Indian
Indian - Biryani and Rice
Reshmi Kebab Biryani
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups basmati rice
- • 500g boneless chicken, cubed
- • 1/4 cup fresh cream
- • 1/2 cup yogurt, whisked
- • 10 cashews, ground to a paste
- • 2 tbsp ghee
- • 1 tsp garam masala
- • 1/4 tsp saffron strands, soaked in 1/4 cup warm milk
- • 1/4 cup mint leaves
Preparation Steps
1
Phase 1
Marinate the chicken in the yogurt, cream, cashew paste, garam masala, and salt for 1 hour.
2
Phase 2
Soak the basmati 30 minutes, then parboil in salted water until 70% done and drain.
3
Phase 3
Cook the marinated chicken in the ghee over medium heat 10 to 12 minutes until glossy and cooked through.
4
Phase 4
Layer the chicken, rice, and mint in a heavy pot and drizzle the saffron milk over the top.
5
Phase 5
Seal the pot and cook on the lowest heat 20 minutes; rest 10 minutes, fluff, and serve.