Cold weather puts us in the mood for warm food. One of our employees’ mother brought by a huge batch of her infamous Chicken Biryani to share with the Wisteria team! And she was kind enough to share the recipe with us.
CHICKEN BIRYANI: Ingredients for Chicken:6 tablespoon oil, 2 large onions, finely chopped, 2 teaspoon garlic and ginger paste, 1 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon cumin seeds, 5 cardamom, 4 cloves, 1 bay leaf, 2 pieces (1 inch) cinnamon sticks, 4 pounds boneless chicken pieces cut into chunks, 2 medium tomatoes peeled and chopped, 4 tablespoon yogurt, Salt according to taste.
Directions (Chicken):In a large pot, put 6 tablespoons of oil and cook onions until they are soft and golden brown. Add chicken and ginger garlic paste and cook for 5 minutes. Then add red chili powder, turmeric powder, cumin seeds, cardamom, cloves, bay leaf, cinnamon sticks, tomatoes, yogurt and salt. Cover and cook over low heat. Stir occasionally. Cook for about 20 minutes or until the chicken is tender. Ingredients for Rice:4 cup rice (basmati), 2 cloves, 2 cardamom, 1 bay leaf, 2 teaspoon lemon juice, Yellow food color, 2 tablespoon fried onions, Cooking Spray. Directions (Rice): Wash rice and soak in water for 30 minutes. Then boil the rice with salt and lemon juice until it is three fourths of the way cooked. Drain the water from the rice. Final step:Transfer all of the chicken into a foil tray and spread rice evenly on top of it. Sprinkle yellow food color and fried onions over the rice. Then spray some cooking spray. Cover the tray with foil and bake on 360 for about 1.5 hours.