My shan Biryani recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Basmati Rice, 5 cup Chicken, cut up into pieces, 1 kgOnions, raw, 3 medium, finely sliced*Potato, raw, 3 medium , dicedGarlic, 4 cloves Ginger Root, 5 tspJalapeno Peppers, 4 pepper *Canola Oil, 0.5 cup Yogurt, plain, whole milk, 1/2 to 2/3 of a cup (8 fl oz) *Shan Biryani Masala Mix, 1 boxCanned Tomatoes, whole (4-6 tomatoes and juice)
1. Wash Rice in cold water until the water become clear and then soak them for 30 minutes.
2. heat oil in a large skillet, and add finely sliced onions and fry on medium high heat.
3. once the onions turn transparent, reduce the heat and fry them until light golden.
4.add crushed garlic cloves (or paste) and fry for a minute or until fragrant.
5. add chicken pieces and ginger paste, and fry on medium high heat until the chicken is no longer pink from the outside. Add diced potatoes at this moment and fry them for a couple of minutes.
6. add the masala from the box (all of it) and keep frying untill all chicken is well coated and the mixture becomes fragrant.
7. now add your tomatoes and tomatoe juice and break the tomatoes with your spoon. Keep frying untill the tomatoes look slightly cooked and mushed up.
8. Add yogurt and keep frying, mixing everything. Fry for a while until the yogurt is mixed thoroughly with the spices and you can't smell yogurt anymore. You will also notice that oil starts to separate from the mixture.
9. Add half of the jalapeņos , slice length wise, and cover the pot and cook on low heat until chicken is cooked (about 15 minutes).
10. In the meanwhile, Prepare Rice as follows:
11.drain the soaked rice, add to a pot with couple of tbsp of salt (optional) and some cloves, cinamon stick, a bay leaf and some green cardamom pods (all optional).
12.Fill the pot with water and bring to a boil, until rice are 3/4th done.
13. strain the rice and then layer 1/3rd at the bottom of a large pot, then layer the cooked curry on top and then layer the remaining rice and tightly cover the pot and put on the lowest setting for 10 minutes.
14. Mix before serving.
Note: the curry should not be too runny or else the rice will get mushy. The goal is to have the rice firm and the dish not soggy. If too much liquid remains once the chicken is cooked , turn up the flame and dry out extra liquid while carefully stirring so that the curry won't burn.
Serving Size: makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ETANVIR.
2. heat oil in a large skillet, and add finely sliced onions and fry on medium high heat.
3. once the onions turn transparent, reduce the heat and fry them until light golden.
4.add crushed garlic cloves (or paste) and fry for a minute or until fragrant.
5. add chicken pieces and ginger paste, and fry on medium high heat until the chicken is no longer pink from the outside. Add diced potatoes at this moment and fry them for a couple of minutes.
6. add the masala from the box (all of it) and keep frying untill all chicken is well coated and the mixture becomes fragrant.
7. now add your tomatoes and tomatoe juice and break the tomatoes with your spoon. Keep frying untill the tomatoes look slightly cooked and mushed up.
8. Add yogurt and keep frying, mixing everything. Fry for a while until the yogurt is mixed thoroughly with the spices and you can't smell yogurt anymore. You will also notice that oil starts to separate from the mixture.
9. Add half of the jalapeņos , slice length wise, and cover the pot and cook on low heat until chicken is cooked (about 15 minutes).
10. In the meanwhile, Prepare Rice as follows:
11.drain the soaked rice, add to a pot with couple of tbsp of salt (optional) and some cloves, cinamon stick, a bay leaf and some green cardamom pods (all optional).
12.Fill the pot with water and bring to a boil, until rice are 3/4th done.
13. strain the rice and then layer 1/3rd at the bottom of a large pot, then layer the cooked curry on top and then layer the remaining rice and tightly cover the pot and put on the lowest setting for 10 minutes.
14. Mix before serving.
Note: the curry should not be too runny or else the rice will get mushy. The goal is to have the rice firm and the dish not soggy. If too much liquid remains once the chicken is cooked , turn up the flame and dry out extra liquid while carefully stirring so that the curry won't burn.
Serving Size: makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ETANVIR.
Nutritional Info Amount Per Serving
- Calories: 674.6
- Total Fat: 26.5 g
- Cholesterol: 142.3 mg
- Sodium: 417.2 mg
- Total Carbs: 66.8 g
- Dietary Fiber: 5.1 g
- Protein: 41.2 g
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