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Get ready to savour a flavourful and aromatic homemade chicken biryani! This is the perfect dish for sharing and guaranteed to impress
Ingredients:
1 kg whole Chicken. Cut into 8 pieces
500ml veg oil
4 large onions, sliced
1/2 kg potatoes, peeled and cut into halves
1 teaspoon garlic, minced
1 teaspoon ginger, minced
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1 teaspoon turmeric powder
1/2 teaspoon ground garam masala
1 tablespoon whole pilau mix
1 Chicken cube
2 tomatoes, cubed
1 green pepper, finely diced
300g tomato paste
3 lemons, squeezed
250ml thick plain yoghurt
Salt to taste
For the rice:
2 cups basmati rice
4 cups water
1/2 teaspoon yellow food colour (diluted in 2 tablespoons water)
Saffron
Salt to taste
What to do:
In a deep fat frying pan. pour the oil and fry the onions to golden brown. Using the same oil, fry the potatoes to get a good crust from the outside. Keep aside.
In a separate pan, put some vegetable oil (use the same oil for onions it's flavourful) and fry the garlic and ginger. Saute for 2 minutes, partly crush the whole pilau mix and throw in. Follow with the turmeric and Garam masala.
Continue to Saute then throw in the chicken cube and chicken pieces. Sauté for 2 minutes then add in the tomatoes, green peppers, tomato paste and yoghurt.
Stir to coat the flavours. Add the potatoes then sprinkle fried onions on top. Let it cook while you add the and lime juice. Bring to a boil, cover and let it cook until reduced; about 10 minutes on medium heat until the sauce becomes thick and the liquid has reduced.
For the rice
On the other hand, measure 5 cups of water and add in the 2 cups of rice and salt.
Cover and cook until the rice is partly cooked drain excess water. Sprinkle the diluted yellow food colour with saffron on the rice and 2 tablespoons of the oil used to fry onions.
Cover with a tight lid, then put on a low flame so that the rice can steam for about 10 - 15 minutes.
To serve fluff up the rice gently and serve with the thick chicken sauce in the middle of the rice serve with Kachumbari. Enjoy.
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