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I wanted to show you this recipe! It is a typical dish of the indian cuisine and is it one of my favorites? It's a rice accompanied by bits of chicken and a salsa really delicious. For those of you who like spices and the food exotic, I guarantee that it is a 10 recipe. In addition, everything is accompanied with an exquisite sauce of yogurt that adds a touch of freshness to the perfect dish. Are you up for it?
A priori it may seem like a very elaborate recipe, perhaps due to the amount of ingredients it contains. But I guarantee you that it is not difficult at all and that it is delicious. I hope you like it as much as I do !!
Chicken Biryani (Indian chicken rice)
Authentic Indian chicken biryiani. It is a dish made with basmati rice, seasoned chicken and delicious spices, all topped with a yogurt sauce.
- Irene Arcas
- Kitchen: india
- Recipe type: Rice dishes
- Calories: 375
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 1 kg of chicken breast or boneless thighs cut into squares
- 500g basmati rice
- 1 kg of onion cut into slices
- 250g diced tomatoes
- 250 g Greek yogurt
- 300 g of sunflower oil
- 50 g butter or ghee
- 4 cardamom pods
- 2 cinnamon sticks
- 3 cloves
- 2 green chilies cut in half * (optional because they are very hot)
- A handful of chopped fresh coriander (we reserve a little to decorate)
- A handful of minced fresh mint (we reserve a little to decorate)
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon of Garam Masala
- Salt (to taste)
For the ginger garlic paste:
- 50 g of water
- A slice of about 3 cm of ginger root
- 2 cloves of garlic
For the yogurt sauce:
- 2 Greek yogurts
- a handful of fresh cilantro, chopped
- a handful of fresh minced mint
- a few slices of chives
- a few pieces of tomato
- shawl
- pepper
- 1/2 cup ginger garlic paste
Preparation
We put the rice in a bowl and wash it with water while mixing it with our hands. Drain and wash again, 3-4 times. Reserve drained.
In the glass we introduce the water, the ginger and the two cloves of garlic and crush the program speed 5-7-10 for 20 seconds. We lower the remains of the lid and walls and repeat the operation. We withdraw and reserve.
Without washing the glass, we put the butter in the glass and program 3 minutes, varoma temperature, spoon speed.
Add the cinnamon, cloves, and cardamom pods. Let it infuse in the oil for 1 minute. (without programming time or temperature).
Add the sliced onions. We program 15 minutes, varoma temperature, spoon speed, left turn. .
We add the green chilies to the onions and continue cooking 30 seconds, varoma temperature, spoon speed, counterclockwise
We add a handful of coriander and another of mint, and the ginger and garlic paste that we had reserved. We program 1 minute, varoma temperature, spoon speed, counterclockwise
We add the spices: ground turmeric, coriander powder and red chili powder.
We cook 10 minutes varoma temperature, spoon speed, left turn.
Add the chopped tomatoes and program 3 minutes, varoma temperature, spoon speed, counterclockwise.
Add the chicken pieces and the garam masala and mix with the help of the spatula. Add salt to taste and program 10 minutes, varoma temperature, spoon speed, counterclockwise
We add the Greek yogurt and program 20 minutes, varoma temperature, spoon speed, counterclockwise.
When the time is up, we collect in a cup about 6 tablespoons of the liquid that remains on the surface of the sauce, which we will use later.
We remove the chicken to an elongated pot and keep on the heat to a minimum.
We rinse the glass, place the basket and pour 1,5 liters of water with a salt in the glass and program 10 minutes, varoma temperature, speed 1.
We put the rice through the nozzle so that it falls into the basket and we program 11 minutes, varoma temperature, speed 2. We stir from time to time with the help of the spatula.
We drain the rice with the help of the basket and we put it carefully on top of the chicken that we had on the fire (without mixing them!).
We carefully toss the broth that we had reserved and a little coriander and a little mint that we had saved to decorate on top.
We mix all the ingredients.
Notes
Be careful with the green chiles because they are very spicy.[br][br]We serve the rice with the chicken and a splash of yogurt sauce on top.
Source - Cooking with Alia
TM21 equivalences
Good morning,
I have loved this recipe, I have to make it yes or yes.
The only thing I don't know is where can I find garam masala spices and ginger paste?
Thank you very much.
A greeting.
Hello Irene! Look at the garam masala you will find it in specialized Indian food stores, and if not, they sell it on the internet: https://www.google.es/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=garam%20masala%20comprar
The ginger paste, as I could not find it, I made it myself mixing ginger and crushed garlic in a mortar.
Can you send us a photo to see how it turned out? It is a dish that I love 🙂 It has a very authentic flavor.
Thank you very much namesake. As soon as I can do it, I'll send you a photo, am I looking forward to trying it?