Briyani Cooked Chicken

This briyani chicken recipe does not require special briyani spices but a mixture of curry spices and dates that are easier to buy in stores.. This dish became my favorite when I was a child and I often cooked it during my student days.

Among the important ingredients in this recipe is fried onions which should be fried yourself. Onion frying oil will add more flavor to this dish. This chicken briyani dish needs to be cooked for a long time so that all the ingredients are like fried onions, spices and leaves cooked and blended.

This briyani chicken is very suitable to be matched with nasi minyak or nasi putih only.

Ingredients

2kg of chicken meat , this is enough for 10 people eat.
8 large onion (thinly sliced ​​for frying)

Ground ingredients
4 large onion
2inches ginger
10 cloves garlic
(Cut small like this so that it is easy to grind later)

5 tablespoons (50g) date spice
5 tablespoons of curry spice
7 cardamom seeds
7 for cloves
1 cinnamon stick
1 tablespoons allspice
8 tablespoons of tomato sauce
3 tablespoon of honey
1/2 cups (120ml) evaporated milk
8 green chili
2 tomatoes
7 chicken eggs.
50g mint leaves
50g coriander leaves
50g soup leaves.

Method

1. Grind the onions, garlic and ginger. Add a little water to make it easier to grind. Then grind until smooth, and set aside first.
2. Boil the eggs until cooked, mash the egg shells, and fry until golden yellow. Repeat until all eggs have been fried, and set aside.
3. Heat enough oil to fry the sliced ​​onions. When the oil is hot, add onions. Fry over medium -high heat so as not to burn.
4. When the onion has started to be crispy, reduce the heat because the onion is very easy to burn at this stage. Remove the onion when it is golden yellow. If wait until dry in oil, onions will be charred because they will continue to cook even after being removed. Drain the onions and set aside.
5. Use used onion frying oil to saute the ground ingredients (Red onion, garlic and ginger). Saute for 4-5 minutes over medium heat.
6. Then add the cloves, cardamom and cinnamon.
   7,Add curry spice and date spice. Mix well until it becomes a paste. Add the spices on the sides to the middle, to avoid scorching. If the fire is too strong, a little small. Add a little water so that the spices can be cooked longer without scorching.
7. When the oil starts rising to the surface, Add the chicken. Mix so that the chicken can be fried in the spice paste.
8. Add the coriander leaves, mint leaves and soup leaves.
9. Add the tomatoes. Mix well. Add 2 cup of water and tomato sauce. Mix it up.
10. Add the fried onions, 1/2 a cup of liquid milk and 2 teaspoon of salt or to taste. Simmer for 10 minutes.
11. Add honey and green chillies. Simmer 20 minutes more.
12. Add 1 tablespoons of sugar as a flavor balancer, and 1 tablespoons allspice. Mix well.
13. Add the boiled egg that was fried earlier. And grind for 20 minutes more. Briyani fish needs to be cooked for a long time to avoid spices, fried onions , the leaves become well blended with the gravy. A common mistake is to cook too fast, this will produce a less palatable taste of the gravy.
14. When the chicken is tender , Briyani Cooked Chicken is ready to be served with fried onion garnish and soup leaves.