Daily Ramadan Recipe

Dish: Spiced Chicken Biryani

Ingredients:

• 4 tbsp vegetable oil
• 3 onions, sliced
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp dried coriander
• 2 tsp biryani spice mix
• 1 tsp red chili powder
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp tomato paste
• ½ cup tomato juice
• ½ cup yogurt
• 1 kg chicken thighs
• 3 tbsp + 3 tsp salt
• 1 tbsp chopped coriander
• 1 tbsp chopped mint
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp lemon juice
• 6 cardamom pods
• 5 garlic cloves
• Water as needed
• 2 cups basmati rice
• ½ tsp garam masala

Preparation:

• Heat 2 tbsp oil in a pot over medium heat. Sauté half of the sliced onions until golden.
• Add garlic, ginger, dried coriander, biryani spices, red chili, turmeric, and cumin. Stir for 1 minute.
• Add tomato paste, tomato juice, and yogurt. Mix well.
• Add chicken and coat it with the sauce. Cover and cook on medium heat for 10 minutes.
• Add 1 tbsp salt, stir, cover again, and cook 10 more minutes until chicken is tender.
• Stir in chopped coriander and mint. Remove from heat.
• In another pot, boil water with cinnamon, bay leaves, cardamom, garlic cloves, remaining salt, and lemon juice.
• Add rice and cook until ¾ done. Drain and set aside.
• In a large pot, layer half the rice, then half the chicken, then remaining rice and chicken. Drizzle remaining 2 tbsp oil and sprinkle garam masala on top.
• Cover and cook on low heat for 15 minutes. Serve hot.