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Recipe of Any-night-of-the-week My chicken biryani
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This dish is one of the mosssst tastiest meals. combination of aromatic spices with fresh herbs such as mint and coriander makes a magical super delicious dish , Full of flavour, color and taste.
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Elements and spices that should be Take to make My chicken biryani:
- 500 g chicken thigh or breast / dices
- 250 g rice
- 1 cup plain yogurt
- 5 Tbsp fried onion
- 5 Tbsp fresh mint leaves
- 5 Tbsp fresh coriander leaves
- 4 Tbsp saffron water
- Tsp from all Spices includes: cayenne powder, coriander powder,
- cumin powder, turmeric powder, Salt, garma masala,
- cardamom, cinnamon, chili powder
- 1 Tsp ginger paste
- 1 Tsp garlic paste
- Oil and butter
Instructions to make to make My chicken biryani
- For marinating the chicken meat, put diced chicken meat in a bowl, add cayenne, coriander, cumin, turmeric powder, salt, gamma masala, ginger-garlic paste and 3 Tbsp olive oil..
- Using your hand and combine all ingredients together well.
- Then cover the marinated chicken and fridge it over the night. It will help chicken meat becomes tender with nice flavour of all those beautiful spices.
- Now, in a bowl with yogurt, add more spices: cardamom, cinnamon, pinch of salt, and cayenne powder and blend well.
- Put marinated chicken meat at the bottom of a pot.
- Add 3 Tbsp water to the yogurt.
- Spread some fried golden onions, some mint and coriander leaves top of the chicken. Set aside.
- Keep remains of fried onions, mint and coriander leaves for the rice.
- Soak the rice in water for 30 minutes. Add 1Tbsp salt to the rice.
- Bring the water to a boil in the pot, drain salty water of rice and let rice cook for 10 minutes. Drain the rice in a colander and spread par-cooked rice all over the chicken,
- Then some of fried onions, mint and coriander leaves all over the rice. add saffron water on top of the rice, add remains of fried onions, coriander and mint leaves top of the rice. Pour melted butter all over the rice.
- Repeat again: spread remains of rice, top it up with remains of fried onions, coriander and mint leaves and add, saffron water as well.
- Pour melted butter all over the rice.
- Cook the rice: Put the pot on high flame for first 5-10 minutes, after that, 15 minutes on medium flame and at the end 10-15 minutes on low flame.
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