Chicken Biryani by Ministry of Curry

garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, cilantro, lemon juice, plain yogurt, kosher salt, bone-in chicken, long grain basmati rice, ghee, yellow onions, bay leaf, salt, saffron in warm milk, boiled and shelled eggs, jalapeno peppers, tomatoes

Prep Time: 40 min
Cook Time: 40 min
Total Time: 1 hour 20 min

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– 2 teaspoon garam masala (Add 3 tsp for spicier Biryani)
– 1 tablespoon ginger grated
– 1 tablespoon garlicminced
– 1 tablespoon red chili powder
– 1/2 teaspoon turmeric
– 1/4 cup Mint leaves
– 1/4 cup chopped cilantro
– 2 tbsp lemon juice
– 0.75 cup plain yogurt
– 2 teaspoon kosher salt
– 2 pounds whole bone in chicken (skinless cut into 12 pieces
– 3 cups Extra long grain Basmati rice
– 3 tablespoons ghee (divided)
– 2 large yellow onions (thinly sliced)
– 2 bay leaves
– 2 teaspoon salt
– 1 teaspoon saffron mixed in 1 tbsp warm milk
– 6 boiled and shelled eggs (optional)
– 1 jalapeno sliced into 8 wedges (optional for extra spicy )
– 2 cup plain yogurt
– 1 medium yellow onions (finely diced)
– 2 tomatoes, diced
– 1/2 teaspoon kosher salt
– 1 tablespoon cilantro, chopped

Prep Time: 40 min
Cook Time: 40 min
Total Time: 1 hour 20 min

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