B I R Y A N I. I have tried countless times to make the perfect biryani, and now it's finally here!
Recipe for chicken biryani
B I R Y A N I ? – with chicken.
I have attempted countless times to create the perfect biryani, and now it’s finally here! ?
Servings: servings
Chicken Biryani
B I R Y A N I. I have tried countless times to make the perfect biryani, and now it's finally here!
Equipment
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Pot
Ingredients
- 500 gram chicken thigh
- 250 gram Sour Cream
- 14 gram Spices bombay biryani spice
- 5.2 gram Cinnamon
- 1.8 gram Ginger
- 3 pcs. Bay Leaf
- 1 handful Cilantro
- 2 cloves Garlic
- 2.1 gram Cumin
- 4.6 gram Turmeric
- 10 pcs. Cherry Tomatoes
- 3 pcs. Onion
- 4 pcs. Potato
- 1 pcs. Egg can be omitted
- Rice basmati
- Oil for frying
Accessories/decorations
- Egg hard-boiled
- Parsley chopped
Instructions
- Start by marinating the chicken in crème fraiche and spices.
- I chose to use crème fraiche because I had some in the fridge (less food waste!).
- If you have yogurt, that can also be used.
- Let the chicken marinate for a couple of hours.
- Now start peeling onions and potatoes.
- Cut the onions into rings, and the potatoes into cubes.
- First, fry the onions in oil until they are brown, then take them out of the pot.
- Then fry the potatoes in the same oil until golden.
- In another pot, add a little oil, then add the cherry tomatoes (cut) and cilantro.
- Let the tomatoes fry in the oil until they become soft, then add bay leaves, and the chicken along with all its marinade.
- Let it fry on high heat, and turn the chicken after a couple of minutes.
- Turn down the heat, and let it simmer on low heat with the lid on for about 25-30 minutes. In another pot, add a little oil and heat it well.
- Then add your desired amount of basmati rice and stir.
- Let the rice fry a bit in the oil, then add water.
- The water should cover the rice by one centimeter.
- Boil on high heat for 3-4 minutes with the lid on, then turn down to low heat where it should stay for 15 minutes.
- After the 15 minutes, take the chicken from the other pot and add it to the rice.
- Add 4-5 tablespoons of the “sauce” from the chicken pot, and add it to the rice.
- Mix everything well together, and let it sit with the lid on for 5 minutes on low heat.
- Finally, add the potatoes and onions to the pot and stir well.
- Garnish with chopped parsley on top, and a hard-boiled egg on the side.