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3-5

350 g basmati rice; 10 chicken legs or 1 whole chicken; 2 cups yoghurt; 2-3 onions; 2-4 chilli peppers; 3-4 cloves garlic; cinnamon stick; 3 black cardamom pods; 3 green cardamom pods; 1 tbsp coriander; 1 tbsp turmeric; 1 tsp cumin; ½ dry chilli flakes; pinch of saffron; a handful of mint; a handful of coriander; 1 bay leaf; 2-4 cloves; black pepper; salt

Biryani

Mix the spices and chilli with the yoghurt and use to marinate the chicken. Rinse the rice until the water runs clear and drain any excess water. Par cook the rice by pouring salted water at a ratio of 1:2 over it, bring it to the boil and cook for 5 minutes before draining. Place the chicken together with the marinade in a heavy bottomed casserole dish and place the rice on top. Cover with saffron water (Dry and rub the saffron with salt before covering it with half a cup of boiling water). Bring to the boil and cook for 25-35 minutes with the lid tightly closed. Carefully break up the rice before placing it in bowls. Place the chicken on top and serve with lemon, yoghurt and herbs.

Бириани (Biryani)

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Андрей (talerka).

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