Biryani
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertFor 2 portions
- Basmati riceOr: Jasmine rice, Long grain rice100 g
- Chicken thighsOr: Lamb¼ kg
- Natural yogurtOr: Greek yogurt65 g
- OnionsOr: Shallots1 Stk
- Garlic clovesOr: Garlic powder2 Stk
- GingerOr: Ground ginger1 cm
- TomatoesOr: Cherry tomatoes1 Stk
- Garam masalaOr: Curry powder½ tsp
- Turmeric¼ tsp
- Curry powderOr: Cayenne pepper¼ tsp
- Coriander powder½ tsp
- SaffronOr: Yellow food coloring1 pinch
- Cilantro1 bunch
- Cardamom6 Stk
- Salt1 TL
- butter20 g
Step by step
- 1
Marinate chicken with yogurt, pressed garlic, ginger, garam masala, turmeric, curry powder, coriander and salt for at least 1 hour.
- 2
Soak rice 30 minutes, then cook al dente in salt water with cardamom, drain.
- 3
Soak saffron in 50 ml warm milk.
- 4
Slice onions into rings and fry in butter until golden and crispy, set aside.
- 5
In the same fat, brown marinated chicken with tomatoes and simmer 15 minutes.
- 6
Layer chicken, rice and fried onions alternately in a heavy pot.
- 7
Pour saffron milk over the top layer.
- 8
Sprinkle with chopped cilantro.
- 9
Seal pot tightly and steam over low heat for 25 minutes.
- 10
Mix gently and serve.
Want to cook this recipe?
Discover this and 1,000+ more recipes in the Mealyo app and save time, money and food at the same time.
Join waitlist
