Chicken Biriani
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 10 pieces chicken thighs (bone-in with skin)
- 2 large onions
- 1 tomatoes
- 5 medium chilies
- 1 cinnamon stick
- 4 cardamom seeds
- 6 garlic cloves
- 3 inches piece gingerroot
- 4 tablespoons butter
- 2 tablespoons olive oil or 2 tablespoons coconut oil
- 1⁄2 teaspoon ground coriander
- 1 bay leaf
- 1 pinch turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground coriander
- 1 cup yogurt
- 3 cups water or 3 cups vegetable stock
- 2 cups basmati rice
- 2 teaspoons salt
directions
- Cut off chili tops and slit 1/2 way.
- Puree 2 of the 5 chilis, the ginger, the garlic, and the cardamom seeds.
- Break cinnamon stick into 2 pieces.
- Clean skin off chicken.
- Heat large pan to medium high heat on stovetop.
- Add the oil and butter to the pan.
- Add onion, cinnamon pieces, garlic cloves, the remaining 3 whole chiles and tomato. Saute for 2 minutes on gentle heat.
- Add puree and stir for 1 minute.
- Add chicken and the turmeric.
- Add the ground cinnamon, cloves and corriander. Add the bay leaf.
- Cover over medium heat until the chicken is cooked all the way through.
- Add yogurt and cook 7 minutes.
- Add water, rice and salt. Cover and turn to low heat. Stir occasionally. Once rice is cooked, take off eat and serve.
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