Biryani with chicken legs

Name: Biryani with chicken legs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 750 g); 250 g Carrots; 2 Garlic cloves; 1 collar Spring onions; 2 -3 Tbsp clarified butter (or ghee); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Almond kernels (without skin); 300 g Basmati Rice; 40 g Raisins; 2 tablespoons (approx. 20 g) Pistachio kernels; 5 Cardamom Capsules; 1 Cinnamon stick; 2 little boxes Saffron threads; 1,25 l Poultry broth (instant); 3 Stem(s) Mint; 1 TEASPOON white peppercorns; 200 g Skimmed milk yoghurt

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 750 g)
250 g Carrots
2 Garlic cloves
1 collar Spring onions
2 -3 Tbsp clarified butter (or ghee)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Almond kernels (without skin)
300 g Basmati Rice
40 g Raisins
2 tablespoons (approx. 20 g) Pistachio kernels
5 Cardamom Capsules
1 Cinnamon stick
2 little boxes Saffron threads
1,25 l Poultry broth (instant)
3 Stem(s) Mint
1 TEASPOON white peppercorns
200 g Skimmed milk yoghurt

Directions

1
Wash chicken legs and pat dry. Peel carrots and garlic. Clean and wash spring onions. Cut carrots into small sticks, onions into pieces. Press garlic through a garlic press.
2
Heat 1 tablespoon of clarified butter in a roaster. Fry the legs for 8 minutes, turning them over. Season with salt and pepper and put aside. Heat 1-2 more tablespoons of lard in a roaster. Brown almonds, carrots and rice.
3
Add garlic, spring onions, raisins and pistachios. Season with salt, pepper, cardamom, cinnamon and saffron. Deglaze with 1 litre stock, simmer for 5 minutes. Add 1/4 litre of stock, spread the legs on top.
4
Finish cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Pick off mint leaves for the dip. Crush peppercorns and mint. Mix with yoghurt and serve with Biryani.