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Chicken Biryani, Hyderabadi Style


  • Author: Michelle Burns
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1/4 cup ghee
  • 20 whole cloves
  • 9 whole cardamom pods
  • 5 bay leaves
  • 1 medium onion, chopped
  • 5 small green chile peppers (adjust to taste)
  • 2 Tbs ginger garlic paste
  • 1 1/2 pounds chicken, cut into bite-size pieces
  • 1 1/2 cups plain yogurt
  • 1 tsp salt
  • 6 fresh curry leaves
  • 3 cups uncooked jasmine rice
  • 4 1/8 cups water
  • 1 sprig cilantro leaves

Instructions

  • Soak the rice for 30 minutes in enough water to cover it, then drain
  • Meanwhile, heat the ghee in a large skillet over medium heat.
  • Stir in cloves, cardamom, and bay leaves.
  • Cook for about 2 minutes.
  • Then stir in onion and cook until soft, about 5-7 minutes.
  • Stir in the chiles and ginger paste
  • Heat, then add the yogurt, salt, and curry leaves.
  • Cook until the leaves are wilted, then add the chicken.
  • Cook for 20-25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
  • Mix in the rice, water, and cilantro
  • Bring to a boil and reduce heat to low.
  • Cover and cook for 20 minutes.
  • Check rice after about 12 minutes; if it is dry, add 1/2 cup water and continue cooking.

Notes

Source:  allrecipes.com

Nutrition

  • Calories: 270
  • Fat: 13.05 g
  • Carbohydrates: 25.91 g
  • Protein: 26.01 g
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