Main course ☀️
Chicken Biryani
The Indian classic full of spices here with chicken. Traditional variations with beef or goat are also popular. These should actually be cookable in the same way. The recipe here is roughly a North West Indian version. The special thing about biryani is all the spices that are added to the sauce and served with it (and also eaten, at least cloves and cardamom, you don't have to start chewing a cinnamon stick now). These very intense spice kicks in between make the dish particularly special and delicious.
Keywords:
Portions:
4-6 grosszügige PortionenAdjust Amount:
Ingredients
Marinade
4-5 tbsp
1/2 tsp
Turmeric
1 tsp
Salt
1 tbsp
Neutral oil
3 cm
Ginger, crushed (alternatively: grated)
1
Juice of one lemon
4
Garlic cloves, pressed
150 g
Yogurt
1 kg
Chicken thighs and hips, on the bone without skin
Sauce
2 tbsp
Neutral oil
1 tbsp
Ghee (alternatively: butter)
2
Cinnamon sticks (Ceylon)
8
Cloves
8
Cardamom capsules
2
Bay leaves
1
Star anise
1-2
Chillis, green
2-3
Red onion
1
Tomato, large
1 tbsp
1 bunch
Cilantro
1 bunch
Mint, fresh
Salt
Rice
550 g
Basmati rice
Salt
1 pinch
Safran
2 tbsp
Rose water (alternatively: water)
10 mL
Water, hot
Garnitur
2-3
Onion, red, thinly sliced
50 g
Cashew nuts
30 g
raisins (white traditional, black better)
Cilantro
Mint (fresh)
Baking:
25 min at 230 °C Ober-/UnterhitzeOn the Plate:
24 hInstructions
The day before
- Skin the chicken legs and cut in half at the knee joint. Trim off any protruding fat.
- Mix all the marinade ingredients together and toss the chicken in it. Leave to marinate in a small bowl in the fridge. Preferably overnight, at least 4 hours.
Chicken
- The next day, heat the neutral oil and butter in a cast iron pan. Meanwhile, finely chop the onion.
- Roast the whole spices (cinnamon sticks, cardamom, cloves, star anise and bay leaf) in the oil until aromatic.
- Add the onion and fry until it starts to brown. Meanwhile, cut the chilli(s) into thin slices.
- Now add the chilli and fry for 1-2 minutes.
- Cut the tomato into ~1 cm pieces. Roughly chop the main part of the mint and coriander. Add everything together with the tablespoon of garam masala and simmer for a few minutes.
- Now add the chicken and marinade and cook over a medium-high heat for approx. 15-20 minutes under good supervision. Watch the bottom of the pan to make sure nothing burns. The chicken should be almost cooked through towards the end. Continue with the following steps until the rice has drained, removing the chicken from the heat if necessary.
- Now preheat the oven to 230 degrees with a grill on the lowest setting.
Rice and garnish
- While the chicken is cooking, you can prepare the rice and the garnish. First cut the onion into thin slices and slowly caramelize with a little oil over a medium heat.
- Then wash the rice until the water runs clear (~3 times) and simmer in approx. 1.7 liters of boiling, salted water for 5 minutes with the lid on. The water should boil before the rice is added. Then drain the water and allow the rice to evaporate a little.
Compilation
- Place the chicken in the bottom of the pan and spread the rice on top.
- Allow the saffron to infuse in the rose water so that it releases its color. (a little more warm water can help here) Then pour evenly over the rice.
- Spread the cashew nuts and raisins evenly over the rice. Top with the sautéed onion.
- Cover the pot with aluminum foil and place the lid on top. If possible, no steam should escape from the pot in the oven.
Baking
- Bake at 230 degrees for 10 minutes.
- Then reduce the temperature to 180 degrees and bake for a further 15 minutes.
- Serve with some fresh cilantro and mint and cucumber raita
Last modified: Nov 02, 2023, 10:13 AM