Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Chicken Biryani
Fragrant basmati and spiced marinated chicken layered and steamed together (dum) so every grain is perfumed and separate.
Source
Recette de Hyderabadi tradition · 🏺 Traditionnel
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.
Watch it being made · 3 videos
⏱ 120 min🍽 5 portions🔥 620 kcal🇮🇳 Inde🌶️🌶️
Halal
Étapes
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.
💡 Astuces
- 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.
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