Chicken Biryani

Name: Chicken Biryani
Yield: 2 servings
Ingredients: 2 cups rice (preferably Basmati); 500 g (1 lb) chicken; 6 tablespoons oil; 300 ml (10 oz) yoghurt; 3 cloves of garlic, crushed and chopped; 1.5 cm ginger, peeled and sliced; 5 large onions, chopped; ½ cup tomatoes, puréed; 2 chiles, chopped; 1 teaspoon turmeric powder; 5–6 strands saffron; 8 cloves; 10 cm (4 inches) cinnamon stick; 5 black pepper corns; 8 cardamom pods; 1 teaspoon cumin; Salt to taste

serves 2

Ingredients

2 cups rice (preferably Basmati)
500 g (1 lb) chicken
6 tablespoons oil
300 ml (10 oz) yoghurt
3 cloves of garlic, crushed and chopped
1.5 cm ginger, peeled and sliced
5 large onions, chopped
½ cup tomatoes, puréed
2 chiles, chopped
1 teaspoon turmeric powder
5–6 strands saffron
8 cloves
10 cm (4 inches) cinnamon stick
5 black pepper corns
8 cardamom pods
1 teaspoon cumin
Salt to taste

Steps

Cook soaked and washed rice.
Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.
Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.
Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.
Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.
Serve the biryani with yoghurt on the side.

More recipes with rice, chicken, yogurt, garlic, ginger, onion, tomatoes, chile peppers, turmeric, saffron, cloves, cinnamon, cardamom or cumin

Adapted from “Chicken Biryani” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.