Ingredients
Yogurt1 kilogram- Chicken, cut, washed, and drained500 grams
Basmati Rice3 cups- Garlic cloves7 cloves
Onion1 piece
Chili Pepper2 pieces
Curry1 tablespoon
Ginger2 tablespoons
Bay Leaf2 leaves- Cloves4 pieces
Cardamom6 pieces- Cinnamon stick1 stick
Steps
- 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 minRequired Tools:
Pot
Knife
Cutting Board - 2
Boil the rice for ten minutes and add the bay leaf, cloves, cardamom, and cinnamon, then drain.
10 minRequired Tools:Pot - 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 minRequired Tools:Pot - 4
Invert the biryani pot onto a serving dish and serve.
5 min
Nutrition Facts
Yogurtper 100gBasmati Riceper 100gOnionper 100gChili Pepperper 100gCurryper 100gGingerper 100gBay Leafper 100gCardamomper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.