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Recipe Home
Biryani Varieties Category
Chicken Biryani
Popular
Category :
Biryani Varieties
Author :
TajRecipe
Date :
1/14/2007
Rating:
( 3.7 ) by 27 users
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Ingredients:
1 chicken, skinned
600ml/2 1/2 cups natural (plain) yoghurt
45ml/3 tbsp ghee
3 onions, sliced
225g/1 cup long-grain rice, soaked
5ml/1 tsp saffron strands
15ml/1 tbsp hot milk
25g/1/4 cup flaked almonds
50g/1/3 cup raisins
4 hard-boiled (hard-cooked) eggs, sliced
salt to taste
For Marinade
3 medium sized onions, finely chopped
5 cloves garlic, chopped
10cm/4 in ginger root, chopped
1 spring fresh mint
4 cardamom pods
2 blades mace
4 cloves
10ml/2 tsp poppy seeds
2.5cm/1 in cinnamon stick
4 green chilies
Instructions:
Clean the chicken and reserve the liver and kidneys. Cut the chicken into 4-6 pieces and slice the liver and kidneys. Grind together the marinade ingredients then mix with yoghurt, pour over the chicken and leave to marinate for 2 hours.
Heat the ghee and fry the onions until golden. Add to the chicken marinade and mix thoroughly. Place in a pan and cook over a gentle heat for about 45 minutes until tender. Meanwhile, boil the rice in salted water for about 8 minutes until almost cooked.
Layer the rice and chicken in a casserole and dot with ghee, Dissolve the saffron in the milk and sprinkle over the top. Cover tightly with foil and the lid and place the casserole in a large pan half-filled with hot water. Bring to the boil and simmer for 30 minutes. Fry the almonds and raisins in a little ghee and use to garnish the biryani with slices of hard-boiled egg.
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There are: (1) comments
Author:
sneaker
Email:
XXXsneaker460@yahoo.comXXX
Date:
3/12/2007
Comment:
good one. thank u!!
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