Arabian Biryani
Rice and Chicken cooked in layers with mild middle eastern flavors.
Servings Prep Time
8people 15minutes
Cook Time Passive Time
1hour 40minutes
Servings Prep Time
8people 15minutes
Cook Time Passive Time
1hour 40minutes
Ingredients
Instructions
  1. Add oil to a pan. Once the oil is warm, add all the whole spices flowed by the onions and cook till the onions turn golden brown. You can take out a TBSP out for garnishing later.
  2. 2. Add Ginger garlic paste and saute for 2 mins till the raw smell goes away.
  3. Add turmeric powder, black pepper powder, coriander powder and salt. Add chicken to the pan and saute for 10 mins and add water and yoghurt. Add half of the green chilies and half of the coriander leaves. Cook till the oil separates.
  4. In another pan, add a TBSP of oil. Add 1 Bay leaf, cardamom powder and mint leaves.
  5. Add 10 cups of water and salt. Let the water come to a boil. Add saffron and kewra water. Drain the water in which the rice is soaked and add it to the pan. Let the rice boil till its 70% done and drain it.
  6. Now take the pan in which you would dumm the biyani… Add some oil from the yakhni to the bottom. Add a layer of boiled rice, followed by all the yakhni and rest of the rice. Cover the pan with a cloth or aluminum foil first and further with the lid and bake in preheated oven 350 F for 30 to 35 minutes.
  7. Be careful about removing the lid once the Biryani is dumm. Open it just when you are ready to serve.
  8. Decorate with pan fried almonds, cashews and raisins. Serve it with cucumber and yogurt mint salad