Roasted Biryani Chicken Legs

Name: Roasted Biryani Chicken Legs
Cuisine: Lebanese
Ingredients: 8-10 chicken legs, washed and cleaned with lemon and salt; 8-10 chicken legs, washed and cleaned with lemon and salt; 5 tbsps biryani spices; 5 tbsps natural yoghurt; Couple of cloves of garlic, peeled and crushed; 20 ml vegetable oil; 2 mugs basmati rice rinsed with warm water quickly just before cooking; 2 mugs basmati rice rinsed with warm water quickly just before cooking; 1 onion, peeled and fined diced; 1 red pepper, washed and finely diced; 1 green pepper, washed and finely diced; Salt to taste; 1 cube of stock; 1 tbsp biryani spice; 1 tsp turmeric; Pinch of saffron, diluted in 20 ml rose water; Pinch of saffron, diluted in 20 ml rose water; Drizzles of oil for cooking

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Ingredients

8-10 chicken legs, washed and cleaned with lemon and salt
5 tbsps biryani spices
5

Asia
Lebanon
Main course
Gluten-free
Ramadan

Method

Marinade the chicken with the salt, yoghurt and the biryani spice, preferably the night before. Place in a roasting tray with the vegetable oil and cook for about 40 minutes at 180°C.

Ingredients

Method

Method of Biryani Rice