Kashmiri Chicken Biryani
A community recipe by vishalNot tested or verified by Nigella.com
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Take 500 gram rice, wash it properly and soak it in some water for 20 minutes. Take 6-7 chicken thighs and cut it into even sized pieces. Now wash these pieces well and drain the excessive water out. Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. Whisk the yoghurt nicely. Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and sauté. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sauté. Now add the whisked yoghurt mixture and sauté. Cook for 2 minutes and then add the chicken pieces. Cook for 1 minute and add 2 cups of water and leave it to boil. Now add the rice to the chicken and allow it to cook. Serve hot
Take 500 gram rice, wash it properly and soak it in some water for 20 minutes. Take 6-7 chicken thighs and cut it into even sized pieces. Now wash these pieces well and drain the excessive water out. Take 1 cup of yoghurt and add salt, 1 tsp red chile powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. Whisk the yoghurt nicely. Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and sauté. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sauté. Now add the whisked yoghurt mixture and sauté. Cook for 2 minutes and then add the chicken pieces. Cook for 1 minute and add 2 cups of water and leave it to boil. Now add the rice to the chicken and allow it to cook. Serve hot
Introduction
Ingredients
Serves: 4
Metric
Cups
- 500 grams rice
- 7 chicken thighs
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 4 cardamom pods
- 4 cinnamon sticks
- 2 teaspoons mace
- black peppercorns
- 6 cloves garlic (chopped)
- raisins
- 250 millilitres yoghurt
- 1 tablespoon ghee (clarified butter)
- 250 millilitres onions (sliced)
- 2 teaspoons ground coriander
- 1 teaspoon red chilli powder
- fresh ginger (finely sliced)
- cooking oil
- 1 pinch of salt
- water
- 17⅔ ounces rice
- 7 chicken thighs
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 4 cardamom pods
- 4 cinnamon sticks
- 2 teaspoons mace
- black peppercorns
- 6 cloves garlic (chopped)
- raisins
- 9 fluid ounces yoghurt
- 1 tablespoon ghee (clarified butter)
- 9 fluid ounces onions (sliced)
- 2 teaspoons ground coriander
- 1 teaspoon red chile powder
- fresh gingerroot (finely sliced)
- cooking oil
- 1 pinch of salt
- water
Method
Kashmiri Chicken Biryani is a community recipe submitted by vishal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Serve hot with raw onion and lemon wedges
Serve hot with raw onion and lemon wedges
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