Ingredientes
Yogur1 kilogram- Chicken, cut, washed, and drained500 grams
Arroz Basmati3 cups- Garlic cloves7 cloves
Cebolla1 piece
Pimiento picante2 pieces
Curry1 tablespoon
Jengibre2 tablespoons
Hoja de laurel2 leaves- Cloves4 pieces
Cardamomo6 pieces- Cinnamon stick1 stick
Pasos
- 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.
recipe.minutesHerramientas necesarias:
Olla
Cuchillo
Tabla de cortar - 2
Boil the rice for ten minutes and add the bay leaf, cloves, cardamom, and cinnamon, then drain.
recipe.minutesHerramientas necesarias:Olla - 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.
recipe.minutesHerramientas necesarias:Olla - 4
Invert the biryani pot onto a serving dish and serve.
recipe.minutes
Datos nutricionales
Yogurpor 100gArroz Basmatipor 100gCebollapor 100gPimiento picantepor 100gCurrypor 100gJengibrepor 100gHoja de laurelpor 100gCardamomopor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.