Kosher Chicken Biryani Recipe | Cooking Jewish Food Diets And Cuisines
Ingredients:
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala powder
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup chopped mint leaves
- 2 tablespoons ghee (clarified butter) or vegetable oil
- Salt to taste
- Water
Serving Size:
4 servings
Nutritional Values (per serving):
- Calories: 500
- Carbohydrates: 70g
- Protein: 25g
- Fat: 12g
- Fiber: 3g
Estimated Cooking Time:
1 hour
Instructions:
1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat the ghee or vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.
3. Add the ginger-garlic paste and sauté for another minute until fragrant.
4. Add the chicken pieces to the pot and cook until they are no longer pink. Stir in the biryani masala powder and cook for a few minutes.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Stir in the plain yogurt, chopped cilantro, and mint leaves. Mix well to combine all the flavors.
7. Add the soaked and drained rice to the pot. Gently mix the rice with the chicken and spices.
8. Pour enough water into the pot to cover the rice by about an inch. Season with salt to taste.
9. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20-25 minutes, or until the rice is cooked and the flavors have melded together.
10. Once cooked, remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the flavors to develop further.
11. Fluff the rice gently with a fork before serving. Your delicious chicken biryani is ready to be enjoyed!
Enjoy your meal.
