Cooking Adeni chicken Zurbian Biryani in an easy and tasty way!

Ingredients:

Spices: Cinnamon sticks, bay leaves, one tsp cumin seeds, one tsp coriander seeds, half tsp black pepper, half tsp cardamom, half tsp cloves, half tsp turmeric

Two cups and a half long-grain basmati rice (500g), soaked for 30 mins

Three onions (500g), caramelized and crispy, save half of the frying oil

Five cloves garlic (20g)

(10g) grated ginger

One cup yogurt (200g)

Half cup water

For the Chicken and Potatoes:

(500g) small whole peeled potatoes

(1.5 kg) whole chicken, cut up

One tbsp salt (or to taste)

One fourth of tsp saffron (or saffron color)

The Yogurt and fried onion sauce

Half a cup of water

For the rice

Hot water

Cinnamon sticks, cardamom, cloves, bay leaves

Frying oil from onions

One tbsp salt

Instructions:

1. Toast all whole spices over low heat for 3-4 mins, then let them cool. Grind with turmeric and set aside.

2. Wash and soak the basmati rice for 30 mins.

3. Caramelize onions in vegetable oil, remove from heat. Save half one fourth of the onions for later.

4. Blend 3/4 of the fried onions with garlic, ginger, yogurt, and water until smooth. Set aside.

5. In a separate pot, combine potatoes, chicken, ground spices, salt, saffron, and the yogurt-onion sauce. Cook over low heat for 30 mins.

6. Prepare rice in another pot with hot water, spices, frying oil, and salt. Cook over high heat for 8 mins.

7. Layer rice, chicken, and potatoes in a wok or pot. Add fried onions between layers. Drizzle saffron on the top layer, garnish with fried onions.

8. Cook over low heat for 30 mins. Infuse smoky flavor using hot charcoal and vegetable oil, cover the pot for 5 mins.

Enjoy your fragrant chicken Zurbian biryani