Ingredienser
Yoghurt1 kilogram- Chicken, cut, washed, and drained500 grams
Basmati Ris3 cups- Garlic cloves7 cloves
Løg1 piece
Chilipeber2 pieces
Karry1 tablespoon
Ingefær2 tablespoons
Laurbærblad2 leaves- Cloves4 pieces
Kardemomme6 pieces- Cinnamon stick1 stick
Trin
- 1
Finely chop the onion and place it in a pot with a quarter cup of corn oil. When it softens, add the garlic and chili, then add the yogurt, chicken, and spices, and let it cook for 45 minutes, then remove the chicken.
45 minNødvendigt udstyr:
Kedel
Kniv
Skærebræt - 2
Boil the rice for ten minutes and add the bay leaf, cloves, cardamom, and cinnamon, then drain.
10 minNødvendigt udstyr:Kedel - 3
In a pot, place the first layer of chicken, then arrange the rice, add half of the yogurt sauce, then the remaining rice, and finally the rest of the yogurt sauce. Let the pot sit on low heat for a quarter of an hour, turn off the heat, and let the dish rest for ten minutes.
15 minNødvendigt udstyr:Kedel - 4
Invert the biryani pot onto a serving dish and serve.
5 min
Ernæringsfakta
Yoghurtpr. 100gBasmati Rispr. 100gLøgpr. 100gChilipeberpr. 100gKarrypr. 100gIngefærpr. 100gLaurbærbladpr. 100gKardemommepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.