Chicken and Cinnamon Biryani

    Chicken and Cinnamon Biryani

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    Biryani is a dish that is famous in many parts of Asia. This is the Malaysian version with chicken drumsticks.

    Serves: 2 

    • 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
    • 2 cloves
    • 1 small piece cinnamon stick
    • 2 chicken drumsticks
    • 1/2 level teaspoon salt
    • 2 rounded teaspoons margarine

    Preparation:40min  ›  Cook:1hour30min  ›  Ready in:2hours10min 

    1. Cook the rice in a rice cooker with the chicken stock and turmeric powder. (Cook without turmeric powder if you prefer white rice.)
    2. Heat the margarine in a pot.
    3. Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant.
    4. Add the salt and chicken drumsticks. Stir well and cover the pot. Allow the chicken to cook over low heat for 1 hour.
    5. Serve the rice with the chicken leg on top and, if available, cucumber achar, chutney or a salad on the side. Garnish with parsley.

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