Chicken Biryani Recipe by ChrisBub
Cooking Instructions 2 hours 1 Piece and skin chicken as desired. 2 Blend sour milk, thyme, mint, coriander, one teaspoon of salt and 1 red chilli together. The mixture should be smooth. 3 Marinate chicken with the sour milk blend. 4 Soak rice and lentils in hot water for 2 hours. Then rinse, place in large enough pot, add 1 teaspoon of salt per cup of rice, add 1 teaspoon of tumeric powder. Fill with water until just covered. Boil until water has evaporated. Strain and keep aside. 5 In a large pot with vegetable oil, add breyani mix whole spices, sliced onion, green chillies and left over red chilli. Saute until onions are translucent. 6 Add 3 heaped tablespoons of masala, bloom for 30 seconds. 7 Add marinated chicken, tomatoes, ginger and garlic, salt to taste. 8 Braise for 45 minutes. 9 Add rice and lentils, mix well. 10 Halve and colour potatoes with egg yellow. Fry until golden. Bury potatoes in breyani pot. 11 Remove from stove and cover with foil and a damp cloth. 12 Place in oven preheated to 180°F for 1 hour or until potatoes soft. 13 The rice should be plump and soft. This will also indicate that the breyani is ready. 14 Serve with dhall and a sour milk salad. 15 For the sour milk salad, chop cucumbers, mint and coriander to the sour milk. Mix well and enjoy. 1 Piece and skin chicken as desired. 1 Piece and skin chicken as desired. 2 Blend sour milk, thyme, mint, coriander, one teaspoon of salt and 1 red chilli together. The mixture should be smooth. 2 Blend sour milk, thyme, mint, coriander, one teaspoon of salt and 1 red chilli together. The mixture should be smooth. 3 Marinate chicken with the sour milk blend. 3 Marinate chicken with the sour milk blend. 4 Soak rice and lentils in hot water for 2 hours. Then rinse, place in large enough pot, add 1 teaspoon of salt per cup of rice, add 1 teaspoon of tumeric powder. Fill with water until just covered. Boil until water has evaporated. Strain and keep aside. 4 Soak rice and lentils in hot water for 2 hours. Then rinse, place in large enough pot, add 1 teaspoon of salt per cup of rice, add 1 teaspoon of tumeric powder. Fill with water until just covered. Boil until water has evaporated. Strain and keep aside. 5 In a large pot with vegetable oil, add breyani mix whole spices, sliced onion, green chillies and left over red chilli. Saute until onions are translucent. 5 In a large pot with vegetable oil, add breyani mix whole spices, sliced onion, green chillies and left over red chilli. Saute until onions are translucent. 6 Add 3 heaped tablespoons of masala, bloom for 30 seconds. 6 Add 3 heaped tablespoons of masala, bloom for 30 seconds. 7 Add marinated chicken, tomatoes, ginger and garlic, salt to taste. 7 Add marinated chicken, tomatoes, ginger and garlic, salt to taste. 8 Braise for 45 minutes. 8 Braise for 45 minutes. 9 Add rice and lentils, mix well. 9 Add rice and lentils, mix well. 10 Halve and colour potatoes with egg yellow. Fry until golden. Bury potatoes in breyani pot. 10 Halve and colour potatoes with egg yellow. Fry until golden. Bury potatoes in breyani pot. 11 Remove from stove and cover with foil and a damp cloth. 11 Remove from stove and cover with foil and a damp cloth. 12 Place in oven preheated to 180°F for 1 hour or until potatoes soft. 12 Place in oven preheated to 180°F for 1 hour or until potatoes soft. 13 The rice should be plump and soft. This will also indicate that the breyani is ready. 13 The rice should be plump and soft. This will also indicate that the breyani is ready. 14 Serve with dhall and a sour milk salad. 14 Serve with dhall and a sour milk salad. 15 For the sour milk salad, chop cucumbers, mint and coriander to the sour milk. Mix well and enjoy. 15 For the sour milk salad, chop cucumbers, mint and coriander to the sour milk. Mix well and enjoy. 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