How can I do Biryani Masala
- 2 toesgarlic
- 5 Cardamom pods
- 5 gginger
- 1 tbspGaram Masala
- ½ tspChilli powder
- ½ tspturmeric
- 1 teaspoonsalt
- 300 gyogurt
- 3 Chicken legs
- Cutting board
- Bowl (large)
- Mortar and pestle
Crush the garlic cloves. Loosen the cardamom seeds from the capsules and grind in a mortar. Finely chop the ginger and stir together with the garlic, garam masala, chilli, turmeric, salt and ground cardamom in a bowl. Add yoghurt and chicken legs, mix and leave to marinate for approx. 3 hours.
- 2 Onions
- 100 gGhee
- 150 mlWhole milk
- ½ tspsaffron
- 4 green chillies
Peel the onions and cut into thin slices. Melt the ghee in a large saucepan over medium heat. Fry the onion in it until golden brown. Remove from heat and set aside. Mix the milk and saffron in a small saucepan and bring to the boil. Then remove from the heat and set aside. Finely chop the green chillies and set aside.
- 450 gBasmati rice
- 1 teaspoonBlack cumin
- 2 cinnamon sticks
- 4 black peppercorns
- 1 teaspoonsalt
Put the rice in a saucepan with water, black cumin, cinnamon, salt and pepper. Bring to the boil once, then reduce the heat and simmer covered for approx. 5 minutes. Now pour it off and spread it out so that it doesn't stick. The rice should not be cooked through at this point.
- 2 tbspcoriander
- 4 tbspLemon juice
Add the chicken drumsticks and marinade to the pan with the fried onions and sear them as well. Add the milk-saffron mixture, chillies, coriander, lemon juice and rice. Cover and simmer over low heat for approx. 1 hour. If the meat is not tender enough after this time, let it simmer for another 15 minutes. As soon as it is cooked, mix well and serve immediately. Good Appetite!
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