chickenbiryani
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| Both sides previous revision Previous revision Next revision | Previous revision | ||
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chickenbiryani [2025/11/17 12:56] tony |
chickenbiryani [2025/11/27 15:25] (current) tony [Method] |
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * 150g of greek yougurst (or if going Ollie friendly, use some a few glugs of olive oil instead) | + | * 150g of greek yougurst (or if going Ollie friendly, use a few glugs of olive oil instead) |
| * ½ tsp turmeric | * ½ tsp turmeric | ||
| * ½ tsp chilli powder | * ½ tsp chilli powder | ||
| Line 34: | Line 34: | ||
| - Cut the chicken into bite sized (~3cm) cubes | - Cut the chicken into bite sized (~3cm) cubes | ||
| - Mix the chicken into the marinade | - Mix the chicken into the marinade | ||
| - | - Cover and leave in the fridge for anywhere from 30 minutes to 24 hours. | + | - Cover and leave in the fridge for anywhere from 30 minutes to 24 hours. |
| - | - | + | - 24 hours (or so) later.. |
| + | - Put the rice into a large bowl, and rinse repeatedly in cold water until water runs clear. | ||
| + | - Cook rice partially (about 75% of the time recommended). | ||
| + | - Drain the rice, then set it aside for now | ||
| + | - Whisk the tomatoes and tomato puree together | ||
| - Finely dice the onion | - Finely dice the onion | ||
| - | - | + | - Heat oil or ghee in a large heavy pan over a medium heat |
| + | - Add cardamom pods | ||
| + | - Add cumin seeds | ||
| + | - Fry for 15-20 seconds until fragrant | ||
| + | - Add onions | ||
| + | - Saute for 8-10 minutes to soften the onion | ||
| + | - Add the chicken and marinade to the pan | ||
| + | - Spread the chicken into a single layer | ||
| + | - Turn the heat to medium high and cook the chicken undisturbed for 3 minutes | ||
| + | - Flip the chicken over and cook for another 2 minutes | ||
| + | - Stir in the tomato mixture | ||
| + | - Bring to a simmer | ||
| + | - Cover pan and cook at a gentle simmer for 5-10 minutes (We let it cook a bit longer, doesn' | ||
| + | - Remove pan from heat | ||
| + | - Heat milk in the microwave, and add the saffron | ||
| + | - Let them soak for 3-5 minutes | ||
| + | - Assemble the biryani! | ||
| + | - Spread half the rice evenly over the chicken curry | ||
| + | - Sprinkle on half the mint and half the coriander (if using) | ||
| + | - Sprinkle on half the garam masala and a pinch of salt | ||
| + | - Drizzle on half the saffron milk | ||
| + | - Repeat the last 4 steps with the rest of the rice, leaves, garam masala and milk | ||
| + | - Cover the pan tightly | ||
| + | - Simmer for 10-12 minutes until the rice is tender | ||
| + | - Leave biryani to rest with the lid on for 5-10 minutes | ||
| + | - Serve and enjoy! | ||
chickenbiryani.1763384178.txt.gz · Last modified: 2025/11/17 12:56 by tony
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