Chicken Biriyani
Marinade
Ingredients
1 lb
Boneless skinless chicken
(cubed small)
½ cup
Plain yogurt
2 tsps
Lemon juice
½ tsp
Garam masala
1 tsp
Ground coriander/cumin mix
½ tsp
Cayenne
¾ tsp
Salt
2 tsps
Garlic
(crushed)
1 tsp
Ginger
(crushed)
1 Tbsp
Oil
Instructions
1
Mix the marinade ingredients and marinate chicken for 4 hours.
2
Soak saffron in warm milk and set aside.
3
Preheat oven 350°F.
4
In a saucepan, heat ghee on medium heat.
5
Sauté onions until browned.
6
Add chicken with the marinade juices.
7
Cook covered on low heat until well done.
8
In an ovenproof dish, spread half the cooked chicken.
9
Top with half of the rice.
10
Sprinkle half of the saffron milk and place a few butter slices.
11
Repeat layers.
12
Cover tightly with foil and bake for 25 minutes.
13
Check to make sure the rice is cooked.
14
Arrange egg slices on top.
15
Sprinkle fried onions and cashews.
16
Cover and bake for 10 more minutes.
Ingredients
2 Tbsps
Ghee
2½ cups
Onions
(sliced)
½ tsp
Salt
(or to taste)
2 cups
Cooked rice
(¾ way cooked)
3 strands
Saffron
2 Tbsps
Warm milk
Butter
(sliced)
Hard boiled eggs
(sliced for garnish)
Fried sliced onions
(for garnish)
Fried cashew slices
(for garnish)