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Omani Chicken Biryani Recipe

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0:45 - 0:10

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11437

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Submited by

Bushra jawed from Multan

Ingredients

1/2 kg Chicken
1/2 kg Basmati rice
to taste Salt
to taste Black pepper
1/4 tsp Mace powder
1/4 tsp Nutmeg powder
1tsp Crushed coriander
1/2 tsp White cumin
1/4 tsp Black pepper.
5 Clove
2 Black cardamoms
few Cinnamon stick
few Bay leaves
2 Star anise
100 gm Clarified butter
1 tbsp Ginger garlic paste
1/2 kg Onion
1 tbsp Raisin
1 tbsp Almond
100 gm Dried plum
100 gm Potatoes
2 Eggs

Method

Soak 1/2 kg basmati rice for half an hour.
Grind 250 grams sliced onions and fry the other 250 grams finely sliced onion till golden brown.
Add 100 grams clarified butter to a medium sized cooking pot and let it melt. Then add a tbsp ginger garlic paste and saute for a couple of minutes.
Now add onion puree, 1/2 tsp cumin seeds, 1/4 tsp whole black pepper, 5 cloves, 2 black cardamoms, few cinnamon sticks, few bay leaves and 2 star aniseeds. Saute until the puree is golden brown.
Then add 1/2 kg chicken and mix briefly. Now add 1 tsp crushed coriander, 1/2 tsp cumin seeds, salt n black pepper to taste, 1 tbsp raisins, 1 tbsp almonds, 100 grams dried plum and 100 grams potatoes.
Add water if required to cook meat.When meat is tender, take it off the flame.
In a medium sized cooking pot, boil water. When water comes to a boil, add 1 tbsp oil, salt to taste and 1/2 kg rice and cook until rice is 1/3 cooked. Add 2 boiled eggs.
Add boiled rice to the other cooking pot where you cooked chicken. Sprinkle saffron and cover to let simmer for 8 to 10 minutes. Garnish with fried eggs and serve.

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