 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Based on Angie's biryani Ingredients:
4 big chicken thighs and drumsticks , each cut into 2 |
marinade in 1 tsp lemon juice , 2 tsp chilli pwd , one pinch red |
colour pwd . |
2 rice cups - basmati rice , rinsed once and soaked in 3 rice cups of water and pinch of salt . |
3 tbsp olive oil |
2 bay leaves , cloves |
1 stick cinnamon |
2 tsp fenugreek seed , crushed |
2 cardamon - crushed , star anise |
1 b. onions , sliced , 4 tbsp corriander leaves chopped |
1 tbsp cashew nuts |
2 tbsp raisins |
2 tbsp gin-gar paste |
4 chlli padi , slit |
2 tsp chilli powder and corriander powder |
1 small tomato , sliced |
Directions:
1. Temper the whole spices .
2. Add the onions & saute until soft along with chilli , nuts and raisins .
3. Add ginger-garlic paste and fry until golden .
4. Add the masala pwds and continue to fry for 5 mins .
5. Add the tomatoes and corriander leaves .
6. Stir until pulpy and add the chicken .
7. Mix well and simmer for 25 mins .
8. Transfer the rice to the rice cooker along with the water .
9. Once cooked , spread it over the chicken .
10. Serve hot on its own .
|
|