Buy all ingredients right below the recipe
For the meat
- 600 g chicken breasts
- 4 tablespoons white yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic
- 3 teaspoons grated fresh ginger
- 2 tablespoons garam masala spice
- 2 teaspoons cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground mace
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
Remaining ingredients
- 500 g basmati rice
- 1 l coconut milk
- 350 g white yogurt
- 4 medium onions
- Sunflower oil
- 1 lemon
- 1 chili pepper
Instructions
- 1In a bowl, mix white yogurt, lemon juice, garlic cloves, grated ginger, garam masala spice, cayenne pepper, turmeric, mace, ground cumin, ground coriander, and salt. This mixture will be the marinade for our chicken.
- 2Cut the chicken breasts into pieces and apply the marinade. Let the meat rest in the refrigerator for at least 1 hour (ideally longer, preferably overnight) so that the marinade's aroma is sufficiently absorbed. In a pot, cook basmati rice according to package directions, but only cook it until al dente. Then remove it from heat and set aside. In a large pan, heat sunflower oil and fry the chopped onion until golden brown and crispy.
- 3Add the chopped chili pepper to the onion and fry for a moment. Now add the coconut milk and let it heat up. Add the pre-cooked rice to the boiling coconut milk and mix. Place the fried chicken pieces on top of the rice. Cover with a lid and let the biryani cook over low heat for about 5-10 minutes, until all the flavors combine and the rice is perfectly cooked.
- 4Serve with lemon slices and garnish with freshly chopped coriander and chili pepper.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.