Ingredienti
Yogurt1 kilogram- Chicken, cut, washed, and drained500 grams
Riso Basmati3 cups- Garlic cloves7 cloves
Cipolla1 piece
Peperoncino2 pieces
Curry1 tablespoon
Zenzero2 tablespoons
Foglia di alloro2 leaves- Cloves4 pieces
Cardamomo6 pieces- Cinnamon stick1 stick
Passi
- 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 minUtensili necessari:
Pentola
Coltello
Tagliere - 2
Boil the rice for ten minutes and add the bay leaf, cloves, cardamom, and cinnamon, then drain.
10 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Pentola - 4
Invert the biryani pot onto a serving dish and serve.
5 min
Fatti nutrizionali
* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

