Chicken Biryani

An exquisite and delicious dish from Indian cuisine. There are many recipes for biryani, it can be cooked with meat (chicken, beef, lamb...) or without meat (vegetarian). The difference between biryani and pilaf is that the rice and meat with vegetables and sauce are cooked separately and then layered, allowing the flavors to blend together. Biryani usually uses basmati rice, but regular long-grain rice works well too.

Rice

3 cups

Chicken Meat

8-10 chicken wings

Tomatoes

2 pieces

Cumin

1/2 tsp

Cinnamon

1/2 tsp

Turmeric

1 tbsp

Red Pepper

1/3 tsp

Chili Pepper

1 piece (seedless)

Ginger

1 tbsp (grated)

Garlic

3 cloves

Onion

1 piece

Yogurt

2/3 cup (natural)

Raisins

1/3 cup

Almonds

1/3 cup

Chicken Broth

1/2 cup

Dill

Cilantro

Olive Oil

Salt

To prepare chicken biryani, start by rinsing the rice well, soaking it in water for two hours. Then drain the water, add new water 1 inch above the rice, add 2 tbsp. of oil and cook. The rice should be slightly undercooked.

Prepare the chicken. Trim the wings, cut them into two parts.

Take a skillet (or Dutch oven), add oil, heat it over medium heat, and add cumin, cinnamon, turmeric, red pepper, and chili pepper.

After five minutes, add ginger, garlic, and diced onions.

Cook, stirring until the onions soften, then add the chicken wings.

Fry until golden brown, then add diced tomatoes. Cook slightly covered.

Then add yogurt, salt, mix well, and cover again.

After five minutes, add chopped nuts and raisins.

Finally, add herbs, mix well, and let it simmer on low heat for five minutes.

Now layer the biryani in a suitable high-sided ovenproof dish. Start with a layer of rice, then a layer of meat with sauce, then rice again... Pour broth (or simply boiled water) over it, cover, and bake in the oven at 160 degrees Fahrenheit for 25-30 minutes. Chicken biryani is ready!

(5/5)