Indianby Wikibooks CookbookChicken BiryaniServes2Keep screen onSaveShareIngredients2 cups rice (preferably Basmati)500 g (1 lb) chicken6 tablespoons oil300 ml (10 oz) yoghurt3 cloves of garlic, crushed and chopped1.5 cm ginger, peeled and sliced5 large onions, chopped½ cup tomatoes, puréed2 chiles, chopped1 teaspoon turmeric powder5–6 strands saffron8 cloves10 cm (4 inches) cinnamon stick5 black pepper corns8 cardamom pods1 teaspoon cuminSalt to tasteStepsStep-by-step0 of 6 done1Cook soaked and washed rice.2Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.3Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.4Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.5Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.6Serve the biryani with yoghurt on the side.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
