Well I have a limited supply of computer battery as well as internet connection so I'll make this short! (And I'll also be posting a photo later.)
I hope to make chicken biryani again sometime soon but didn't get around to re-doing it before the challenge time was up.
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| This is the 1st attempt |
But I had lots of leftovers, so after I added more rice to it, it was significantly better and very tasty!
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| looked and tasted much better with extra rice! |
1 c. rice
3 c. water
1 1/2 - 2 onions
1 1/2 tomato
2 cloves garlic
1/2 tbs coconut oil and 1 tbs olive oil
8 chicken tenders
1/2 c plain yogurt
1 tbs ginger
*I was told to follow the directions on the biryani spice box ONLY if I wanted a lot of food for a lot of people!
Chicken Biryani:
Servings: 6
Ingredients
1 teaspoon whole cumin seeds
2 bay leaves
2 small cinnamon sticks
2 cardamom pods
3 tablespoons (45 ml) (1½ oz) ghee
2 onions, chopped
3 cloves of garlic, minced
1 inch (2½ cm) ginger, peeled and minced
2 teaspoons salt
1 tomato, skinned and chopped
½ teaspoon cumin
½ teaspoon coriander powder
½ teaspoon curry powder
1 tablespoon biryani powder
1 chicken, cut into 8 parts
3 cups (750 ml) (550 gm) (19½ oz) basmati rice, soaked for 30 minutes and drained
1 tablespoon (15 ml) (½ oz) (15 ml) plain yogurt
Fresh coriander, chopped
Green chillies, chopped (optional)
2 bay leaves
2 small cinnamon sticks
2 cardamom pods
3 tablespoons (45 ml) (1½ oz) ghee
2 onions, chopped
3 cloves of garlic, minced
1 inch (2½ cm) ginger, peeled and minced
2 teaspoons salt
1 tomato, skinned and chopped
½ teaspoon cumin
½ teaspoon coriander powder
½ teaspoon curry powder
1 tablespoon biryani powder
1 chicken, cut into 8 parts
3 cups (750 ml) (550 gm) (19½ oz) basmati rice, soaked for 30 minutes and drained
1 tablespoon (15 ml) (½ oz) (15 ml) plain yogurt
Fresh coriander, chopped
Green chillies, chopped (optional)
Directions:
1. Melt the ghee in a medium sized saucepan. Fry the cumin seeds, bay leaves, cinnamon, and cardamom in it until fragrant.
2. Add the onions, garlic, ginger, tomato, and salt. Cook on medium high heat while stirring for 5 minutes or until the onions start to brown.
3. Add the cumin, coriander powder, curry powder, and biryani powder. Cook for another 2 minutes and add the chicken. Cover the pan, and cook over medium heat for 10 minutes.
4. Add the yogurt. Cover and simmer for 2 minutes. Add coriander and chillies and remove from heat.
5. Boil the rice in 6 cups (1½
of water for 5 minutes or until half cooked. Drain any remaining water. In a large saucepan, alternate layers of rice and chicken starting and ending with a layer of rice. Cover the saucepan tightly and cook over very low heat for 10 minutes or until the rice is done.
2. Add the onions, garlic, ginger, tomato, and salt. Cook on medium high heat while stirring for 5 minutes or until the onions start to brown.
3. Add the cumin, coriander powder, curry powder, and biryani powder. Cook for another 2 minutes and add the chicken. Cover the pan, and cook over medium heat for 10 minutes.
4. Add the yogurt. Cover and simmer for 2 minutes. Add coriander and chillies and remove from heat.
5. Boil the rice in 6 cups (1½
of water for 5 minutes or until half cooked. Drain any remaining water. In a large saucepan, alternate layers of rice and chicken starting and ending with a layer of rice. Cover the saucepan tightly and cook over very low heat for 10 minutes or until the rice is done.
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