Biryani with chicken

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   We prepare the ingredients for the dish. We wash and clean vegetables, herbs, raisins, chicken. You can take fresh tomatoes. But now is not their season, so I took frozen ones.

2. STEP 2

   

   The night before, place the chicken pieces in a deep container, mix them thoroughly with chicken spices.

3. STEP 3

   

   Add yogurt to the chicken and stir. Cover the container with a lid or cover with plastic wrap and place in the refrigerator overnight.

4. STEP 4

   

   If you decide to cook Biryani with chickpeas, then you need to wash it thoroughly and soak it overnight the day before. The next day, boil the chickpeas in plenty of water until tender, about an hour.

5. STEP 5

   

   2-3 hours before preparing the dish, rinse the rice well until the water becomes clear and leave to dry. Basmati rice is used for Biryani, but if you take another long-grain variety instead, this will not particularly affect the taste of the dish, and the difference will only be noticeable in appearance (although true gourmets can argue with this).

6. STEP 6

   

   Take the chicken marinated in yogurt and spices out of the refrigerator. Fry it in whole pieces or finely chopped in a frying pan until golden brown.

7. STEP 7

   

   Meanwhile, pour boiling water over the almonds and let stand for 10 minutes.

8. STEP 8

   

   As a result, the almonds are easily peeled.

9. STEP 9

   

   Cut the onion into half rings, grate the garlic and ginger or chop it very finely.

10. STEP 10

    

    Add chickpeas (if using) to the almost finished chicken and fry for another minute.

11. STEP 11

    

    Fry the onion separately in vegetable oil until transparent. Add all the spices: ground coriander, cinnamon (preferably both a stick (if you can find it) and powder), cumin, turmeric, paprika, cardamom, grated ginger and garlic, salt, diced tomato, simmer for 1-2 minutes. Turn off the gas and leave the frying for a while. Pour water into the kettle and put it on the fire to boil.

12. STEP 12

    

    The water in the kettle is almost boiling!!!, when we first fry the almonds in butter until lightly browned :), then add rice and raisins, turmeric, curry, salt, fry everything well for about 2 more minutes.

13. STEP 13

    

    Fill with water and cook until the rice is half cooked - about 10 minutes. For 2 cups of rice, take 2 cups of water (1:1), since we need to undercook the rice.

14. STEP 14

    

    Well, now, if you have a fairly deep and large frying pan (you can take a cauldron or a wok), first put a smaller part of the semi-cooked rice on it, and fry it on top.

15. STEP 15

    

    Then - chicken, chickpeas and rice again.

16. STEP 16

    

    Add 1 more glass of boiled water and cook until the dish is ready (all the water will evaporate and the rice will become soft). Cover the finished dish with a lid and leave to brew for 10 minutes.

17. STEP 17

    

    Then add chopped parsley, mix well and serve. Bon appetit!

Comments on the recipe

Accident

22.11.2023

4.9

Wow, this is necessary, what a beauty! I came across a recipe that was a little different, but also interesting.

Tatiana

22.11.2023

5

Simply fantastic! to cook something like this you have to be a master. I’ll learn a little (about 2-3 years old) and...I’ll cook it too, but for now I’ll take it to K/K with admiration... THANK YOU