Biryani

Step by step

1. 1

   Marinate chicken with yogurt, pressed garlic, ginger, garam masala, turmeric, curry powder, coriander and salt for at least 1 hour.

2. 2

   Soak rice 30 minutes, then cook al dente in salt water with cardamom, drain.

3. 3

   Soak saffron in 50 ml warm milk.

4. 4

   Slice onions into rings and fry in butter until golden and crispy, set aside.

5. 5

   In the same fat, brown marinated chicken with tomatoes and simmer 15 minutes.

6. 6

   Layer chicken, rice and fried onions alternately in a heavy pot.

7. 7

   Pour saffron milk over the top layer.

8. 8

   Sprinkle with chopped cilantro.

9. 9

   Seal pot tightly and steam over low heat for 25 minutes.

10. 10

    Mix gently and serve.