Ingredienti
- Chicken, skinless and cut into 8 pieces1200 grams
Riso Basmati2.5 cups
Acqua4 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
Salsa di pomodoro2 tablespoons- Cinnamon sticks2 sticks
Foglie di alloro2 leaves
Spezie per Biryani1 tablespoon
Spezie miste1 tablespoon
Sale1 tablespoon
Pepe nero1 tablespoon
Zafferano1 tablespoon- Fresh ginger, minced1 tablespoon
- Vegetable oil for frying0.5 cup
Burro1 tablespoon
Yogurt2 tablespoons
Olio d'oliva1 tablespoon
Aceto bianco1 tablespoon- Pepe nero1 teaspoon
- Sale1 teaspoon
Passi
- 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 minUtensili necessari:🍳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 minUtensili necessari:
Pentola - 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 minUtensili necessari:🍳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
Fatti nutrizionali
Riso Basmatiper 100gAcquaper 100gSalsa di pomodoroper 100gFoglie di alloroper 100gSpezie per Biryaniper 100gSpezie misteper 100gSaleper 100gPepe neroper 100gZafferanoper 100gBurroper 100gYogurtper 100gOlio d'olivaper 100gAceto biancoper 100gPepe neroper 100gSaleper 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.