Biryani with chicken

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A delicious Indian meal of spicy chicken curry under a layer of steamed rice with almonds



 Boil the rice until done, in the meantime the raisins in warm water. When the rice is cooked, drain the raisins and add to the rice and keep warm. Cut the chicken breast into cubes. Chop the onion and finely chop or grate the ginger and garlic.

 Take a wok, fry the onion in a tablespoon of sunflower oil and add the ginger and garlic after 2 minutes. Cook for 2 minutes, then add 2 teaspoons of garam masala and the cinnamon. Mix well and then add the chicken breast cubes. Cut the tomatoes into small cubes and add when the chicken breast is golden brown. Season with salt and let it simmer on low heat for about 15 minutes. After 15 minutes, spread the chicken in an even layer at the bottom of a large deep plate or pan and turn off the heat.

 Meanwhile, mix the coconut milk with turmeric until a smooth yellow color is formed. Finely chop the mint. Now add half of the rice over the chicken mixture along with half of the mint and almonds. Also pour half of the yellow coconut mixture over the rice.

 Now divide the last half of the rice over it and garnish with the remaining mint, almonds and yellow coconut milk. Finally, sprinkle 1 teaspoon of garam masala over the rice. Cover the pan or plate and let it steam for 5 to 10 minutes.

 Tips: do you like spicy food? Then cut a red pepper into rings and fry it at the same time as the ginger and garlic.

 A luxury variant of biryani? Replace the turmeric with a pinch of saffron and soak it briefly in a tablespoon of hot water before adding it to the coconut milk.


Source: Leukerecepten by leukerecepten-nl.
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