Chicken Biryani

Name: Chicken Biryani
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 454 grams basmati rice; 5 pods cardamom; 946 milliliters chicken stock; 1 teaspoons chili powder; 1 stick (1 inch) piece cinnamon; 1 Tbsp minced fresh ginger root; 2 Tbsps chopped fresh mint leaves; 2 cloves garlic, minced; 1 teaspoons ground cardamom; 1 teaspoon ground cumin; 1 teaspoons ground ginger; 1 teaspoons ground black pepper; 1 teaspoons ground turmeric; 1 large onion, diced; 2 larges onions, finely chopped; 2 Tbsps plain yogurt; 4 smalls potatoes, peeled and halved; 1 pinch powdered saffron; 2 teaspoons salt; 1 kilograms boneless, skinless chicken pieces cut into chunks; 2 mediums tomatoes, peeled and chopped; 3 Tbsps vegetable oil

Chicken Biryani is a gluten free main course. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 47g of protein, 12g of fat, and a total of 588 calories. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. If you have ground pepper, ground turmeric, chicken stock, and a few other ingredients on hand, you can make it. To use up the ground cardamom you could follow this main course with the Cardamom Cookies as a dessert. It is a reasonably priced recipe for fans of Indian food.

Instructions

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes.

Ingredients you will need

Vegetable Oil

Potato

Ghee

Equipment you will use

Frying Pan

Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden.

Ingredients you will need

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.

Ingredients you will need

Tomato

Turmeric

Pepper

Chili Pepper

Cumin

Salt

Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

Ingredients you will need

Cinnamon Stick

Cardamom

Tomato

Yogurt

Water

Mint

Equipment you will use

Frying Pan

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Ingredients you will need

Chicken Pieces

Whole Chicken

Gravy

Wash rice well and drain in colander for at least 30 minutes.

Ingredients you will need

Rice

Equipment you will use

Colander

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden.

Ingredients you will need

Vegetable Oil

Onion

Ghee

Equipment you will use

Frying Pan

Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

Ingredients you will need

Cinnamon Stick

Cardamom

Saffron

Clove

Ginger

Spices

Rice

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well.

Ingredients you will need

Chicken Stock

Rice

Salt

Equipment you will use

Pot

Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Ingredients you will need

Potato

Whole Chicken

Rice

Equipment you will use

Sauce Pan

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.