Biriani with Сhicken
by Editorial Staff
Indian pilaf is something! And it is prepared with chicken, ginger and turmeric, usually on holidays. I am sharing the recipe for making “Biriani” with chicken, it will be delicious!
Servings: 4-6
Cook: 50 mins
Ingredinets
- Long grain rice or basmati – 150 Grams
- Chicken Thighs – 4 Pieces
- Salt, pepper – To taste
- Vegetable oil – 2 Tbsp. spoons
- Onion – 1 Piece
- Fresh Ginger – To taste (4 cm)
- Turmeric – 1 Teaspoon
- Cardamom – 0.5 Teaspoons
- Cinnamon stick – 1 pc
- Bay leaf – 1 piece
- Raisins – 0.5 cups
- Broth or Water – 2.5 Glasses
- Almonds – 1/4 Cup
- Cilantro – To taste
Directions
- Put the rice in a bowl, cover it with water and rinse well, then repeat the procedure several times until clean water.
- Wash the chicken thighs, cut each lengthwise along the bone, rub with salt and pepper. Fry the meat in a skillet until golden brown, then transfer to a plate.
- Finely chop the onion and ginger root, fry in the pan in which the chicken was fried, add the cardamom and turmeric. Add rice to the contents of the pan and stir, then add chicken, raisins, cinnamon, bay leaf, pour in water or broth.
- After the liquid has boiled, reduce heat, cover the pan and cook for 15-20 minutes (until the rice is soft). After cooking, let the dish steep for 5-7 minutes.
- Remove the bay leaf and cinnamon from the pilaf. Fry the nuts in a separate skillet and add them to the pilaf. Serve immediately after cooking, garnished with cilantro.
Bon Appetit!
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