Vellore Style Chicken Biriyani

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the chicken with salt, ginger, garlic paste, turmeric powder, chillie powder. Cover and keep in the fridge.
  • Measure 3 C basmati rice. Wash and soak in 1 C lukewarm water.
  • Heat the olive oil in a big pan.Add the sliced onions and fry until dark golden brown. This will take at least 10 minutes.
  • Add cinnamon, cloves and cashewnuts. Fry for 2-3 minutes.
  • Meanwhile mix the ginger and garlic paste with ground cardamom.
  • Add this to the pan and fry well.
  • Add the bay leaves if using.
  • Add the mint and coriander leaves and fry for a few minutes.
  • Add the chillie and coriander powders and fry well.
  • Add the tomatoes and cook until the oil rises to the top.
  • Add the chicken pieces and fry for 5 minutes, then cover and cook for 7-8 minutes. Stir well and add the salt.
  • Add 3 1/2 C water (double the amount of rice minus 1C yoghurt, 1C in the rice already,1/2 C from the chicken).
  • Bring to the boil. Pour the yoghurt in while mixing well.
  • Add the rice and cook on low heat until the water is at the level of the rice.
  • Cover tightly with foil and put into an oven at 170* for 15 minutes. Turn off and do not touch until serving- upto 5 hours later.
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