Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
1 kg chicken section
500 g basmati rice (drenched for 30 minutes)
4 tbsp Garam masala sprigs not grinded
4 teaspoon gharam masala spices
50 grams butter
4 tsp minced garlic
1 cup onions sliced
4 teaspoon fresh ginger clip
3 tsp hot red pepper
1 tablespoon ground coriander
5 tbsp oil
2 teaspoons turmeric
2 cups milk
1/2 cup chopped tomatoes
4 Laurel paper
To prepare the sauce:
1 teaspoon hot red pepper
2 teaspoon ginger clip
2 teaspoons garlic clip
1 teaspoon gharam masala spices
1 cup yogurt milk
1/2 grams saffron (dissolved in 1 cup milk)
2 tbsp rose water
How to prepare
Put the ingredients of the sauce in a bowl and mix well together then add the chicken pieces and season for an hour until the chicken acquires all the flavors.
Boil the water and add 1/2 g of the masala not grounded, laurel and rice and cook the rice until it is cooked and then set aside.
Add the onion slices and stir until golden. Add 1 teaspoon of Garam masala and then the rest of the ingredients, including tomatoes, except rice.
We stir the ingredients for 5 minutes and then add the seasoned chicken with spices and stir until the chicken is cooked.
Lay the layers of rice and chicken alternately and then spread the saffron and the rest of the spices of Garam masala and butter between the layers and above and then finish with a layer of rice, saffron and rose water.
Cover the ingredients with aluminum foil and cover the pot and cook the ingredients over low heat for 10-12 minutes.
The Indian chicken biryani is ready to serve.