Chicken biryani with cumin yoghurt – Food & Home Magazine

Name: Chicken biryani with cumin yoghurt – Food & Home Magazine
Ingredients: 10 chicken thighs, cut into 3cm cubes; 4cm piece fresh ginger, peeled and finely grated; 4 garlic cloves, peeled and crushed; 1 tbsp ground coriander; 1 tsp ground turmeric; 1 tbsp garam masala; canola oil, to fry; 1 large onion, peeled and thinly sliced; salt and freshly ground black pepper, to taste; 2 tbsp cumin seeds; 6 cardamom pods, crushed; 3 bay leaves; 2 cinnamon quills; 420g (2 cups) basmati rice; 750ml (3 cups) chicken stock; 1 combined handful fresh parsley and fresh coriander, chopped + extra, to garnish; CUMIN YOGHURT; 375g (1½ cups) plain yoghurt; 1 tsp ground cumin

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Deliciously fragrant and easy to make, this lush chicken biryani is one for the books! Give it a try - you won't regret it.

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Ingredients

10 chicken thighs, cut into 3cm cubes
4cm piece fresh ginger, peeled and finely grated
4 garlic cloves, peeled and crushed
1 tbsp ground coriander
1 tsp ground turmeric
1 tbsp garam masala
canola oil, to fry
1 large onion, peeled and thinly sliced
salt and freshly ground black pepper, to taste
2 tbsp cumin seeds
6 cardamom pods, crushed
3 bay leaves
2 cinnamon quills
420g (2 cups) basmati rice
750ml (3 cups) chicken stock
1 combined handful fresh parsley and fresh coriander, chopped + extra, to garnish
<h3>CUMIN YOGHURT</h3>
375g (1½ cups) plain yoghurt
1 tsp ground cumin