Chicken Biryani with vegetables
Ingredients · Servings 4
- 1 tsp ginger powder
- 0.25 TL Turmeric
- 1 tsp ground fennel
- 0.5 tsp ground allspice
- 1 tsp white pepper from the mill
- 150 g Sahnejoghurt
- 2 tablespoons lemon juice
- 8 chicken drumsticks
- 200 g Basmatireis (zB „Hi- malaya Basmati“von Oryza)
- 1 pinch of turmeric
- Salt
- 200 g onions
- 50 g ginger
- 2 cloves of garlic
- 450 g green asparagus
- 200 g sugar snap peas (or alternatively snow peas)
- 75 g Cashewkerne
- 3 tbsp ghee (Indian butterfat or clarified butter)
- 1-2 EL mildes Currypulver
- 200 g peas
- 300 g Sahnejoghurt
- 50 g Sultanas
- 150 g Baby spinach
Method · 1 h 15 min
- For the marinade: Mix ginger powder, turmeric, fennel powder, ground allspice and white pepper with yogurt and lemon juice.
- Remove the skin from the chicken drumsticks and make several incisions in the meat down to the bone. Place the drumsticks in a bowl, mix with the spiced yogurt, and then marinate, covered, in the refrigerator for at least 6 hours or longer.
- Wash the rice several times in standing cold water and drain. Bring plenty of lightly salted water to a boil with the turmeric, add the rice, and cook for 12 minutes until al dente. Drain and rinse with cold water. Let it drain well.
- Peel the onions and cut them into large cubes. Peel the ginger and cut it into very thin strips. Peel the garlic and chop it medium-fine. Trim the bottom third of the asparagus spears. Cut the asparagus into large pieces. Rinse the snap peas in cold water. Chop the cashews.
- Preheat oven to 190 degrees.
- Heat clarified butter in an ovenproof pot and sauté the diced onion until light brown, stirring constantly. Add the ginger and garlic and sauté for another 30 seconds. Add the asparagus and snap peas, cover, and cook for 45 seconds. Sprinkle with curry powder and add the peas and cashews. Cover and cook for another 20 seconds. Add the cooked rice, remaining yogurt, and sultanas to the pot and mix thoroughly. Cover the pot tightly.
- Remove the chicken from the yogurt marinade and scrape off any excess yogurt. Place the drumsticks on a wire rack and set the rack on a baking sheet. Bake the drumsticks and rice pot together in the oven for 35–40 minutes.
- Wash the spinach and drain well. At the end of the cooking time, stir the spinach into the rice. Serve immediately.
150 g
Lemon juice
Rice and vegetables
200 g
200 g
onions
50 g
Ginger
garlic cloves
450 g
200 g
Snap peas (sugar snaps, or alternatively sugar snap peas)
75 g
1-2 THE
200 g
Peas
300 g
Sahnejoghurt
50 g
Sultanine
150 g
