Chicken Biryani
Instructions
Chicken Biryani
Ingredients
Marinated chicken:
|
Chicken thigh fillet
|
450 g |
|---|---|
|
Yoghurt for cooking
|
100 ml |
|
Biryani powder
|
1 tbsp |
|
Envelope of saffron
|
1 |
|---|---|
|
Milk
|
50 ml |
|
Basmati rice
|
4 dl |
|
Yellow onion
|
1 |
|
Butter and rapeseed oil
|
2 tbsp |
|
Fresh green chilis
|
2 |
|
Chicken stock
|
2 dice |
|
Biryani powder
|
1 tbsp |
|
Lemon
|
Squeezed juice of 1 |
|
Raisins
|
100 dl |
|
Boiling water
|
300 ml |
Topping:
|
Fresh coriander or mint
|
1 bunch |
|---|---|
|
Toasted almond flakes
|
1 dl |
Chicken biryani – a rice-based Indian favourite
While India doesn't have a specific national dish, biryani is arguably one of the country's most popular recipes. With fluffy rice as its main ingredient and an aromatic punch that Indian cuisine is famous for, the recipe lends itself to both vegetarian and meat-based varieties.
Making biryani in a pressure cooker
Who doesn't love a recipe that can just as easily be made in a pressure cooker? In most cases, you can follow the same recipe but instead of cooking your meat separately, you quickly brown it. In the pressure cooker, add the meat first, then the rice mixture and (if needed) adjust your liquid so that all the ingredients are covered.
How to store biryani leftovers
Because the dish is big in flavour and aroma, an airtight container in the fridge is best. While you can store the leftovers for up to four days, the taste and texture will start to lose its intensity by day two.
