hyderabadi chicken biryani gravy.
Marinate chicken overnight with yogurt, salt, lemon,
ntil blended. Stir in the chicken, beans, and chilies.
Place
ke the marinade for the chicken.
Peel and coarsely
killet over medium heat, cook chicken until no longer pink and
Heat oil in a large frying pan. Saute onion and biryani spice for 2-3 mins, until onion is soft and seasoning is fragrant.
Stir in stock and bring to a simmer. Add chicken and cook, stirring, for 3 mins.
Add rice and cook, stirring frequently, for 5-10 mins, until heated through. Stir in parsley. Spoon into bowls and sprinkle with almonds. Serve with tzatziki and poppadums.
Separate chicken from bones and chop or
Marinate the chicken pieces in yogurt, 1 tablespoon
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
hick and smooth, add the chicken pieces and stir well to
Marinate chicken for 4 hrs with ginger-
Toss chicken in half the curry paste
In a medium bowl, combine chicken, yogurt, vinegar, chili peppers and
minutes. Stir in the chicken, adding a few tbs. of
minute more.
Stir chicken into the skillet; season with
Cook the chicken: pat the chicken thighs dry with a paper
oo 200\u00b0C.
Place chicken in bowl with, cumin, garam
Cut chicken into bite-size pieces.
arge resealable plastic bag; add chicken, coat with yogurt marinade, squeeze
Transfer to a plate. Add chicken pieces; fry until golden brown