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Biriani with chicken

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14 servings
10 hour

Rice - 2 pack., Onions - 2 pcs., Tomatoes - 2 pcs., Garlic - 2 teeth., Ginger - 2 tea liters., Cinnamon stick - 1 pc., Raisins - 2 tbsp., Almonds - 3 tbsp., Chickpeas - 10 tbsp, Vegetable oil - 3 tbsp, Butter - 3 tbsp, Zira - 1 tsp, Ground cinnamon - 1 tsp, Turmeric - 1.5 tables, Paprika - 1 tea, Cardamom - 4 pcs., Curry - 2 tea liters, Salt - to taste, Chicken - 1 kg, Yogurt - 1 pack., Ground cinnamon - to taste, Zira - to taste, Ground coriander - to taste, Turmeric - 1.5 tea liters, Salt - 2 tea liters.

We prepare food for the dish. My-clean vegetables, greens, raisins, chicken. Tomatoes can be taken fresh. But now is not their season, and I took frozen.

From the evening before, we place pieces of chicken in a deep container, carefully mix them with spices for chicken.

Add yoghurt to the chicken and stir. Cover the container or tighten with polyethylene film, put in the refrigerator for the whole night.

If you decide to cook Biriani with chickpeas, then you need to rinse it thoroughly and soak it first the day before, all night long. The next day, boil chickpeas in large quantities of water until cooked for about an hour.

2-3 hours before cooking the dish, we rinse the rice well until the water becomes clear and leave to dry. Basmati rice is used for Biriani, but if you take another long-grain variety instead, then this will not really affect the taste of the dish, and the difference will be noticeable only in appearance (although true foodies can argue with this).

Take out the chicken pickled in spiced yogurt from the refrigerator. Fry it in whole pieces or finely cut in a pan until it is golden.

Meanwhile, pour boiling water over the almonds, let us stand for 10 minutes.

As a result, almonds are easily peeled.

Cut the onions into half rings, garlic and ginger three times grated or very finely chopped.

Add chickpeas (if using) to the almost finished chicken and fry for another minute.

Fry the onion separately in vegetable oil until transparent. Add all the spices: ground coriander, cinnamon (preferably a stick (if you find it), and powder), cumin, turmeric, paprika, cardamom, grated ginger and garlic, salt, diced tomato, simmer for 1-2 minutes. Turn off the gas and set aside the roasting for a while. Pour water into the kettle, put it on fire.

The water in the kettle almost boils!!!, when almonds are first fried in butter to a slight blush: ), then we add rice and raisins, turmeric, curry, salt, fry everything well for about 2 minutes.

Pour water and cook until the rice is half-cooked - 10 minutes. We take 2 glasses of water for 2 glasses of rice (1: 1), since we need not to cook rice.

Well, now, if you have a rather deep and large frying pan (you can take Kazan or wok), first lay out a smaller part of half-finished rice on it, roast on top.

Then - chicken, chickpeas and rice again.

Add another 1 cup of boiled water and cook until the dish is ready (all the water will evaporate, the rice will become soft). Cover the finished dish and leave to brew for 10 minutes.

Then we add crushed parsley, mix well and serve to the table. Enjoy your meal!