Ingrédients
- Chicken, skinless and cut into 8 pieces1200 grams
Riz Basmati2.5 cups
Eau4 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
Sauce tomate2 tablespoons- Cinnamon sticks2 sticks
Feuilles de laurier2 leaves
Épices Biryani1 tablespoon
Épices mélangées1 tablespoon
Sel1 tablespoon
Poivre noir1 tablespoon
Safran1 tablespoon- Fresh ginger, minced1 tablespoon
- Vegetable oil for frying0.5 cup
Beurre1 tablespoon
Yaourt2 tablespoons
Huile d'olive1 tablespoon
Vinaigre blanc1 tablespoon- Poivre noir1 teaspoon
- Sel1 teaspoon
Mesures
- 1
To prepare the chicken, marinate the chicken with the mentioned marinade and leave it in the refrigerator for an hour.
60 minutes - 2
Place the chicken in a baking tray at 180 degrees Celsius for 45 minutes or until cooked, then set aside.
45 minutesMatériel requis:🍳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 minutesMatériel requis:
Marmite - 4
Fry the potatoes in frying oil until half cooked and set aside.
15 minutes - 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 minutesMatériel requis:🍳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 minutes - 7
Add the peas, biryani spices, and the remaining salt and black pepper, and continue stirring.
10 minutes - 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 minutes - 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 minutes - 10
Cover the pot again and let it simmer on low heat for 10 minutes, then remove from heat.
10 minutes - 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 minutes
Faits nutritionnels
Riz Basmatipour 100gEaupour 100gSauce tomatepour 100gFeuilles de laurierpour 100gÉpices Biryanipour 100gÉpices mélangéespour 100gSelpour 100gPoivre noirpour 100gSafranpour 100gBeurrepour 100gYaourtpour 100gHuile d'olivepour 100gVinaigre blancpour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.