Chicken Biryani

Photo: Lush Appetites

 

Ingredients

3 chopped onion, cut into thin wings
2 tablespoons of vegetable oil

 

Chicken sauce mixture

600 g chicken breast
1 cup of yogurt
1 ½ tablespoon of garlic powder
1 ½ tablespoon of fresh shredded ginger
1 tablespoon of salt
1 tablespoon of turmeric
1 tablespoon of Chilean powder
½ tablespoon of cayenne pepper
1 tablespoon of cinnamon
1 tablespoon of cardamom
1 tablespoon of ground cumin
½ tablespoon of black pepper

 

2 cups basmati rice
2 cups of water
1 tablespoon of salt
1 tablespoon of cinnamon
2 tablespoons of lemon juice
¼ cup chopped fresh coriander
2 tablespoons of chopped fresh mint
1 tablespoon of ground saffron (put it in 2 tablespoons of hot water for 30 minutes)

 

How to prepare

Cook onions with oil in a pan over the heat until it becomes light brown and crunchy. Set aside.

Mix the chicken with yogurt and spices, then add about 1/3 of the cooked onions. Soak the chicken for about 3 to 5 hours, after placing it in the refrigerator.

Wash Basmati rice and drain it. Soak 1/3 cup of basmati rice in cold water for an hour. Put the remaining amount in the water with salt and cinnamon and cook the rice until the water evaporates. Transfer the rice directly to a wide open bowl and stir with a spoon.

Place the chicken on a tray then put in the oven. Add coriander and mint with half the amount of lemon juice. Add the other half of the cooked onions. Then add the soaked rice to it.

Add the cooked rice and the lemon juice, cooked onions and saffron water.

Cover the tray with aluminum foil and put it in a preheated oven for 30 minutes or until the rice is well cooked.

Serve chicken biryani with yogurt salad, red onions and coriander.