Ingredienti
Riso Basmati1 cup
Coscia di pollo1 piece
Pollo100 grams
Piselli100 grams
Patata1 piece
Vermicelli0.3 cup
Pomodoro0.5 piece
Cipolla0.5 piece
Olio d'oliva1 tablespoon
Sale2 teaspoons
Curcuma1 teaspoon
Spezie per Biryani1 teaspoon
Lime1 piece
Acqua2 cups
Passi
- 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:
Forno - 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
Fatti nutrizionali
Riso Basmatiper 100gCoscia di polloper 100gPolloper 100gPiselliper 100gPatataper 100gVermicelliper 100gPomodoroper 100gCipollaper 100gOlio d'olivaper 100gSaleper 100gCurcumaper 100gSpezie per Biryaniper 100gLimeper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.