Zutaten
Basmati-Reis1 cup
Hähnchenschenkel1 piece
Hähnchen100 grams
Erbsen100 grams
Kartoffel1 piece
Vermicelli0.3 cup
Tomate0.5 piece
Zwiebel0.5 piece
Olivenöl1 tablespoon
Salz2 teaspoons
Kurkuma1 teaspoon
Biryani Gewürze1 teaspoon
Limette1 piece
Wasser2 cups
Schritte
- 1
In a pot on the stove, place the thigh, chicken piece, onion, and tomato, stir slightly, then add water and mix the ingredients.
5 MinBenötigte Werkzeuge:
Topf - 2
Add salt, spices, lime, and turmeric to the pot and let it cook for 30 minutes to boil.
30 Min - 3
Remove the pot from the heat, take out the thigh and chicken piece, and set them aside.
5 Min - 4
In another pot on the stove, heat the oil, add the vermicelli and stir until it turns golden, then add the chicken broth and rice so that the broth is slightly above the rice level, stir well and let it cook for 30 minutes.
30 MinBenötigte Werkzeuge:Topf - 5
Add the peas and diced roasted potatoes to the rice, then cut the chicken piece into small pieces, place it on top of the rice, and mix the ingredients well.
5 Min - 6
Place the chicken thigh in the oven to brown, then remove it.
10 MinBenötigte Werkzeuge:
Ofen - 7
Remove the pot from the heat, pour the biryani rice onto a plate, place the chicken thigh on top, and serve hot.
5 Min
Nährwertangaben
Basmati-Reispro 100gHähnchenschenkelpro 100gHähnchenpro 100gErbsenpro 100gKartoffelpro 100gVermicellipro 100gTomatepro 100gZwiebelpro 100gOlivenölpro 100gSalzpro 100gKurkumapro 100gBiryani Gewürzepro 100gLimettepro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.