AuthormdDifficultyIntermediate
2 cups basmati rice
500 g chicken, cut into pieces
½ cup Enrico's Ghee
2 tsp onions, thinly sliced
2 tomatoes, chopped
½ cup plain yogurt
2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tbsp cumin seeds
45 cardamom pods
45 cloves
1 cinnamon stick
Salt to taste
Fresh cilantro and mint leaves for garnish
Fried onions for garnish (optional)
1
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat the Enrico's Ghee over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another minute.
- Add the chopped tomatoes and cook until they soften.
- Add the chicken pieces and cook until they are browned.
- Add the turmeric powder, red chili powder, and garam masala. Mix well to coat the chicken.
- Add the plain yogurt and mix well. Cook for another 5-7 minutes.
- Add the soaked basmati rice and mix gently to combine with the chicken and spices.
- Add 4 cups of water and salt to taste. Bring to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
- Garnish with fresh cilantro, mint leaves, and fried onions.
- Serve hot with raita or salad.
Enjoy your delicious Chicken Biryani cooked with Enrico's Ghee!
Ingredients
2 cups basmati rice
500 g chicken, cut into pieces
½ cup Enrico's Ghee
2 tsp onions, thinly sliced
2 tomatoes, chopped
½ cup plain yogurt
2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tbsp cumin seeds
45 cardamom pods
45 cloves
1 cinnamon stick
Salt to taste
Fresh cilantro and mint leaves for garnish
Fried onions for garnish (optional)
