Chicken or Lamb Biriyani

Name: Chicken or Lamb Biriyani
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 lb chicken; 3 cup rice; 1 cup yoghurt; salt; 6 green chilies; 1 tsp fresh garlic paste; 1 tsp fresh ginger paste; 2 tsp chopped mint leaves; 2 tsp chopped coriander leaves; 2 tomatoes; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp chili powder; 1 tsp ground cloves; 1 tsp cinnamon; 1 tsp cashews; 1 cinnamon stick; 2 whole cloves; 2 whole cardamom pods; 2 medium onions; 2 tbsp ghee; 1 pinch saffron; 1 tsp milk; 1 cup French-fried onions; 0.25 cup chopped coriander leaves; 0.25 cup chopped mint leaf

Oven-baked chicken, rice and yoghurt, warmed with ginger and cumin, a South Asian biryani. Finish with chopped herbs and fried onions.

1 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 40 min · 65 min total
Difficulty: medium

1
Combine together ingredients 3 to 15 and mix well. Add the meat to it and let it marinate for about 2 hours.
120 min
2
Heat the ghee in a pan and add the cashew nuts, cinnamon, cardamom and cloves. Fry for 15 seconds and add the sliced onion.
0 min
3
When the onions turn transparent, add the marinated meat and without adding any water, cook the meat on medium heat till the meat is completely done. The masala will reduce and lose all moisture. Set aside.
4
Wash the rice and steam cook it so that individual grains can be separated. Dissolve the saffron in the milk. Take about one cup of cooked rice and add the saffron to it. Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
5
In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel.
6
Pour the meat on top and spread evenly. Cover the dish with foil and bake for about 20 minutes at 300°F.
20 min
7
Remove and serve hot, garnished with chopped herbs and fried onions.