Chicken Biriyani and Karapincha Sambol | Recipe

♡ Ingredients:

• Chicken marination

• A whole chicken cut into bite sized pieces 

• 4 cloves of garlic

• 6 cardamom seeds 

• 6 cloves 

• 1/2 cup of Karapincha 

• 1 tablespoon of cumin seeds (Suduru) 

• 1 cinnamon stick

• 3 tablespoons of pepper

• 2 tablespoons of salt 

• 1/2 lemon

• 3 tablespoons of vinegar 

• 4 tablespoons of red chillie powder 

Grind the garlic, cardamom, cloves, karapincha, cumin and cinnamon in a blender or grinder to make a smooth paste (add a bit of water if needed). Add the grinded paste, salt, pepper, chillie powder and vinegar to the pieces of chicken and coat well. Let the chicken marinate in the fridge for at least 30 minutes. 

• Rice

• 1 kg of Basmati rice 

• 2 big onions sliced 

• 3 garlic cloves chopped

• Karapincha as needed 

• 1 rampe leaf 

• 1 - 1 1/2 cups of curd 

• Cashew nuts (optional) 

• Raisins (optional) 

• Karapincha sambol 

• 2 cups of coconut 

• 1 cup of karapincha 

• 3 cloves of garlic

• 5 small red onions 

• 5 green chillies 

• 1 tablespoon of vinegar 

• Salt to taste 

• Pepper to taste 

• 1/2 lemon  

Put the garlic, onions, chillies and karapincha to a grinder to make a paste. Add the coconut to the paste and grind to mix well. To finish up the sambol add vinegar, salt, pepper and lemon to taste. 

♡ How-to:

• Cook the basmati rice with the rampe 

• Deep fry the onions in high heat until it's golden brown. Keep the onions aside. 

• In a separate wok, temper the garlic and karapincha. 

• Add the marinated chicken to the tempered garlic and karapincha. Temper the chicken around until all the pieces are well cooked.  

• Add the curd to it and cook for around 10 minutes. 

• Add the cooked basmati rice to the mixture and stir well on medium heat for 5 more minutes. 

• Add the deep fried onions, raisins and roasted cashew nuts to the rice. 

• Serve with a hard boiled egg or roast chicken along with our delicious karapincha sambol by the side.