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©
iN2L
202
2
Pakistan
Recipes
Visit the iN2L Help Center to access a print version of these recipes.




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1½ pounds chicken thighs, skin on and bone in
Marinade:
⅔
cup yogurt, plain
½ cup water
2 tablespoons vegetable oil
6 garlic cloves, minced
2 teaspoons finely grated ginger
⅛ teaspoon ground turmeric
¼ teaspoon cinnamon
Chicken Biryani
Ingredients:




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½ teaspoon cayenne
½ teaspoon ground cardamom
2 teaspoons garam masala
2 teaspoons coriander
1 tablespoon cumin
2 tablespo
ons paprika
1½ teaspoons salt
Par boiled rice:
2 tablespoons salt
10 cloves
5 dried bay leaves
1 star anise
6 green cardamon pods
2¼ cups uncooked basmati rice
Crispy Onions:
2 medium onions, halved and finely sliced
1 cup oil, for frying
Saffron:
1 teaspoon saffron threads, loosely packed
2 tablespoon
s
warm water
Biryani:
1 cup cilantro, chopped
¼ cup ghee or unsalted butter, melted




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Garnish:
Crispy onions (above)
Chopped cilantro
Yogurt
Mix marinade in a
large pot. Add chicken and coat
well. Marinade 20 minutes to overnight.
For par boiled rice, bring 3 quarts water to the boil;
add salt and spices. Add rice and
bring it back
to a
boil. Cook for 4 minutes or until rice is just cooked.
Drain immediately an
d set aside.
Heat oil in a large saucepan over medium high heat.
Cook onion, in batches, for 3 to 4 minutes, until just
golden brown. Remove onto paper towel lined plate.
Repeat with remaining onion. Place saffron in a
bowl with water and leave for 10
minutes.
Place pot with chicken in it on the stove over
medium heat. Cover and cook for 5 minutes.
Remove lid. Cook for 5 minutes, turning chicken
twice. Remove from heat.
Directions
Directions:





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