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.
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes.
Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden.
Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.
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.
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.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden.
Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well.
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.
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.
Nigl Freiheit Gruner Veltliner#48 Wine Spectator Top 100 of 2018Charming nose, aromas of yellow apples, fine fruity character, slightly viscous, vivid and nicely integrated acidity, goes down well, piquant and spicy mineral tones in the finish.