July 17, 2019
A one-pot dish known the world over for it's warm flavours and humble textures, learn how to cook this South East Asian version of an authentic Indian dish with this easy recipe.
Watch the video guide below:
1Bring a pot of water a to boil. Add oil, salt, cinnamon sticks, bay leaves, star anise, peppercorns and basmati rice. Partially cook it until the rice gets a white colour. Drain the water and keep it aside.
2Heat another pot with oil, add ginger, garlic, garam masala, biryani masala, water, paprika powder, turmeric powder, cumin powder, dhania powder and mix all the spices together. to form a thick paste.
3Add curd to spice paste and mix.
4Place chicken legs into paste and stir well.
5Add in tomatoes, green chilli and mint leaves.
6Drain rice and layer half evenly over paste.
7Garnish with cashew nut, fried onion and coriander.
8Spread another layer of rice with the remaining rice.
9Garnish with fried onions, saffron with milk and some ghee.
10Cover the top of the pot with a kitchen paper towel and cook on low heat for 25 mins.
11Mix well and serve.
1. If you have time and you want an even better tasting briyani, then marinate the chicken pieces in the blended masala for 1-2 hours before cooking.
2. You may also like to add some cashew nuts and dried raisins to the rice (before cooking) if you like some nutty and fruity flavours.