Chicken with Rice (Murghi Biryani) recipe
information
The only real difference between biryanis and pulaos is that in the former the rice is partially and the meat completely cooked before being baked together.
ingredients
125 g (4 oz) 8 Tbs Ghee or clarified butter
3 Garlic cloves, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
1/2 tsp Cayenne pepper
1 1/2 tsp Cumin seeds
2 1/2 kg (5 lb) Chicken cut into serving pieces
10 cm (4 in) Cinnamon stick
10 Cloves
8 Peppercorns
1 Cardamom seeds
350 ml (12 fl oz) 1 1/2 cups Yogurt
2 tsp Salt
450 g (1 lb) 2 2/3 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 tsp Saffron threads, soaked in 2 Tbs boiling water
2 Onions, thinly sliced
75 g (3 oz) 1/2 cup Slivered almonds
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
3 Garlic cloves, crushed
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
1/2 tsp Cayenne pepper
1 1/2 tsp Cumin seeds
2 1/2 kg (5 lb) Chicken cut into serving pieces
10 cm (4 in) Cinnamon stick
10 Cloves
8 Peppercorns
1 Cardamom seeds
350 ml (12 fl oz) 1 1/2 cups Yogurt
2 tsp Salt
450 g (1 lb) 2 2/3 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 tsp Saffron threads, soaked in 2 Tbs boiling water
2 Onions, thinly sliced
75 g (3 oz) 1/2 cup Slivered almonds
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
method
1. Melt half the ghee or clarified butter in a large saucepan. Add the garlic, ginger, cayenne and cumin seeds and fry for 3 minutes. Add the chicken pieces and fry until they are evenly browned. Stir in the cinnamon, cloves, peppercorns, cardamom, yogurt, and half the salt. Add 125 ml (4 fl oz) 1/2 cup of water and bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 hour, or until the chicken is cooked through and tender.
2. Bring 1 1/2 litre (3 pints) (U.S. 4 pints) water to the boil in a large saucepan. Add the remaining salt and pour in the rice. Boil briskly for 1 1/2 minutes. Remove from the heat, drain the rice and set aside.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Melt 1 tablespoon of the remaining ghee in a large flameproof casserole. Put one-third of the parboiled rice over the bottom, then cover with one-third of the chicken. Sprinkle one-third of the saffron mixture over it. Cover with another one-third of the chicken pieces, then with rice, sprinkled with saffron water. Remove all the remaining chicken pieces from the pan and arrange them on top. Finish with a final layer of rice, sprinkled with saffron water. Pour over the pan liquid. Cover the casserole tightly and put into the oven. Cook for 20 to 30 minutes, or until the rice is tender and the liquid is absorbed.
5. Melt the remaining ghee or clarified butter in a small frying-pan. Add the onions and fry until they are golden brown. Using a slotted spoon, transfer to a plate. Add the almonds and sultanas or seedless raisins to the pan and fry for 3 minutes, or until the almonds are toasted. Using the slotted spoon, transfer the nuts and raisins to the onions.
6. Transfer the rice and chicken to a large
7. warmed serving dish and sprinkle over the onions, almonds and raisins. Serve at once.
2. Bring 1 1/2 litre (3 pints) (U.S. 4 pints) water to the boil in a large saucepan. Add the remaining salt and pour in the rice. Boil briskly for 1 1/2 minutes. Remove from the heat, drain the rice and set aside.
3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
4. Melt 1 tablespoon of the remaining ghee in a large flameproof casserole. Put one-third of the parboiled rice over the bottom, then cover with one-third of the chicken. Sprinkle one-third of the saffron mixture over it. Cover with another one-third of the chicken pieces, then with rice, sprinkled with saffron water. Remove all the remaining chicken pieces from the pan and arrange them on top. Finish with a final layer of rice, sprinkled with saffron water. Pour over the pan liquid. Cover the casserole tightly and put into the oven. Cook for 20 to 30 minutes, or until the rice is tender and the liquid is absorbed.
5. Melt the remaining ghee or clarified butter in a small frying-pan. Add the onions and fry until they are golden brown. Using a slotted spoon, transfer to a plate. Add the almonds and sultanas or seedless raisins to the pan and fry for 3 minutes, or until the almonds are toasted. Using the slotted spoon, transfer the nuts and raisins to the onions.
6. Transfer the rice and chicken to a large
7. warmed serving dish and sprinkle over the onions, almonds and raisins. Serve at once.
serving amount
6 - 8 servings
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more information
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