Biryani

    Biryani

    (13)
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    13 people made this

    About this recipe: A classic biryani recipe for a large crowd.

    Ingredients
    Serves: 12 

    • 2 1/2 tablespoons olive oil
    • 3 tablespoons natural yoghurt
    • 2 tablespoons vinegar
    • 1 medium onion, sliced
    • 2 cloves garlic, crushed
    • 1 tablespoon ginger paste
    • 2 small green chillies
    • 2 medium tomatoes, chopped
    • 2 tablespoons garam masala
    • 1 tablespoon dried mint
    • salt and pepper to taste
    • 5 sprigs coriander
    • 1 (1.25kg) whole chicken, skin removed and cut into pieces
    • 2 litres water
    • 740g uncooked basmati rice
    • 1 bay leaf
    • 4 pods green cardamom
    • 1 pod black cardamom
    • 1 cinnamon stick
    • salt to taste
    • 1/4 teaspoon turmeric

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the olive oil in a large frying pan over medium heat. Mix in the yoghurt and vinegar. Place the onion in the frying pan, and cook until tender. Mix in the garlic, ginger paste, green chillies and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt and pepper, and mix in the coriander.
    2. Place the chicken in the frying pan. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
    3. Bring the water and rice to the boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
    4. In a separate saucepan, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the turmeric, and mix to serve.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    25

    quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish.  -  29 Mar 2006  (Review from Allrecipes US | Canada)

    by
    10

    I played around with the spices til it was to our taste. The other changes I made were to use fresh mint, and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks!  -  21 Mar 2008  (Review from Allrecipes US | Canada)

    by
    8

    Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!!  -  09 Oct 2009  (Review from Allrecipes US | Canada)

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