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–+ servings
Servings: 2 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!
Author: Foodeliciouscph
Course: Dinner
Cuisine: Mediterranean Sea
Keyword: Chicken, Chicken Thigh, Dinner, middle east, Potato
Prep Time: 3 hours
Cook Time: 1 hour 5 minutes
Metric - US Customary

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.