Indian Chicken Biryani

Summary

Prep Time	1 hr
Total Time	7 hrs
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

For the dip:

Instructions

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)
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.
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.
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.
The following dip goes well with it: (Garlic-Chili)
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.
Stir everything and the dip is ready.

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