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Indian chicken type "Biryani" by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time25’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

For the spice mixture:

½ teaspoon chili powder

teaspoon garam masala

teaspoon safran

teaspoon cardamom

teaspoon cloves

teaspoon ground cinnamon

teaspoon dried ground coriander

teaspoon curry mild

1 chicken breast, without skin and bones, cut into cubes

4 chicken legs, without skin and bones, cut into cubes

50 gr. yoghurt

1 tablespoon tomato paste

20 gr. olive oil

1 small chopped red onion

1/4 teaspoon melted garlic

1 tablespoon fresh ginger, grated

200 gr. chopped tomatoes

Salt and pepper

200 gr. basmati rice

250 gr. water

1 cube of chicken broth

The juice of 1 lemon

The zest of 1 lemon

To serve:

30 gr. dried apricots, chopped

40 gr. almonds

Mint leaves

Coriander leaves

Recipe Directions

1. In a small bowl mix all the ingredients for the spice mixture.

2. In a bowl, add the chicken pieces, the yogurt, the tomato paste, the spice mixture and mix. If we have time, marinate the chicken covered for 3 hours in the refrigerator.

3. Place a roaster or a medium saucepan on the fire. Put in the olive oil and heat it. Add the chicken, the onion, the garlic and the ginger. Fry until the chicken is cooked outside. Add the tomatoes, the salt, the pepper, the rice, the water, the broth, the lemon juice and the lemon zest. Let the mixture to boil strongly.

4. Put the bay leaf in the roaster and cover it. Lower the heat and cook the food covered for 20 minutes. When the time is up, is ready. Mix and garnish with apricots, almonds, mint and cilantro.

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