Ingredients
- Chicken, skinless and cut into 8 pieces1200 grams
Basmati Rice2.5 cups
Water4 cups- Large tomatoes, peeled and diced3 pieces
- Onion, medium white, diced3 pieces
- Garlic cloves, peeled and minced5 cloves
- Canned peas0.5 cup
- Green pepper, diced1 piece
- Large potato, peeled and diced1 piece
Tomato Sauce2 tablespoons- Cinnamon sticks2 sticks
Bay leaves2 leaves
Biryani Spices1 tablespoon
Mixed Spices1 tablespoon
Salt1 tablespoon
Black Pepper1 tablespoon
Saffron1 tablespoon- Fresh ginger, minced1 tablespoon
- Vegetable oil for frying0.5 cup
Butter1 tablespoon
Yogurt2 tablespoons
Olive oil1 tablespoon
White vinegar1 tablespoon- Black Pepper1 teaspoon
- Salt1 teaspoon
Steps
- 1
To prepare the chicken, marinate the chicken with the mentioned marinade and leave it in the refrigerator for an hour.
60 min - 2
Place the chicken in a baking tray at 180 degrees Celsius for 45 minutes or until cooked, then set aside.
45 minRequired Tools:🍳Baking tray - 3
In a pot, add a tablespoon of butter, the rice, and 4 cups of hot water with salt and black pepper. Cover until the rice is 70% cooked, then set aside.
30 minRequired Tools:
Pot - 4
Fry the potatoes in frying oil until half cooked and set aside.
15 min - 5
In a relatively large pot, add two tablespoons of vegetable oil and sauté the onions, stirring until golden brown. Add the garlic, ginger, bay leaves, cinnamon sticks, and green pepper, and continue stirring until you smell the garlic.
20 minRequired Tools:🍳Large pot - 6
Add the tomatoes and sauce with half a cup of hot water only, and please do not increase the amount of water here. Continue stirring until the mixture is well combined.
10 min - 7
Add the peas, biryani spices, and the remaining salt and black pepper, and continue stirring.
10 min - 8
Add the fried potatoes and the chicken that was cooked in the oven. Stop stirring, cover the pot, and let it simmer on low heat for 20 minutes, then remove from heat.
20 min - 9
In a large pot, layer the basmati rice, then a layer of the biryani mixture with chicken, then a second layer of rice, followed by another layer of the biryani mixture and chicken, and so on until all the biryani and rice are used, sprinkling saffron between the layers.
20 min - 10
Cover the pot again and let it simmer on low heat for 10 minutes, then remove from heat.
10 min - 11
Leave the pot covered for 20 minutes to allow the rice to absorb the different flavors, then invert the pot onto a suitable serving dish and serve hot.
20 min
Nutrition Facts
Basmati Riceper 100gWaterper 100gTomato Sauceper 100gBay leavesper 100gBiryani Spicesper 100gMixed Spicesper 100gSaltper 100gBlack Pepperper 100gSaffronper 100gButterper 100gYogurtper 100gOlive oilper 100gWhite vinegarper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.