Kashmiri Chicken Biryani

A community recipe by vishal

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups

500 grams rice
7 chicken thighs
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 cardamom pods
4 cinnamon sticks
2 teaspoons mace
black peppercorns
6 cloves garlic (chopped)
raisins
250 millilitres yoghurt
1 tablespoon ghee (clarified butter)
250 millilitres onions (sliced)
2 teaspoons ground coriander
1 teaspoon red chilli powder
fresh ginger (finely sliced)
cooking oil
1 pinch of salt
water

17⅔ ounces rice
7 chicken thighs
2 teaspoons cumin seeds
2 teaspoons ground coriander
4 cardamom pods
4 cinnamon sticks
2 teaspoons mace
black peppercorns
6 cloves garlic (chopped)
raisins
9 fluid ounces yoghurt
1 tablespoon ghee (clarified butter)
9 fluid ounces onions (sliced)
2 teaspoons ground coriander
1 teaspoon red chile powder
fresh gingerroot (finely sliced)
cooking oil
1 pinch of salt
water

Method

Kashmiri Chicken Biryani is a community recipe submitted by vishal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take 500 gram rice, wash it properly and soak it in some water for 20 minutes.

Take 6-7 chicken thighs and cut it into even sized pieces. Now wash these pieces well and drain the excessive water out.

Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. Whisk the yoghurt nicely.

Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and sautÃ©. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sautÃ©.

Now add the whisked yoghurt mixture and sautÃ©. Cook for 2 minutes and then add the chicken pieces.

Cook for 1 minute and add 2 cups of water and leave it to boil.

Now add the rice to the chicken and allow it to cook. Serve hot

Take 500 gram rice, wash it properly and soak it in some water for 20 minutes.

Take 6-7 chicken thighs and cut it into even sized pieces. Now wash these pieces well and drain the excessive water out.

Take 1 cup of yoghurt and add salt, 1 tsp red chile powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. Whisk the yoghurt nicely.

Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and sautÃ©. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sautÃ©.

Cook for 1 minute and add 2 cups of water and leave it to boil.

Now add the rice to the chicken and allow it to cook. Serve hot