Ingrédients
Yaourt1 kilogram- Chicken, cut, washed, and drained500 grams
Riz Basmati3 cups- Garlic cloves7 cloves
Oignon1 piece
Piment2 pieces
Curry1 tablespoon
Ginger2 tablespoons
Laurier2 leaves- Cloves4 pieces
Cardamome6 pieces- Cinnamon stick1 stick
Mesures
- 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 minutesMatériel requis:
Marmite
Couteau
Planche à découper - 2
Boil the rice for ten minutes and add the bay leaf, cloves, cardamom, and cinnamon, then drain.
10 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 4
Invert the biryani pot onto a serving dish and serve.
5 minutes
Faits nutritionnels
Yaourtpour 100gRiz Basmatipour 100gOignonpour 100gPimentpour 100gCurrypour 100gGingerpour 100gLaurierpour 100gCardamomepour 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.