How can I do Biryani Masala

Chicken biryani

  • Step 1/4

    • 2 toesgarlic
    • Cardamom pods
    • 5 gginger
    • 1 tbspGaram Masala
    • ½ tspChilli powder
    • ½ tspturmeric
    • 1 teaspoonsalt
    • 300 gyogurt
    • Chicken legs
    • knife
    • 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.

  • Step 2/4

    • Onions
    • 100 gGhee
    • 150 mlWhole milk
    • ½ tspsaffron
    • 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.

  • Step 3/4

    • 450 gBasmati rice
    • 1 teaspoonBlack cumin
    • cinnamon sticks
    • 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.

  • Step 4/4

    • 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!