Buy all ingredients right below the recipe
Ingredients
- 600 g Chicken breast fillets
- 4 tbsp Natural yogurt
- 2 tbsp Lemon juice
- 3 Garlic cloves
- 3 tsp freshly grated ginger
- 2 tsp Cayenne pepper
- 1 tsp ground turmeric
- 1 tsp ground nutmeg
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp Salt
Additional Ingredients
- 500 g Basmati rice
- 1 l Coconut milk
- 350 g Natural yogurt
- 4 medium onions
- Sunflower oil
- 1 Lemon
- 1 Chili
Preparation
- 1In a bowl, combine natural yogurt, lemon juice, garlic cloves, grated ginger, garam masala spice, cayenne pepper, turmeric, ground mace, cumin, ground coriander, and salt. This mixture serves as a marinade for the chicken.
- 2Cut the chicken breast into pieces and mix thoroughly with the marinade. Let the meat marinate in the refrigerator for at least 1 hour (ideally longer, preferably overnight) so that it absorbs the aroma of the spices well. Cook the basmati rice according to package directions in a pot – but only par-cooked. Then set aside. In a large pan, heat sunflower oil and fry the chopped onions until golden brown and crispy.
- 3Add the chopped chili to the onions and fry briefly. Then add the coconut milk and heat. Add the par-cooked rice to the boiling coconut milk and mix well. Place the marinated chicken pieces on top of the rice. Cover with a lid and cook the Biryani over low heat for about 5–10 minutes until the flavors combine well and the rice is perfectly cooked through.
- 4Serve with lemon slices and garnish with freshly chopped coriander and chili.
