Easy Chicken Biryani
Rating: 2.5/5 - Votes: 13 - Views: 70049
Small pieces of chicken in a creamy, spicy blend of onion, garlic, ginger, turmeric and tomatoes.
Total servings: 5
Calories: low
Pre-Prep time:
Preperation time: depends on method
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
1lb chicken parts, cut in small pieces
2 tbsp garlic paste
2" piece chopped ginger
32 oz. basmati rice
16 oz water
2 tsp red chili powder
1 tsp tumeric
1.5 tsp zeera
2 large chopped onions
5 each cloves
small grn illaichi
1/2 cinnamon stick
1 20 oz. can chopped tomatoes
Preparation:
Put chicken in pressure cooker with 2 cups water and cook for 10 minutes.
In a fry pan, add onions and oil to coat and all spices and fry till very aromatic and until the oil separates.
Add tomatoes and cook until oil separates again.
When chicken is done, remove and save the broth.
Fry the chicken in the tomatoe mixture for 5 minutes until it is very dry.
Meanwhile, rinse rice and grease a crock pot with butter.
Add the drained rice to the crock pot and put the chicken mixture on top of the rice.
Measure the broth and add enough water to egual 28 oz of fluid. add to rice and cook on low for 6-8 hours.
If you do not have a crock pot, par boil the rice for 5 minutes, drain.
Grease with butter a casserole dish and layer the rice and chicken mixture and end with the chicken mixture on top.
Add 4 oz water and cover and bake for 25 minutes. check for doneness.
