Chicken Biryani

Chicken Biryani is a famous dish in almost all the Arab world. One of the best Indian dishes was first transferred to Yemeni cuisine, in addition to the dishes he mastered, such as Mandi, Madhbi, Madfoun, and so on. Then the famous dish moved to all Gulf kitchens to turn into a main meal in countries such as Saudi Arabia. And the Emirates and then found its way to all the kitchens of the Arab world, and perhaps what gives the biryani its distinctive taste is a group of well-made spices that make rice with chicken an unforgettable meal and here are the ingredients

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients

• 1 kilo of chicken legs with skin

• Half a kilo of basmati rice (or any type of rice)

• 5 tablespoons vegetable oil

• 3 small onions, sliced

• 3 tomatoes, quartered

• 3 long hot green peppers, sliced                longitudinally from the middle

• Quarter cup of raisins 

• 4 tablespoons garlic and ginger paste

• 2 teaspoons paprika powder

• 1 teaspoon turmeric

• 1 teaspoon finely ground coriander

• Half a teaspoon of cumin

• 1 teaspoon gram masala spices

• 4 cloves

• 3 cardamom pods

• 2 cinnamon sticks

• Green coriander and fresh mint leaves

• 250g yoghurt

• 1 tablespoon of melted butter

• Half a cup of saffron milk (a little saffron soaked in milk)

• 4 pieces fried onion slices

• Salt on demand

• ¼ cup mixed nuts, for decoration

How to prepare

1. Wash the basmati rice in 4 bowls so that the water becomes clear, then leave the rice to soak for an hour

• We add garlic and ginger paste to the onions to take the taste

• Add salt to taste

• Then add the chicken and let it turn and brown (the more fried the chicken, the more taste it takes)

• Add the paprika, turmeric, masala, cumin and fine coriander and mix them well

• Add chopped tomatoes, green peppers, coriander leaves and mint

• Add the yoghurt and stir the mixture

• Cover the pot until the chicken is cooked

• *Let’s start with cooking the rice:

1. Put water in another saucepan and add cardamom, cinnamon and cloves to it

1. Then add a little vegetable oil, coriander leaves and mint

1. Let the water boil

1. Add the rice and let it cook by 90%.

1. We open the chicken pot and add some fried onions to it

1. Add the rice evenly over the chicken

16. Half a second layer of fried onions

17. Finally, add the melted butter and saffron milk (tinctures can be used if saffron is not available)

1. Cover the pot and leave it on a low heat for 5 minutes

1. Serve the biryani and add nuts as desired