Indian biryani with vegetables, herbs, nuts and meat
Boil the rice according to the instructions on the package. Leave with the lid on the pan until use.
Heat a frying pan without oil or butter and toast the almonds over medium heat in 3 min. Golden brown. Let cool on a plate.
Heat the ghee and fry the chicken fillets in 5 min. Golden brown and done. Add pepper and salt. Scoop out of the pan and keep warm under aluminum foil.
Cut the onion into half rings. Heat the ghee in the same pan and fry the onion for 5 minutes on a high heat.
Halve the peppers in the length and remove the seed lists. Cut the flesh into strips of 2 cm. Peel and grate the ginger. Slice the garlic.
Add the pepper, garlic, ginger, cardamom and cinnamon sticks to the onion and cook for 3 minutes.
Cut the tomatoes into cubes and add. Leave to simmer for 15 minutes with the lid on the pan over low heat. Add pepper and salt. Add the chicken fillets for the last 5 minutes.
Slice the coriander. Remove the cardamom and cinnamon sticks from the pan.
Spoon the rice and half of the coriander through the mixture and season with salt and pepper.
Scoop the dish on a large dish and garnish with the almonds, raisins and the rest of the coriander. Yummy! .
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