Biryani with chicken

Step-by-step cooking

1. Step 1:

   

   Prepare the products for the dish. My-we clean vegetables, herbs, raisins, chicken. Tomatoes can be taken fresh. But it's not their season, and I took the frozen ones.

2. Step 2:

   

   From the evening before, the pieces of chicken are placed in a deep container, thoroughly mix them with spices for chicken.

3. Step 3:

   

   Add yogurt to the chicken and mix. Cover the container with a lid or tighten with plastic wrap, put it in the refrigerator for the whole night.

4. Step 4:

   

   If you decide to cook Biryani with chickpeas, then you need to rinse it thoroughly and soak it beforehand the day before, for the whole night. The next day, boil chickpeas in a large amount of water until ready for about an hour.

5. Step 5:

   

   2-3 hours before cooking the dish, rinse the rice well until the water becomes transparent, and leave to dry. Basmati rice is used for Biryani, but if you take another long-grain variety instead, it will not really affect the taste of the dish, and the difference will be noticeable only in appearance (although true gourmets can argue with this).

6. Step 6:

   

   We take the chicken marinated in yogurt with spices out of the refrigerator. Fry it in whole pieces or finely chopped in a frying pan until golden brown.

7. Step 7:

   

   Meanwhile, pour boiling water over the almonds, let them stand for 10 minutes.

8. Step 8:

   

   As a result, almonds are easily peeled.

9. Step 9:

   

   Cut onion into half rings, garlic and ginger three on a grater or cut very finely.

11. Step 10:

    

    Add chickpeas to the almost finished chicken (if using) and fry for another minute.

12. Step 11:

    

    Fry the onion separately in vegetable oil until transparent. Add all the spices: ground coriander, cinnamon (preferably a stick (if you find it), and powder), cumin, turmeric, paprika, cardamom, grated ginger and garlic, salt, diced tomato, simmer for 1-2 minutes. Turn off the gas and set aside the frying for a while. Pour water into the kettle, put it on the fire to boil.

13. Step 12:

    

    The water in the kettle is almost boiling !!! when we fry the almonds in butter first until a light blush :), then add rice and raisins, turmeric, curry, salt, fry everything well for about 2 more minutes.

14. Step 13:

    

    Fill with water and cook until the rice is semi-ready - 10 minutes. For 2 cups of rice, we take 2 cups of water (1:1), since we do not need to cook the rice.

15. Step 14:

    

    Well, now, if you have a pretty deep and large frying pan (you can take a cauldron or a wok), we put a smaller part of the semi-finished rice on it first, on top - a roast.

16. Step 15:

    

    Then - chicken, chickpeas and rice again.

17. Step 16:

    

    Add 1 more cup of boiled water and cook until the dish is ready (all the water will evaporate, the rice will become soft). The finished dish is covered with a lid and left to infuse for 10 minutes.

18. Step 17:

    

    Then add the chopped parsley, mix well and serve to the table. Bon appetit!