The Original Indian Chicken Biryani Recipe (Like Mama Used to Make Book 2) by Millicent Taffe
Author:Millicent Taffe [Taffe, Millicent]
Language: eng
Format: mobi
Published: 2015-05-09T04:00:00+00:00
Preparation
1. In a large frying pan heat the corn oil.
2. Add the potatoes and fry until golden brown.
3. Remove the potatoes place on a plate and leave to stand.
4. Add the ghee to the pan and heat the diced onions, garlic and ground ginger until soft and golden brown.
5. Now add the chilli, pepper, pimento, turmeric, cumin, salt and tomatoes.
6. Stir fry for 7 minutes.
7. Add the yoghurt, coconut, mint, ground cardamom and ground cinnamon.
8. Turn down the heat to the lowest setting, stir and then cover.
9. Let simmer for 8 minutes. If the mixture becomes dry and starts to stick to the pan add some hot water and simmer again.
10. When the mixture is smooth and of medium thickness, stir in the chicken chunks.
11. Cover and let cook on the lowest heat for 30-45 minutes (or until the chicken is very tender).
12. When the chicken is cooked turn off the heat and leave to stand.
13. Wash and drain the rice in a colander for 30 minutes.
14. Get a large deep frying pan and heat the vegetable oil and fry the chopped onions until soft and golden brown.
15. Stir in the rice, cardamom pods, cloves, saffron, cinnamon stick, crushed garlic and root ginger.
16. Stir fry until the rice is coated with the spices.
17. In a large saucepan, turn up the heat and add the chicken stock and salt.
18. When the mixture is hot, pour it over the rice in the frying pan and stir well.
19. Uncover and pour in the chicken mixture into the frying pan and stir well.
20. Add the potatoes into the frying pan and gently stir in.
21. Bring the frying pan to a boil.
22. Cover and reduce the heat to low.
23. Let simmer for 20 minutes. Note: Do not uncover the lid for the entire 20 minutes.
24. Uncover the lid, and serve your Chicken Biryani into serving bowls.
25. Sprinkle with the coriander leaves.
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