Indian Cooking Recipe : Chicken Biryani
8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin
For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper
Boil the rice in 3 pts water with a little salt for
8 minutes, stirring once and keeping the water at
a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken
In a large saucepan or casserole with a tight fitting
lid heat the oil and fry the onion, ginger and garlic
for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3
Add all the ground spices and stir again for a few
Add the yogurt and stir for one minute, then add the
sugar and raisins or sultanas and stir again. Check
Put the rice on top then cover the saucepan with foil
or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.
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