Chicken and Cinnamon Biryani
Biryani is a dish that is famous in many parts of Asia. This is the Malaysian version with chicken drumsticks.
I made it!
3 people made this
150g long-grain rice, washed and drained
400ml chicken stock
2 cloves garlic, chopped
1 big onion, sliced
1 thin slice ginger
1/2 level teaspoon turmeric powder
1 rounded dessertspoon curry powder
1 small piece cinnamon stick
2 chicken drumsticks
1/2 level teaspoon salt
2 rounded teaspoons margarine
40 min › Cook:
1 hour 30 min › Ready in:
2 hours 10 min
Cook the rice in a rice cooker with the chicken stock and turmeric powder. (Cook without turmeric powder if you prefer white rice.)
Heat the margarine in a pot.
Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant.
Add the salt and chicken drumsticks. Stir well and cover the pot. Allow the chicken to cook over low heat for 1 hour.
Serve the rice with the chicken leg on top and, if available, cucumber achar, chutney or a salad on the side. Garnish with parsley.
Reviews and Ratings
Reviews in English
This is a brilliant recipe and to quote one of our guests "I've tasted worse in restaurants". Without question this has knocked my Sweet & Sour Chicken of top spot when we have visitors, but don't take my word try it yourself.
01 Jun 2013
(Review from Allrecipes UK & Ireland)
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