Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Chicken Biryani
Fragrant basmati and spiced marinated chicken layered and steamed together (dum) so every grain is perfumed and separate.
Pinagmulan
Recipe ni Hyderabadi tradition · 🏺 Traditional
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto · 3 na video
⏱ 120 min🍽 5 na serving🔥 620 kcal🇮🇳 India🌶️🌶️
Halal
Mga hakbang
Marinate the chicken in yogurt, fried onions, ginger-garlic and biryani spices for a few hours.
Parboil the soaked basmati with whole spices and salt until about 70% cooked, then drain.
Layer the marinated chicken in a heavy pot and cover with the parboiled rice, herbs and fried onions.
Drizzle the saffron milk and ghee over the top.
Seal the pot tightly and cook on very low heat (dum) for 25–30 minutes so the chicken cooks and the rice steams through.
Rest sealed for 10 minutes, then fold gently from the bottom so the layers mix without breaking the grains.
💡 Mga tip
- Parboil the rice to exactly 70% — the dum finishes it.
- A tight seal traps the steam that cooks everything evenly.
- Fold, never stir, to keep the grains long and separate.
Baka magustuhan mo rin
Ibahagi ang recipe na ito
Niluto mo? Magbahagi ng larawan sa Showcase.
Ibahagi ang niluto mo →