Biryani
Biryani is a traditional dish from Delhi, India, that combines an exquisite mix of spices and intense flavors. First, saffron is soaked in warm milk and blended to obtain a smooth puree. Then, a paste is prepared with chilies, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander seeds and cumin, poppy seeds, nutmeg, mace, coriander or mint leaves, and lemon juice, which is mixed with yogurt to marinate the chicken for several hours. In a pan, onions are fried in ghee until golden and set aside for garnish. Then, the chicken is cooked with the marinade and tomatoes, separating the meat from the juice to cook the basmati rice in this delicious sauce. Finally, the chicken, raisins, cashews, and almonds are reintroduced to the rice and simmered to integrate the flavors. The dish is presented on a large platter with saffron-tinted rice, chicken, eggs, and nuts, garnished with the reserved onions for a colorful and aromatic finish.
Ingredients (26)
- Saffron
- Milk
- Spicy Green Chiles
- Onions
- Garlic
- Cloves
- Peppercorns
- Cardamom Seeds
- Coriander Seeds
- Cumin Seeds
- Poppy Seeds
- Mace
- Cilantro
- Fresh Lemon Juice
- Plain Yogurt
- Boneless Chicken
- Salt
- Vegetable Oil
- Ghee
- Onion
- Tomatoes
- Basmati Rice
- Raisins
- Cashews
- Almonds
- Eggs
Instructions (17 steps)
- 1 Soak saffron in warm milk for 5 minutes and puree in a blender
- 2 Add chilies, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves, and lemon juice
- 3 Blend until a smooth paste is obtained
- 4 Place the paste in a large bowl, add yogurt and mix well
- 5 Marinate the chicken in the yogurt mixture with salt, covered for at least 2 to 6 hours in the refrigerator
- 6 In a pan
- 7 Heat oil over medium heat for 1 minute
- 8 Add ghee and 15 seconds later add the onion and fry for about 8 minutes
- 9 Set aside for garnish
- 10 In the same pan, cook the chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered
- 11 Remove the chicken pieces from the sauce and set aside
- 12 Add rice to the sauce, bring to a boil and cook, covered over low heat for 15 minutes
- 13 Return the chicken and add raisins, cashews, and almonds
- 14 Mix well
- 15 Simmer, covered for 5 minutes
- 16 Arrange the chicken, eggs, and rice on a large platter so that the egg yolks, saffron rice, nuts, and chicken create a colorful presentation
- 17 Add the reserved onion as a garnish
Nutritional Information
Calories:
1111 kcal
Protein:
126%
Carbohydrates:
28%
Fat:
90%
Sugar:
81%
Sodium:
15%
Percent Daily Value for nutrients; calories are shown in kcal.