Spices: Cinnamon sticks, bay leaves, one tsp cumin seeds, one tsp coriander seeds, half tsp black pepper, half tsp cardamom, half tsp cloves, half tsp turmeric
Two cups and a half long-grain basmati rice (500g), soaked for 30 minutes
Three onions (500g), caramelized and crispy, save half of the frying oil
5 cloves garlic (20g)
(10g) grated ginger
One cup yogurt (200g)
Half cup water
For the Hen and Potatoes:
(500g) small complete peeled potatoes
(1.5 kg) complete hen, reduce up
One tbsp salt (or to style)
One fourth of tsp saffron (or saffron shade)
The Yogurt and fried onion sauce
Half a cup of water
For the rice
Cinnamon sticks, cardamom, cloves, bay leaves
Frying oil from onions
One tbsp salt
1. Toast all complete spices over low warmth for 3-4 minutes, then allow them to cool. Grind with turmeric and put aside.
2. Wash and soak the basmati rice for 30 minutes.
3. Caramelize onions in vegetable oil, take away from warmth. Save half one fourth of the onions for later.
4. Mix 3/4 of the fried onions with garlic, ginger, yogurt, and water till clean. Put aside.
5. In a separate pot, mix potatoes, hen, floor spices, salt, saffron, and the yogurt-onion sauce. Prepare dinner over low warmth for 30 minutes.
6. Put together rice in one other pot with sizzling water, spices, frying oil, and salt. Prepare dinner over excessive warmth for 8 minutes.
7. Layer rice, hen, and potatoes in a wok or pot. Add fried onions between layers. Drizzle saffron on the highest layer, garnish with fried onions.
8. Prepare dinner over low warmth for 30 minutes. Infuse smoky taste utilizing sizzling charcoal and vegetable oil, cowl the pot for five minutes.
Take pleasure in your aromatic hen Zurbian biryani