Chicken Biriyani with Buttermilk Tomato Rajita

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 onions
• 3 spring onions
• 1 tsp chili powder
• 1 tsp spice mix (Garam Masala), more if needed
• Salt
• 250 g rice (basmati)
• 1 tbsp tomato paste
• 4 potatoes
• 1 cup buttermilk
• 3 tomatoes
• 2 onions
• 1 piece(s) of cucumber(s) or 1 small carrot
• salt and pepper
• chili powder
• 1 garlic clove(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Original Indian recipe, chicken with rice and cold spicy sauce.

Rajita: Pour buttermilk into a bowl, add the crushed garlic clove, eighth the tomatoes, slice the onions into rings, and mix in. Season with salt and chili powder to taste. If desired, add a quarter of a cucumber or a finely diced carrot. Let it simmer. Biriyani: Dice the chicken (not too small). Heat about 1-2 cm of oil in a large pot. Meanwhile, slice 2-3 onions into rings. Add the chicken and onion to the hot oil and fry. Peel the potato and cut it into thick slices; add it to the pot with the chicken and fry over low heat until tender, stirring occasionally. Meanwhile, cook the rice. Now add the cooked rice to the chicken. Stir in the tomato paste, chili powder (to taste), and garam masala, and cook for about another minute. Serve the biriyani and raijta separately and then mix them together on the plates.