Chicken Biryani
maca
maca

Chicken Biryani

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Ingredients

  • 6 servings
  • 750 gr organic skinless thighs
  • 2 ½ cups basmati rice soaked for 30 minutes in water
  • 3 cups chopped onion (combined white and purple onion)
  • 2 bay leaves
  • 4 cups organic chicken broth
  • ½ cup walnuts
  • 1 cup peas
  • Salt and pepper to taste
  • 3 tablespoon warm milk
  • ½ teaspoon saffron threads
  • Marinade
  • 1 cup chopped parsley
  • 2 tablespoons fresh grated ginger
  • 3 cloves crushed garlic
  • 3 tablespoons turmeric
  • 3 tablespoons garam masala
  • ¼ cup unsweetened Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon ghee

Instructions

    STOVE INSTRUCTIONS

    Mix the warm milk with the saffron and let stand for 10 minutes
    Combine the ingredients of the marinade in a bowl, mix well and add the thighs
    Cover with the marinade and let stand for 40 minutes
    In a large skillet with a thick bottom, heat 2 tablespoons of ghee and fry the onions until caramelized (20 minutes)
    Add the bay leaves and walnuts and toast a little
    Remove from the pan and set aside
    Add 1/4 of chicken broth and peel off the onion bits from the bottom
    Add the thighs with the marinade and fry for 3 minutes
    Remove, add the rice, the onions with the bay leaf and arrange the thighs on top with the chicken broth, milk with saffron, peas
    Season with salt and pepper to taste
    Cover and simmer until the rice is cooked (approximately 40 minutes)
    If you notice that it is not cooking and needs more liquid, add hot chicken broth
    Serve


    INSTANT INSTRUCTIONS CAN

    Mix the warm milk with the saffron and let stand for 10 minutes
    Combine in a bowl the ingredients of the marinade, mix well and add the thighs
    Cover with the marinade and let stand for 40 minutes
    Program the Instant Pot to sauté high, heat 2 tablespoons of ghee and fry the onions until caramelized
    Add the bay leaves and walnuts and toast a little
    Remove half of the onions and nuts from the pot and set aside
    Cancel
    Add ¼ of chicken broth and peel off the onion bits from the bottom
    Add the thighs on top of the onion with the marinade
    Program in Pressure Cook in High for 5 minutes and once you finish removing the pressure with the valve. Remove the thighs
    Strain the rice and add it to the pot with all the onion, the peas, broth, milk with saffron and parsley
    Add the thigs on top
    Season with salt and pepper to taste
    Cover and program in Pressure Cook aloft for 15 minutes
    Let it take out the pressure for 10 minutes and then remove it with the help of the valve
    Serve with more parsley

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