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Kashmiri Chicken Biryani

A community recipe by

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 root 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 ounce yoghurt
  • 1 tablespoon ghee (clarified butter)
  • 9 fluid ounce 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 sauté. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sauté.
  • Now add the whisked yoghurt mixture and sauté. 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 sauté. Now add 1 tsp ginger paste and 5-6 chopped green chillies and sauté.
  • Now add the whisked yoghurt mixture and sauté. 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
  • Additional Information

    Serve hot with raw onion and lemon wedges

    Serve hot with raw onion and lemon wedges

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