Chicken Biryani

Name: Chicken Biryani
Total time: 7200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 Tbsp coriander seeds; 1 tsp fennel seeds; 125 ml milk; 1/4 tsp saffron; 25 g each almonds cashews split in half; 10 chicken legs; 2 large potatoes; 125 ml plain yoghurt; 5 garlic cloves chopped; 4 cm ginger chopped; 3 Tbsp corriander chopped; 1 1/2 Tbsp mint leaves; 11/2 tsp black cumin; 4 bay leaves; 3 large onions halfed and sliced; 1 tsp paprika; 1/4 tsp chillie powder; 500 g basmati rice; 7 level Tbsp solid ghee; to taste Salt

Tulips Kitchen @cook_16532506

Australia

This is Shri Marajis original recipe.

Tulips Kitchen @cook_16532506

Australia

This is Shri Marajis original recipe.

Saved

Ingredients

2 hours

10 servings

1 Tbspcoriander seeds
1 tspfennel seeds
125 mlmilk
1/4 tspsaffron
25 geach almonds cashews split in half
10chicken legs
2large potatoes
125 mlplain yoghurt
5garlic cloves chopped
4 cmginger chopped
3 Tbspcorriander chopped
1 1/2 Tbspmint leaves
11/2 tspblack cumin
4bay leaves
3large onions halfed and sliced
1 tsppaprika
1/4 tspchillie powder
500 gbasmati rice
7level Tbsp solid ghee
to tasteSalt

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Steps

2 hours

1

Warm milk with saffron and set aside. I prepare and chop the chicken potatoes onions. Grind all the spices and set aside.
2

Marinate the chicken with the yoghurt ginger garlic coriander mint fennel.
3

Heat ghee in pan and add remaining dry spices and bay leaves fry for a few seconds add onions and fry untill lightly golden. Add chicken and simmer for a few minutes untill chicken is cooked. Wash and cook rice on rice cooker when cooked add it to the pot of cooked chicken.
4

Traditionally my Mother would cover the biryani with her cooking lid and seal with dough. I use a tea towel or Persian pot cover for maximum seal of the pot. So reduce heat cover and seal pot and let slowly cooked flavours develope for at least 1 hour.
5

Serve with your favourite chutney.