Rooster biryani

  • Wash the rice in a number of modifications of water till the water runs clear, then go away to soak in tepid water with the salt for 30 minutes.

  • Drain the rice and place in a pan with sufficient chilly water to come back about 2cm/¾inch above the highest of the rice.

  • Convey the water to the boil, then scale back the warmth to as little as potential, cowl and prepare dinner for about ten minutes, or till ‘holes’ start to look on the highest of the rice and all of the water has been absorbed.

  • Warmth the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a few minutes, till golden-brown. Take away a tablespoonful and put aside for garnishing.

  • Add the rooster and stir fry for 4 minutes.

  • Add the spices and stir for one minute, then stir within the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice. Cowl the pan with a clear tea towel and canopy with a lid (this may maintain in all of the steam).

  • Place over a really low warmth and prepare dinner for ten minutes.

  • Take away from the warmth and go away to relaxation for 5 minutes.

  • Serve giant spoonfuls garnished with the reserved shallot and onion combination.

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