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Chicken Biryani
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Hyderabadi Style

MeMaw from RebeccaKalakota


  • 1/4 cup (60 ml) Ghee (clarified butter)
  • 20 whole cloves
  • 9 whole cardamom pods
  • 5 bay leaves
  • 1 med. onion chopped
  • 5 small green chili peppers
  • 2 tbsp (30 ml) ginger garlic paste
  • 1 (3lb.) whole chicken cut into pieces
  • 1-1/2 cups (350 ml) plain yogurt
  • 1 tsp (5 ml) salt
  • 6 fresh curry leaves (optional)
  • 3 cups (700 ml) raw rice ( jasmine or white)
  • 4-1/8 cups (975 ml) water
  • 1 sprig parsley leaves with stems
  • Soak rice for 30 minutes in enough water to cover, drain.
  • Heat ghee in large skillet.
  • Stir in cloves, caradmom and bay leaves.
  • Stir in onion and cook til soft, 6 to 7 minutes.
  • Stir in chili peppers and ginger paste.
  • Stir in yogurt, salt, and curry, and place chicken in pan.
  • Cook for 20 to 25 minutes until only about 1 cup (225 ml) of liquid remains.
  • Mix in rice, water, parsley.
  • Bring to a boil.
  • Reduce heat to low, cover and cook 20 minutes.
  • Check rice after about 12 minutes. If it's dry, add 1/2 cup (125 ml) water and continue cooking.
Prep tme 20 min. Cook time 55 min. Cal. 570 Chol. 65 mg., carb. 70.4 g.

There is a more involved recipe, if you would like that, let me know. Hope you enjoy.

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