Chicken Biryani: Aromatic Indian Pilaf

An aromatic, spicy Indian dish — incredibly tasty. Try! This Indian pilaf is very tasty and rich in the aromas of spices. When I started preparing it, I was somewhat alarmed by the presence of several unusual ingredients in its composition, such as: almonds, ginger, raisins, cinnamon. It was not clear to me how all these components would fit together. But the result exceeded my expectations, and my fears were not confirmed: great, I’ll tell you, all these products are friends. My husband, a great expert in pilaf (Tajik, Uzbek), sneered: “Well, that’s it, now there will be someone to cook the pilaf if I’m too lazy...” (“Yeah,” I thought, how could it be wrong!” After all, I will never refuse his pilaf!!!) And without irony, my husband added: “It turned out very good and tasty!” And I believe him. Try this interesting dish yourself and express your opinion in the comments to the dish.
cook time: 10h
Gavin Tanner
Chicken Biryani: Aromatic Indian Pilaf

Nutrition Facts (per serving)

244
Calories
12g
Fat
22g
Carbs
11g
Protein

Ingredients (15 portions)

For biryani:

Rice 2 cup
Bulb onions 2 pc
Tomatoes 2 pc
Garlic 2 clove
Ginger 2 tsp
cinnamon stick 1 pc
Raisin 2 tbsp
Almond 3 tbsp
Chickpeas 10 tbsp
Vegetable oil 3 tbsp
Butter 3 tbsp
Zira 1 tsp
Ground cinnamon 1 tsp
Turmeric 1.5 tbsp
Paprika 1 tsp
Cardamom 4 pc
Curry 2 tsp
Salt to taste

For marinating chicken:

Chicken 1 kg
Yogurt 1 cup
Ground cinnamon to taste
Zira to taste
Ground coriander to taste
Turmeric 1.5 tsp
Salt 2 tsp

Recipe instructions

Step 1

Step 1
We prepare the ingredients for the dish. We wash and clean vegetables, herbs, raisins, chicken. You can take fresh tomatoes. But now is not their season, so I took frozen ones.

Step 2

Step 2
The night before, place the chicken pieces in a deep container, mix them thoroughly with chicken spices.

Step 3

Step 3
Add yogurt to the chicken and stir. Cover the container with a lid or cover with plastic wrap and place in the refrigerator overnight.

Step 4

Step 4
If you decide to cook Biryani with chickpeas, then you need to wash it thoroughly and soak it overnight the day before. The next day, boil the chickpeas in plenty of water until tender, about an hour.

Step 5

Step 5
2-3 hours before preparing the dish, rinse the rice well until the water becomes clear and leave to dry. Basmati rice is used for Biryani, but if you take another long-grain variety instead, this will not particularly affect the taste of the dish, and the difference will only be noticeable in appearance (although true gourmets can argue with this).

Step 6

Step 6
Take the chicken marinated in yogurt and spices out of the refrigerator. Fry it in whole pieces or finely chopped in a frying pan until golden brown.

Step 7

Step 7
Meanwhile, pour boiling water over the almonds and let stand for 10 minutes.

Step 8

Step 8
As a result, the almonds are easily peeled.

Step 9

Step 9
Cut the onion into half rings, grate the garlic and ginger or chop it very finely.

Step 10

Step 10
Add chickpeas (if using) to the almost finished chicken and fry for another minute.

Step 11

Step 11
Fry the onion separately in vegetable oil until transparent. Add all the spices: ground coriander, cinnamon (preferably both a stick (if you can find it) and powder), cumin, turmeric, paprika, cardamom, grated ginger and garlic, salt, diced tomato, simmer for 1-2 minutes. Turn off the gas and leave the frying for a while. Pour water into the kettle and put it on the fire to boil.

Step 12

Step 12
The water in the kettle is almost boiling!!!, when we first fry the almonds in butter until lightly browned :), then add rice and raisins, turmeric, curry, salt, fry everything well for about 2 more minutes.

Step 13

Step 13
Fill with water and cook until the rice is half cooked — about 10 minutes. For 2 cups of rice, take 2 cups of water (1:1), since we need to undercook the rice.

Step 14

Step 14
Well, now, if you have a fairly deep and large frying pan (you can take a cauldron or a wok), first put a smaller part of the semi-cooked rice on it, and fry it on top.

Step 15

Step 15
Then — chicken, chickpeas and rice again.

Step 16

Step 16
Add 1 more glass of boiled water and cook until the dish is ready (all the water will evaporate and the rice will become soft). Cover the finished dish with a lid and leave to brew for 10 minutes.

Step 17

Step 17
Then add chopped parsley, mix well and serve. Bon appetit!

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