From my research on the Internet I discovered that Chicken Biryani is the equivalent to every Italian's Sunday sauce recipe having been passed onto them from their mothers. I read countless stories of people recreating this dish and sharing memories of when they first tried it. I don't have a first to share. I'm a Chicken Biryani virgin and I've never stepped foot into an Indian restaurant so don't ask me to pronounce the name of this dish. I have no expectations. I told Little Man I was making chicken stir fry. If anyone would like to comment the phonetics below that would be most appreciated.
Highly anticipated since I didn't know what to expect.
Making this dish is a systematic progression from one step to the next. Your time in the kitchen will be spent sizzling spices and rice to dishing out a one pot wonder that is divine and filling.
Chicken Biryani
Adapted From: Yummy Tummy
Makes 5-6 Servings
Stars of the Show:
- 2 chicken breast cutlets, cut into bite size pieces
- 1/2 cup canola oil
- ground cinnamon
- ground cardamom
- ground cloves
- 1/2 cup + 1 tbsp plain yogurt
- 2 red onions, thinly sliced
- 2 tbsp garlic paste
- handful of cilantro
- handful of mint leaves
- ground ginger
- 2 tomatoes, thinly sliced
- red chili paste
- salt
- 1 bag cooked basmati brown rice
Heat oil in a large pot over medium. Add cinnamon, cloves, cardamom, and sauté for 1 minute.
Add a handful of onions and sauté until golden.
Add in garlic paste and sauté for 2 minutes.
Add in cilantro and mint and sauté for 1 minute.
Add in ginger and sauté for 2 minutes.
Add in the chicken and toss well on high heat for 5 to 7 minutes until golden.
Add in the remaining onions and tomatoes. Saute for 3-4 minutes.
Add in red chili paste and mix well.
Add the 1/2 cup of yogurt and salt, mix well.
Add rice to the pot and mix well.
Cover and cook over low heat for 10-12 minutes.
Turn heat off and let sit for 15 minutes.
Fluff rice before serving. Serve with a dollop of plain yogurt or raita if desired.
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