Baked chicken dum biryani
Ingredients
30 g ghee ( or olive oil or cooking oil )
• 200 g onion
• 500 g chicken, bone-in
• 4 cloves garlic, , chopped
• 1 teaspoons ginger, , chopped
• 7 g ground coriander
• 7 g ground cumin
• 1 g chili powder
• 8 g ground turmeric
• 12 green cardamom pods
• 6 pieces cloves
• 2 pieces bay leaves
• 1 teaspoon ground cinnamon
• 140 g plain yogurt
• 1 teaspoon 5g of salt
• 2 teaspoons lime juice
• 1 green chili
• 1 small bunch of coriander leaf
• 1 small bunch of mint leaf
Marinate chicken overnight with the above ingredient and stir fry with the chopped onion, garlic, ginger the following day.
Prepare chicken stock for the basmati rice to be place in baking tray, line the chicken on top of it with remaining marinates, and cover with foil. ( 1 cup of rice to 1&1/4 cup chicken stock )
Bake at 180 C covered for 50 mins and open foil to bake for further 20 mins, garnish with coriander leaves to serve.
Credit to https://tasteasianfood.com/chicken-biryani-recipe/?fbclid=IwAR2kNrK0szRnHHr_AhtO62Rn1Bv4vV5bDEle9X4TcI_-wtLBvBT17ohVjSo
https://www.thedeliciouscrescent.com/easy-hyderabadi-chicken-biryani/?fbclid=IwAR2zBJPvP4Pb99Ar_fd9PdiWwnYLLFLM3u5rKRZLywuRZA83kdAEUgZGxn8
https://www.indianhealthyrecipes.com/veg-biryani-recipe-plain-biryani-kuska-rice-recipe/?fbclid=IwAR21xZrR76pBOlyKytEdLcdPBuT5SU-dNflIQvZQKMQh3ngF7i56Y3I_l6o
30 g ghee ( or olive oil or cooking oil )
• 200 g onion
• 500 g chicken, bone-in
• 4 cloves garlic, , chopped
• 1 teaspoons ginger, , chopped
• 7 g ground coriander
• 7 g ground cumin
• 1 g chili powder
• 8 g ground turmeric
• 12 green cardamom pods
• 6 pieces cloves
• 2 pieces bay leaves
• 1 teaspoon ground cinnamon
• 140 g plain yogurt
• 1 teaspoon 5g of salt
• 2 teaspoons lime juice
• 1 green chili
• 1 small bunch of coriander leaf
• 1 small bunch of mint leaf
Marinate chicken overnight with the above ingredient and stir fry with the chopped onion, garlic, ginger the following day.
Prepare chicken stock for the basmati rice to be place in baking tray, line the chicken on top of it with remaining marinates, and cover with foil. ( 1 cup of rice to 1&1/4 cup chicken stock )
Bake at 180 C covered for 50 mins and open foil to bake for further 20 mins, garnish with coriander leaves to serve.
Credit to https://tasteasianfood.com/chicken-biryani-recipe/?fbclid=IwAR2kNrK0szRnHHr_AhtO62Rn1Bv4vV5bDEle9X4TcI_-wtLBvBT17ohVjSo
https://www.thedeliciouscrescent.com/easy-hyderabadi-chicken-biryani/?fbclid=IwAR2zBJPvP4Pb99Ar_fd9PdiWwnYLLFLM3u5rKRZLywuRZA83kdAEUgZGxn8
https://www.indianhealthyrecipes.com/veg-biryani-recipe-plain-biryani-kuska-rice-recipe/?fbclid=IwAR21xZrR76pBOlyKytEdLcdPBuT5SU-dNflIQvZQKMQh3ngF7i56Y3I_l6o
