Biryani is an Indian analogue of Uzbek pilaf. It is prepared, like all dishes of local cuisine, with an abundance of spices and herbs.
There are vegetarian recipes, but those with chicken are more filling and interesting.
To prepare you will need:
- 600-800 g chicken fillet;
- 1-1.5 cups rice (basmati);
- 1 large onion;
- ginger root, chili pepper - to taste;
- 4 cloves of garlic;
- 1 tbsp tomato paste;
- 0.5 cups of yogurt;
- lemon juice - to taste;
- 1 tbsp vegetable oil;
- 50 grams of melted butter;
- spices: cumin, turmeric, cardamom, cinnamon and salt - to taste;
- cilantro - to taste.
How to cook
Chicken meat needs to be marinated. To do this, peel ginger, garlic, chop, mix, add chili pepper, olive oil, tomato paste and spice mix (cumin, turmeric, cardamom). Lastly, add yogurt and mix the marinade.
Cut the meat into strips or other shapes and place in the marinade.
Rinse the rice in running water and soak for 20-30 minutes. This is important because, unlike pilaf, rice in biryani is added to almost cooked meat.
The onion is cut into half rings, fried in butter, and then the meat and marinade are added.
The meat is stewed for some time on pieces of fried onion, without being mixed, then each piece is turned over and stewed on the other side.
When the meat is almost ready, put soaked basmati rice on top. Add enough water to slightly cover the grain.
Let the water boil without a lid, turn the heat down low and cook for 20 minutes under the lid, without stirring or lifting the lid. Serve the dish with fresh herbs.
Bon appetit!
