Chicken Biryani
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 Tbsp freshly grated ginger
- 3 Tbsps Garam Masala
- 250 grams Natural yogurt
- 2 Tbsps Whipped cream
- 1 tsp salt
- 8 Chicken legs
- 4 Tbsps shaved almonds
- 4 Tbsps chopped Cashews
- 6 Tbsps Ghee
- 1 yellow onion
- 300 grams
- 6 cloves
- 1 Tbsp ground Turmeric
- 1 Tbsp black peppercorns
- 6 green Cardamom
- 1 Tbsp ground ground Cardamom
- 1 Cinnamon stick
- 4 bay leaves
- 1 l Chicken broth
- ½ tsp ground saffron
- 2 Tbsps butter
- ½ bunch cilantro
- Lime zest (for garnish)
Preparation steps
Peel the onions and garlic. Puree both with ginger, garam masala, yogurt, and cream in a blender. Season with salt. Remove skin from the chicken legs. Rinse and pat dry, remove meat from the bones and cut into pieces. Rub with the spice paste and marinate for about 30 minutes in the refrigerator. Mix almonds and cashews, heat half the ghee (clarified butter) and fry the nuts until browned. Remove, drain on paper towels and set aside. Peel onion and cut into strips. Pour the remaining ghee in the pan and fry the onions for about 2 minutes. Add the chicken and fry on all sides for about 5 minutes.
Pour the rice into a sieve and rinse until the water runs clear. Add rice to the chicken, sprinkle in the spices and pour in the broth. Stir well and cook for about 20 minutes on low heat until the liquid is completely absorbed.
Stir in the saffron and butter. Rinse cilantro, shake dry and chop coarsely. Arrange biryani on plates and serve garnished with nuts, lemon zest and cilantro.
