Kashmiri Chicken Biryani | Community Recipes | Nigella's Recipes | Nigella Lawson
Print me Take 500 gram rice, wash it properly and soak it in some water for 20 minutes. Take 6-7 chicken thighs and cut it into even sized pieces.
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Cooking tools:
- Colander
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Pot
- Stove
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 500 grams rice
- 7 chicken thighs
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 4 cardamom pods
- 4 cinnamon sticks
- 2 teaspoons mace
- black peppercorns
- 6 cloves garlic (chopped)
- raisins
- 250 millilitres yoghurt
- 1 tablespoon ghee (clarified butter)
- 250 millilitres onions (sliced)
- 1 teaspoon red chilli powder
- fresh ginger (finely sliced)
- cooking oil
- 1 pinch of salt
- water
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