Ingredienser
Yoghurt1 kilogram- Chicken, cut, washed, and drained500 grams
Basmati Ris3 cups- Garlic cloves7 cloves
Lök1 piece
Chilipeppar2 pieces
Krydda1 tablespoon
Ingefära2 tablespoons
Lagerblad2 leaves- Cloves4 pieces
Kardemumma6 pieces- Cinnamon stick1 stick
Steg
- 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 minNödvändiga verktyg:
Kastrull
Kniv
Skärbräda - 2
Boil the rice for ten minutes and add the bay leaf, cloves, cardamom, and cinnamon, then drain.
10 minNödvändiga verktyg:Kastrull - 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 minNödvändiga verktyg:Kastrull - 4
Invert the biryani pot onto a serving dish and serve.
5 min
Näringsvärde
Yoghurtper 100gBasmati Risper 100gLökper 100gChilipepparper 100gKryddaper 100gIngefäraper 100gLagerbladper 100gKardemummaper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.