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@mm.dt2: #المدينه_المنوره

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Region: SA
Sunday 14 June 2026 21:57:48 GMT
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oa10y
💤👑𝐨𝐦𝐚𝐫 :
اي والله
2026-06-14 22:36:03
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Chicken Biryani! @Andy Cooks Ingredients Chicken Marinade 600g chicken thighs, bone-in 150g yogurt 1/2 tsp salt 2 tsp garam masala 1/2 tsp turmeric 1 tsp ground cumin 1/2 tbsp chilli powder 3 cloves garlic, crushed 1/2 knob ginger, finely grated Rice 300g basmati rice Aromatics & Whole Spices 3 large red onions, thinly sliced 1 small cinnamon stick 3 green cardamom pods 2 bay leaves Masala Base 2 tomatoes, finely diced 1–2 green chillies, halved 3 cloves garlic, crushed 1/2 knob ginger, finely grated 1 tbsp garam masala Herbs 1 small bunch fresh mint, chopped 1 small bunch fresh coriander, chopped Cooking 2 tbsp ghee (reserve 1 tbsp for assembly) 2 tbsp milk (optional) Pinch of saffron (optional) 1. In a bowl, combine chicken with all marinade ingredients. Mix well and marinate at least 1 hour (overnight is best). 2. Rinse basmati rice until water runs clear. Soak for 20 minutes, then drain. 3. Bring a pot of salted water to a boil. Add rice and cook for 6–7 minutes until about 2/3 cooked. Drain and set aside. 4. Heat 1 tbsp ghee in a large pot over medium heat. Add cinnamon, cardamom, and bay leaves. Cook 1–2 minutes until fragrant. 5. Add sliced onions and cook for 12–18 minutes, stirring often, until deep golden and caramelised. 6. Remove about 1/3 of the onions and set aside for topping. 7. Add remaining garlic and ginger to the pot. Cook 2–3 minutes until fragrant. 8. Add marinated chicken, tomatoes, green chillies, and garam masala. Stir well and cook for 15–20 minutes until thick and chicken is mostly cooked. 9. Lower heat and begin layering: rice, then chicken mixture, then a sprinkle of mint and coriander. 10. Repeat layers, finishing with rice on top. 11. Drizzle remaining 1 tbsp ghee over the top and add reserved onions. 12. Warm milk with saffron and pour over (optional). 13. Cover tightly and cook on very low heat for 20–25 minutes (dum cooking). 14. Rest for 10 minutes, then gently fluff and serve.
Chicken Biryani! @Andy Cooks Ingredients Chicken Marinade 600g chicken thighs, bone-in 150g yogurt 1/2 tsp salt 2 tsp garam masala 1/2 tsp turmeric 1 tsp ground cumin 1/2 tbsp chilli powder 3 cloves garlic, crushed 1/2 knob ginger, finely grated Rice 300g basmati rice Aromatics & Whole Spices 3 large red onions, thinly sliced 1 small cinnamon stick 3 green cardamom pods 2 bay leaves Masala Base 2 tomatoes, finely diced 1–2 green chillies, halved 3 cloves garlic, crushed 1/2 knob ginger, finely grated 1 tbsp garam masala Herbs 1 small bunch fresh mint, chopped 1 small bunch fresh coriander, chopped Cooking 2 tbsp ghee (reserve 1 tbsp for assembly) 2 tbsp milk (optional) Pinch of saffron (optional) 1. In a bowl, combine chicken with all marinade ingredients. Mix well and marinate at least 1 hour (overnight is best). 2. Rinse basmati rice until water runs clear. Soak for 20 minutes, then drain. 3. Bring a pot of salted water to a boil. Add rice and cook for 6–7 minutes until about 2/3 cooked. Drain and set aside. 4. Heat 1 tbsp ghee in a large pot over medium heat. Add cinnamon, cardamom, and bay leaves. Cook 1–2 minutes until fragrant. 5. Add sliced onions and cook for 12–18 minutes, stirring often, until deep golden and caramelised. 6. Remove about 1/3 of the onions and set aside for topping. 7. Add remaining garlic and ginger to the pot. Cook 2–3 minutes until fragrant. 8. Add marinated chicken, tomatoes, green chillies, and garam masala. Stir well and cook for 15–20 minutes until thick and chicken is mostly cooked. 9. Lower heat and begin layering: rice, then chicken mixture, then a sprinkle of mint and coriander. 10. Repeat layers, finishing with rice on top. 11. Drizzle remaining 1 tbsp ghee over the top and add reserved onions. 12. Warm milk with saffron and pour over (optional). 13. Cover tightly and cook on very low heat for 20–25 minutes (dum cooking). 14. Rest for 10 minutes, then gently fluff and serve.
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