 cardamom pods (bruised)
- ¼ cup chicken stock or water
- 1 ½ cups frozen peas (optional)
- 1/3 cup currants (optional)
- 2 large tomatoes (quartered, seeded, sliced)
- 1/2 cup slivered almonds (toasted)
- ¼ cup fresh coriander leaves
Instructions
- Combine chicken, chilies, ground spices, vinegar and yogurt in medium bowl. (Do not add salt here yet if you are using salt). Cover, refrigerate for at least 1 hour; overnight is best.
- Place rice in medium bowl, cover with water. Let stand for 30 minutes. Drain well.
- Heat ghee in a large pan, cook onions, cinnamon sticks and cardamom pods, stirring, until onions are lightly browned.
- Add chicken mixture, chicken stock and salt (if using). Simmer covered, stirring occasionally, about 1 hour or until chicken is tender.
- Stir rice into chicken mixture. Let boil, then simmer, covered, stirring very occasionally (if at all), for 10 minutes or until rice is just tender.
- Discard cinnamon sticks. Stir in peas, currants, and tomatoes, leave covered for another 10 minutes.
- Just before serving, stir in nuts and coriander leaves.