Ingredients: |
Ingredients: 1 cup basmati rice, soaked 15-30 minutes
3 tablespoons ghee
⅓ cup cashews, halved
2 tablespoons golden raisins
Whole Spices
5 cardamom pods
4 whole cloves
2 bay leaf
½ cinnamon stick
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1/2 teaspoon of black peppercorns
1 onion, thinly sliced
4 teaspoons minced garlic
2 teaspoons minced ginger
1 ½ pounds skinless and boneless chicken thighs, cut into quarters
Ground Spices
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons salt, adjust to taste
1 teaspoon garam masala
¼ teaspoon cayenne, adjust to taste
¼ teaspoon ground cumin
¼ teaspoon turmeric
1.5 cups water
½ cup fresh cilantro leaves, chopped
½ cup fresh mint leaves, chopped
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Directions: |
Directions:Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
dd the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
Add the ground spices and mix to coat the chicken.
Dump the rice on top of the chicken. Add water.
Sprinkle half the cilantro in the pot
Cook until done. |
This recipe for Chicken Biryani is from