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Indian Chicken Curry with Biryani
Indian Chicken Curry with Biryani

Before you jump to Indian Chicken Curry with Biryani recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

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You may prefer cooking with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, however that is certainly not true. A dishwasher is specifically economical when it’s full before a cycle is commenced. Save even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

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We hope you got benefit from reading it, now let’s go back to indian chicken curry with biryani recipe. You can have indian chicken curry with biryani using 24 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Indian Chicken Curry with Biryani:
  1. Provide minced ginger
  2. Take chicken thighs
  3. Use apple cider vinegar
  4. Take dried thyme
  5. Provide dried rosemary
  6. You need bay leaves
  7. Take turmeric
  8. Use garlic minced
  9. You need red onion finely chopped
  10. You need curry powder
  11. Use cumin
  12. Take plain yogurt
  13. Get Oil for frying
  14. Take Salt
  15. Provide Biryani ingredients
  16. Prepare dawaat rice
  17. Prepare chicken stock/ water
  18. Prepare salt
  19. Take biryani masala
  20. You need ginger garlic paste
  21. Provide yoghurt whisked
  22. Prepare onion finely chopped
  23. Get tomatoes finely chopped
  24. Prepare turmeric
Steps to make Indian Chicken Curry with Biryani:
  1. In a bowl, place your chicken thighs. To this, add the rosemary, thyme, apple cider vinegar, garlic. Mix this all up and the, cover and allow to marinate over night
  2. Once marination is done, put the chicken to boil, and once done, set aside. if you prefer not to boil before cooking the curry, shallow frying them would be ok.
  3. In another sufuria, add the red onion, fresh ginger, some salt and bay leaves.
  4. Let this cook until fragrant, then add the tomato paste and all the spices. Mix them in and add 1/4 cup of hot water and let this cook down until everything is incorporated and thickened.
  5. Add the boiled chicken followed by the plain yoghurt and let this cook until combined. This should take about 10-15 minutes for everything to come together. meanwhile soak the rice in water for 20 minutes
  6. Saute the onion and spices in a sufuria. Additionally add the tomatoes and saute until soft and mushy
  7. Now on low heat add the turmeric biryani masala and salt and stir in until it turns aromatic.
  8. Add the rice and mix well amd then the water and cook till the rice is ready on low heat
  9. Serve and enjoy.

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