Chicken Biryani - A classic Pakistani dish that is incredibly good!
Ingredients
Chicken and marinade
- 800 gram chicken thighs
- 300 gram natural yogurt
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp chili powder
- 2 tsp salt
- 1 tbsp mashed garlic
- 1 tbsp grated ginger
- 1 pcs lime (juice only)
Rice
- 500 gram long-grain basmati rice
- 1 liter water
- 1 tbsp neutral oil
- 2 tsp salt
- 1 tbsp garam masala
Sauce
- 4 pcs red onion
- 3 tbsp neutral oil
- 1 tbsp mashed garlic
- 1 tbsp grated ginger
- 1 tbsp butter
- 1 tbsp garam masala
- 2 pcs tomatoes
- 1 dl water
- 2 tsp cummin
- 2 tbsp finely chopped mint
- 2 tbsp finely chopped coriander
- 2,5 dl raisins
- season with salt
A while ago I was invited to a Pakistani evening with friends and it was a magical evening with an incredible amount of good food! We were served many good dishes, but one of the ones I remember best was the one called Chicken Biryani. Tender chicken pieces in a very good sauce. The rice is steamed with the sauce and mixed together before serving. Chicken and rice can taste so good together! Many thanks to Soliman and Imran who invited and inspired me!
Step 1
Start by mixing together all the ingredients for the marinade. Mix well. Cut the chicken thighs into suitable pieces and mix the chicken in the marinade. Leave this for a minimum of 30 minutes, but preferably much longer as well!
Step 2
To make the sauce, start by finding a large pan with a high edge or a saucepan. It is important that you choose a pan / pot that you have a lid for. Turn on high heat and add a little neutral oil. Cut the red onion into thin slices and fry until it has turned golden brown and completely soft.
Step 3
Finely chop the tomatoes and add the mashed garlic and ginger. Add garam masala and cummin. When the onion is done, I add the butter and tomato mixture. Fry this for 10 minutes until the tomatoes are completely soft and almost dissolved.
Step 4
Now put the chicken and marinade in the pan and cook without a lid for a few minutes. Add the water and put on the lid. Simmer with a lid for 20 minutes. Now the chicken is done and all the good flavors have entered the sauce.
Step 5
Use long-grain Basmati rice and let it soak in water for 20 minutes. Strain the water and add new water with oil and spices in a saucepan. Pour in the rice and mix once. Bring to a boil and turn the heat down to low. Let cover with a lid for 15-20 minutes.
Step 6
Now everything should be mixed together for this delicious dish and steamed a little more. Stir well in the sauce with the chicken and add half of the raisins, coriander and mint. Carefully place all the rice over (do not press down) and add the rest of the raisins, coriander and mint. Put the lid on and leave for 5 minutes on high heat. Then turn off the heat and leave for 10 minutes. Just before serving, remove the lid and mix gently. Now all you have to do is look forward to a perfect Chicken Biryani. Good luck.
Step 7
Now all you have to do is look forward to a perfect Chicken Biryani. Good luck.
