Braised chicken legs on spiced rice (Chicken Biryani)

Name: Braised chicken legs on spiced rice (Chicken Biryani)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1-2 TABLESPOONS Garam Masala; 7-10 Tbsp Salt; 4 TABLESPOONS Sunflower oil; 12 Chicken drumsticks (approx. 80 g each); 250 g Carrots; 1 Onion; 4 Spring onions; 40 g Pistachio kernels; 200 g Long grain rice; 100 g Sultanas; 7-10 Tbsp ground ginger, cinnamon and cardamon; 300 ml Vegetable broth; 7-10 Tbsp Peppermint

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1-2 TABLESPOONS Garam Masala
7-10 Tbsp Salt
4 TABLESPOONS Sunflower oil
12 Chicken drumsticks (approx. 80 g each)
250 g Carrots
1 Onion
4 Spring onions
40 g Pistachio kernels
200 g Long grain rice
100 g Sultanas
7-10 Tbsp ground ginger, cinnamon and cardamon
300 ml Vegetable broth
7-10 Tbsp Peppermint

Directions

1
Mix Garam Masala, salt and 2 tablespoons of oil. Wash the legs, dab dry, spread with prepared marinade all around and chill
2
Peel and wash the carrots. Peel onion. Clean and wash spring onions. Cut onion and carrots into fine cubes and cut spring onions into small rolls. Chop the pistachios
3
Heat 2 tablespoons of oil in a pot or roaster and fry chicken legs in it for about 15 minutes. Take out and fry carrots and onion in frying fat for about 3 minutes. Add rice, pistachios and sultanas. Season with ginger, cinnamon, cardamon and salt. Add stock and 300 ml water, bring to the boil, spread chicken legs on the rice. Steam in closed pot at medium temperature for about 25 minutes
4
Remove the chicken legs. Add spring onions to the rice and stir in. Arrange rice and legs on plates and garnish with mint. Serve with a chilli-yoghurt dip