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| My version of biriyani | |||||
| Ingredients: | |||||
| 2 lb | chicken breast | ||||
| 2 ea | small onion | ||||
| 4 ea | tomatos | ||||
| 1 can | diced tomatos | ||||
| 1/3 cup | plain yogurt | ||||
| 1 tbsp | crushed garlic | ||||
| 1 tbsp | ginger paste | ||||
| 1 tbsp | lemon juice | ||||
| 1/4 tsp | tumeric | ||||
| 1/4 tsp | chili powder | ||||
| 1 tbsp | coriander powder | ||||
| 1 tsp | salt | ||||
| 3 tbsp | vegetable oil | ||||
| 1/4 tsp | mustard seed | ||||
| 1/4 tsp | cumin seed | ||||
| 1/4 tsp | urad dal | ||||
| 1/4 cup | minced cilantro | ||||
| 3 cups | basmati rice | ||||
| 6 cups | water | ||||
| Directions: | |||||
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mix yogurt, garlic, ginger paste, lemon juice, tumeric, chili powder, coriander powder and salt in a bowl
dice raw chicken and marinate in mixture for 2 hours saute onions, mustard seed, cumin seed and dal in vegetable oil add marinated chicken and fresh chopped tomatoes cook until chicken is browned add water and diced tomatoes simmer for 30min add cilantro steam basmati rice until 1/2 cooked preheat oven to 350 layer rice and sauce mix in 9x13 baking pan garnish with additional cilantro |
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