Usuba
Chicken Biryani with Basmati Rice
An aromatic Indian dish with chicken marinated in yogurt and spices, and basmati rice, cooked in one pot. Juicy chicken infused with marinade and crumbly rice with cinnamon create a harmonious combination of flavors.
- Prep
- 480 min
- Cooking
- 40 min
- Total
- 520 min
- Standard serving
- 361.8 g
Ingredients
Total 15- Chicken drumstick
225 g≈ 1 pcs - Basmati rice
46.875 g≈ 4 tbsp - Onion
37.5 g≈ 1/4 pcs - Ginger root
1.25 g - Chili pepper
1.3 g≈ 2/3 tsp - Garlic
2.25 g≈ 3/4 clove - Olive oil
3.75 ml≈ 3/4 tsp - Tomato paste
4.125 g≈ 3/4 tsp - Yogurt
32.5 ml≈ 2 tbsp - Lemon juice
1.25 ml≈ 1/4 tsp - Ghee
3.75 ml≈ 3/4 tsp - Garam masala
0.25 tbsp - Cinnamon sticks
0.5 g≈ 1/4 pcs - Salt
to taste - Cilantro
to taste≈ 1 tbsp
Instructions
- 1
Step 1
Rinse the chicken drumsticks and pat them dry with a paper towel.
- 2
Step 2
In a bowl, combine grated ginger root, chopped garlic, chili pepper, olive oil, tomato paste, salt and masala seasoning.
- 3
Step 3
Add yogurt and lemon juice, mix well.
- 4
Step 4
Place the chicken drumsticks in the marinade and refrigerate overnight.
- 5
Step 5
Rinse basmati rice and soak it in cold water for 20 minutes.
- 6
Step 6
Drain the water.
- 7
Step 7
Slice the onion into thin half-rings and fry in a wide pot in clarified butter.
- 8
Step 8
Add the marinated chicken legs with the marinade to the onions.
- 9
Step 9
Simmer for 5–7 minutes, then flip the chicken drumsticks and simmer for another 10 minutes.
- 10
Step 10
Spread the rice over the chicken, pour in hot water so it is 1 cm above the rice, add a cinnamon stick.
- 11
Step 11
Bring to a boil and cook for 5 minutes without a lid.
- 12
Step 12
Reduce the heat to the lowest setting, cover the pot with a lid, and cook for another 20 minutes without stirring.
- 13
Step 13
Turn off the heat and let it sit covered for 5 minutes.
- 14
Step 14
Garnish with cilantro and serve.
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