Indian
Indian - Biryani and Rice
Afghani Chicken Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups basmati rice
- • 500g chicken, cut into pieces
- • 1 cup fresh cream
- • 1/2 cup cashews
- • 1/2 cup yogurt
- • 1 tbsp poppy seeds
- • 2 tbsp ghee
- • 1/2 cup fried onions
- • 1/2 cup mint leaves
Preparation Steps
1
Phase 1
Blend the cashews, poppy seeds, cream, and yogurt with salt, coat the chicken, and rest 30 minutes.
2
Phase 2
Soak the basmati for 30 minutes and parboil with whole spices until 70% done.
3
Phase 3
Simmer the marinated chicken in ghee in a heavy pot until half done.
4
Phase 4
Layer the chicken, rice, and fried onions with mint in the pot.
5
Phase 5
Seal the pot and cook on low heat for 25 minutes.
6
Phase 6
Rest 10 minutes, fluff gently, and serve hot.