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The ingredients needed to prepare Chicken Biryani: Authentic Indian Rice Dish:
- Use of To flavor the chicken:.
- Take of Chicken drumettes (the thick joint of chicken wings).
- Take of ★Cinnamon.
- Prepare of ★Whole clove.
- Provide of ★Cumin seeds.
- Get of ★Bay leaves.
- Use of ★Whole cardamon pods.
- You need of ★Whole black peppercorns.
- Prepare of Onions.
- Use of Garlic.
- You need of Ginger.
- Provide of Tomato.
- Provide of Chili pepper.
- Provide of handful Fresh coriander leaves.
- Provide of Garam masala.
- Get of Uncooked rice.
- Prepare of Salt.
- Get of The other ingredients:.
- Use of Butter.
- You need of Saffron.
- Get of Milk.
- Get of Cashew nuts.
- Get of Almonds.
- Provide of Dried fruit.
- Take of Onion.
- Use of to 3 tablespoons Oil.
- Prepare of handful Fresh coriander leaves.
- Provide of For the yogurt sauce:.
- Take of Yogurt.
- You need of Pepper.
- Take of Chukauni (to serve instead of the yogurt sauce).
- Provide of Chukauni recipe.
Steps to make Chicken Biryani: Authentic Indian Rice Dish:
- Preliminaries: Cook the rice so that it's firm. Add 1 teaspoon each of butter and salt (not listed in the ingredients) and mix in. You can add a bay leaf if you like, too..
- Preliminaries: Chop up the 2 large onions, garlic, ginger, tomato, and coriander leaves..
- Preliminaries: Wash the chicken drumettes and pad try. Poke several holes in them with a knife, rub in the lemon and salt, and leave for a while..
- Preliminaries: Slice 1/2 onion and shallow fry it in oil in a frying pan. When the onion has turned brown, drain it off and reserve on a plate. Dry roast the cashew nuts and almonds in another frying pan..
- Preliminaries: Warm the milk up to about body temperature in a microwave. Add the saffron and leave for about 30 minutes..
- Put 3 tablespoons of oil in a non-stick frying pan. When it's hot add the ★ spices and stir-fry for 10 seconds..
- When the spices are fragrant, add the Step 2 chopped up onion, garlic and ginger, and stir fry until translucent. Be careful not to let it burn..
- Add the chopped tomato from Step 2. Optionally add some chopped red chili peppers. Stir fry for 3 minutes..
- When the tomato and onions are mixed together well and starting to become sticky, add the chicken and stir fry again, for about 3 minutes or so until browned properly..
- When the chicken has been browned, add the finely chopped coriander leaves, garam masala and salt. Keep stir-frying..
- Cover with a lid, and steam-cook over low-medium heat for about 15 minutes to cook the chicken through. Mix occasionally..
- Add the cooked rice from Step 1 on top of the chicken. Dot the top of the rice with bits of butter as shown..
- Pour the milk and saffron from Step 5 evenly over the rice..
- Add the lightly roasted cashew nuts and almonds, as well as dried fruits to taste..
- Sprinkle the fried onion and more more chopped coriander leaves on top of the rice. Start steam-cooking the chicken and rice..
- Cover the pan with a lid that has been wrapped in a moistened absorbent cotton cloth, and steam cook over low heat for about 15 minutes. The moistened cloth is used in order to prevent the steam from escaping..
- Done. Open the lid to serve. Distribute the rice and chicken at the table, so that everyone can enjoy the fragrance of the chicken and spices that emanate from it..
- Eat while mixing the rice together with the chicken and stir-fried onions on the bottom of the pan. It's even better mixed with a yogurt sauce made by mixing yogurt and black pepper..
- Here I made chukauni, which is delicious served on chicken biryani. https://cookpad.com/us/recipes/169142-chukauni-my-chicken-biryani-sauce.
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