Back to 4 servings For the spice blend 1 teaspoon ground cumin seeds 1 teaspoon ground coriander seeds 0.25 teaspoon turmeric 0.5 teaspoon chilli powder 0.5 teaspoon ground cinnamon ground cloves, a pinch 0.5 teaspoon ground green cardamom For the chicken 1 large chicken, cut into 8 pieces, about 2 lbs 3 cloves garlic, sliced 1 teaspoon ginger paste salt, to taste 0.333 teaspoon ground cumin seeds 0.5 teaspoon ground cinnamon 6 cups water For the rice 3 cups basmati rice 1 green chilli, serrano, slit in half lengthwise 3 green cardamom pods 1 cinnamon stick, 1-inch piece fresh mint, minced, a handful For the onion garnish 2 tablespoons oil 2 onions, thinly sliced For the sauce 2 plum tomatoes, chopped 1.5 green chillies, serrano, chopped, 1-2 1 small onion, chopped 0.333 cup cilantro leaves 0.5 teaspoon pepper 0.25 teaspoon ground cloves 0.5 teaspoon ground cardamom 1 teaspoon ground cumin seeds 3 tablespoons oil 1 onion, finely diced 0.5 green bell pepper, finely diced 6 cloves garlic, finely diced 1.5 tablespoons ginger paste 2 tablespoons ground coriander seeds 1 teaspoon chilli flakes 0.5 teaspoon turmeric 6 tablespoons tomato paste salt, to taste To assemble 1.5 teaspoons rose water, 1-2 2.5 teaspoons ghee, 2-3 For the raita 1 cup yoghurt 0.5 preserved lemon, deseeded and finely chopped
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1 Step 1: Mix the yoghurt and preserved lemon to make the raita. Taste for tartness; the raita should be bold.2 Step 2: Mix all the ingredients and set aside to make the spice blend.3 Step 3: Add the chicken, water and all ingredients to a pot and boil. Simmer for 45-50 minutes until the chicken is soft and fall-off-the-bone tender. Set the chicken aside with the stock.4 Step 4: Cook the rice in a rice cooker or stovetop with all the ingredients except mint. After cooking the rice, fluff it with fresh mint and set aside.5 Step 5: Make the sauce by adding tomatoes, chillies, onion, cilantro, pepper, cloves, cardamom, cumin, and purèe to a smooth sauce. Set aside. You can add a few tablespoons of water as needed.6 Step 6: To make the onion garnish, sautèe the onions in the oil on low heat in a large pot until well browned. Drain on paper towels and set aside.7 Step 7: Heat the oil in the same large pot. Add the onions and sautè on low heat until well browned. Add the green pepper, garlic, ginger, and fry until the peppers are soft. Stir frequently so the onions do not burn.8 Step 8: Add the tomato purèe and cook until you have a sauce, about 5 minutes. Add the spice blend and cook, mixing the spices into the sauce. Be careful not to burn the spices.9 Step 9: You can now fry the cooked chicken to crisp it. However, I tend to skip this step.10 Step 10: Add the chicken and stock to the pot to form a gravy. Mix well and simmer gently for 15 minutes. The final chicken must be coated with a thick sauce. Taste for salt—taste the curry out of the pot.11 Step 11: There is no need to wipe down the pot. Add about half of the rice to the bottom of the pot. Layer on top with the chicken and gravy, smoothing out the layers. Top with the fried onions and then the last half of the rice. Pat down gently. Drizzle the rose water over the biryani and dot with the ghee. You can store the biryani like this for up to one day.12 Step 12: If the biryani is chilled, bring it to room temperature before cooking. Then, preheat the oven to 375° F.13 Step 13: Bake the biryani for 35-40 minutes, until it is very hot and the ghee on top has melted. Serve immediately.getsaucepan.com/r/1951c438-d9ac-4bf6-8565-80a271f2173a · Original: https://www.abowlofsugar.com/post/zanzibari-biryani
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