Indian Chicken Biryani
4 servings
40 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Wash and dry the chicken drumsticks.
- Chicken drumstick: 900 g
2
Prepare the marinade. In a bowl, combine grated ginger, chopped garlic, and chili pepper, 1 tablespoon of olive oil, tomato paste, salt, and masala seasoning.
- Ginger root: 0.2 piece
- Garlic: 3 cloves
- Chili pepper: 0.5 piece
- Olive oil: 1 tablespoon
- Tomato paste: 1 tablespoon
- Salt: to taste
- Masala (spice blend): 1 tablespoon
3
Add yogurt and lemon juice, mix well.
- Plain (natural) yoghurt: 0.5 glass
- Lemon juice: 1 teaspoon
4
Marinate the drumsticks and place them in the refrigerator overnight.
- Chicken drumstick: 900 g
5
Rinse basmati rice, soak in cold water for 20 minutes.
6
Drain the water.
7
Chop the onion into thin half-rings and fry in a wide pot with butter.
- Onion: 1 head
- Clarified butter (ghee): 1 tablespoon
8
Add marinated drumsticks along with the marinade to the onion.
- Chicken drumstick: 900 g
- Tomato paste: 1 tablespoon
9
Simmer for 5–7 minutes, then flip the chicken drumsticks and simmer for another 10 minutes.
10
Place rice on the chicken, pour hot water so that it is 1 cm above the rice, and add a cinnamon stick.
- Basmati rice: 1 glass
- Cinnamon sticks: 1 piece
11
Bring to a boil and cook for 5 minutes uncovered.
12
Reduce the heat to low, cover the pot with a lid, and cook for another 20 minutes without stirring.
13
Turn off the heat and let it sit covered for 5 minutes.
14
Garnish with cilantro leaves.
- Cilantro: to taste
