Amazing Indian pilaf biriani

It is known that there are a lot of options for cooking pilaf , and each of its fragrant and nourishing varieties has its own cooking features. In this article, we wanted to share with you the recipes of the Indian pilaf of Biriani, which is not more difficult to prepare than the already familiar Uzbek variety of this dish.

Classic Biriani pilaf

To reproduce the original recipe of Indian food is not so easy in our conditions, but the most approximate option is quite possible and affordable for almost any hostess.

Traditional biriani is prepared with a local Indian garam-masala spice, which we will also learn to do with our own hands.

Ingredients:

For pilaf:

For garam-masala:

Preparation

Let's start cooking with a mixture of spices garam-masala, for it you need to burn all the spices in a frying pan, except ginger, to clear the seeds of cardamom from the films and grind the fragrant mixture with a blender, or in a mortar.

Now you can go to the most biriani. Onions cut into half rings, chicken meat is cleaned of fat and films and cut into large pieces. Add to the chicken grated ginger and garlic, a little ground chili, dried mint, half garam masala and cilantro to taste. Spices should cover each piece of meat, after which it can be poured with natural yoghurt. The last in the marinade are lemon juice and turmeric. The hen should marinate about half an hour.

After the time has expired, chopped onions are fried in butter until browned.

We put a pan on the fire with two glasses of water, salt and bring to a boil. In the gauze pouch we put a couple of laurel leaves, pepper, zir and cloves. Cook the rice together with the spices for about 4-5 minutes.

Fry the chicken in butter, spread over the rice along with the semicircles of the onion. We fall asleep in the rice remaining garam-masala and pour water about half. Cover the cauldron with rice and chicken with a towel, and then cover. As soon as the water in the cauldron begins to boil (after 7-10 minutes), the fire should be lowered and leave the pilaf to cook for another 20-25 minutes.

Served biriani with cold yoghurt or fresh vegetables.

A simple version of biriani with chicken

If you are ready to depart from the traditions of cooking pilaf, then try to cook biriani on this simple recipe for today's dinner.

Ingredients:

Preparation

Rice soak in warm water, and then rinse with cool. We melt the butter and fry on it half-rings of onions with a laurel leaf and other spices for about 10 minutes. Sprinkle the onions with turmeric and add chopped chicken and curry paste. We keep everything on fire until the aroma appears.

Rice in the brazier mixed with raisins and pour chicken broth. Cover the brazier with a lid, bring the liquid inside to a strong boil, and then reduce the heat to a minimum and cook for another 5 minutes. We give the rice to rest under the lid for 10 minutes, mix it with chopped coriander and serve with chicken and almond flakes.