Indian Chicken Biryani

Summary

Ingredients

• 4 chicken legs or 1 whole chicken (corn chicken)
• 1 tablespoon Garam Masala or Biryani Masala or 7-spice mix
• 150 g natural yourt
• 2 onions)
• 6 clove (s) garlic, crushed
• 1 teaspoon ginger, freshly grated
• 9 cardamom capsules (pushed open)
• 3 sticks cinnamon (Cassia Barak, not the rolled ones, but the broad ones)
• 2 chilli pepper (s), green
• 1 cup lentils (Moong Dal)
• 2 cup rice (Basmati)
• 100 g butter
• 3 tablespoon oil

For the dip:

• 10 clove garlic
• 1 ½ tablespoon paprika powder, noble sweet
• 1 teaspoon chili powder
• 1 tablespoon vinegar, lighter
• salt

Print Recipe Pin Recipe

Instructions

1. Peel the skin off the chicken (a corn chicken tastes best - but doesn`t have to be) and cut it up. Soak in yoghurt and garam masala or biryani masala (from the Indian shop) or a 7-spice mixture - whatever you have there or what is best to buy. Let it stand for a while. (the longer, the better - preferably overnight so that the meat is nice and tender)
2. In a heavy saucepan 1 onion, cut into rings, fry in 3 tablespoons of oil until translucent, add the ginger and 3 cloves of garlic, 6 cardamom pods, 2 cinnamon sticks and a little salt and fry everything a little, but not too much. Now add the chicken and yoghurt mixture and fry briefly, then continue cooking on a low level until the whole thing has got a nice medium brown color.
3. In the meantime, roast the moong lentils in a pan while stirring without fat until they are medium brown, then add a little water (just enough to cover all the lentils) and simmer for another 3 minutes on a low level, then remove from the heat and set aside.
4. Wash the basmati rice, melt the butter in another large saucepan, finely chop 1 onion, lightly fry the remaining garlic, cardamom, cinnamon stick and salt, add the washed rice and stir everything well, cook a little and then add the moong lentils. Top up with boiling water (1 cup of rice = 1.5 cups of water) and cook a little more. Add the chicken pieces and the green chili peppers and finish cooking on a low heat with the lid closed.
5. The following dip goes well with it: (Garlic-Chili)
6. Put about 10 cloves of garlic (to taste) with a little water in a small chopper and chop. Pour the garlic-water mixture into a bowl and mix in the following ingredients: 1.5 teaspoons of sweet paprika, 1 teaspoon of chili powder (to taste), salt and 1 teaspoon of white vinegar.
7. Stir everything and the dip is ready.