John Myers
Chicken Biryani (Chicken Biryani)
The perfect chicken biryani (chicken biryani) recipe with a picture and simple step-by-step instructions.
- 300 g Basmati rice
- 1 kilogram Chicken, cut into large pieces
- 1 piece Onion, large, cut into rings
- 6 piece Potato, medium-sized, peeled and cut in half
- 2 piece Cinnamon sticks
- 8 piece Cloves
- 8 piece Cardamom pods
- 0,5 tsp Saffron dissolved in 1 teaspoon rose water
- 2 tablespoon Kewra flower water
- 1 pinch Nutmeg
- 4 Teaspoon (level) Salt
- 3 piece Hot chilli peppers
- 2 piece Indian bay leaf
- 1 Teaspoon (level) Garam masala
- 2 tablespoon Milk
- 2 piece Tomatoes, quartered
- 1 Prices Saffron spice
- 1 Prices Water
- First wake up the rice well and soak it in water. Park in a tea bag, add the cloves, cinnamon stick and cardamom pods and add to the rice and cook the rice half cooked. Drain the rice and set aside.
- Fry the onion with the spices and the meat in a slightly large saucepan. I also use the roasting pan from time to time and cook everything slowly in the oven.
- Add the halved potatoes and continue frying.
- Then add the tomatoes, sauté a little and deglaze with the milk and water.
- Cook the meat and potatoes until cooked and season the sauce to taste.
- Then spread the rice over the meat. Sprinkle the kewra water and rose water on top and simmer with the lid closed over a slow heat until the rice is cooked through.
- Garnish with saffron threads and enjoy your meal
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