{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/es\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/es\/author\/admin2823\/","title":"Biryani de pollo &#8211; la receta como en el restaurante indio","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"PmtGmsUQ6N\"><a href=\"https:\/\/marcwiner.com\/es\/biryani-de-pollo\/\">Biryani de pollo &#8211; la receta como en el restaurante indio<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/es\/biryani-de-pollo\/embed\/#?secret=PmtGmsUQ6N\" width=\"600\" height=\"338\" title=\"\u00abBiryani de pollo &#8211; la receta como en el restaurante indio\u00bb \u2014 Marc Winer\" data-secret=\"PmtGmsUQ6N\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/marcwiner.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/marcwiner.com\/wp-content\/uploads\/2026\/10\/Biryani-au-poulet-en-tete-750x563.jpg","thumbnail_width":600,"thumbnail_height":450,"description":"Un biryani de pollo marinado en yogur y de arroz basmati con especias enteras, montado por capas y terminado al vapor en una olla sellada.","url":"https:\/\/marcwiner.com\/es\/biryani-de-pollo\/","language":"es","recipe":{"name":"Biryani de pollo - la receta como en un restaurante indio","cuisine":["India"],"course":["Plato principal"],"prep_time_min":20,"cook_time_min":60,"total_time_min":80,"servings":{"amount":6,"unit":"raciones"},"ingredients":["400 g de cebolla, (cortada en l\u00e1minas finas)","700 ml de aceite neutro, (para fre\u00edr)","6 dientes grandes de ajo","1 trozo de jengibre (fresco, de 2.5 cm)","4 chiles verdes","500 g de muslos de pollo, (sin piel, de tama\u00f1o mediano)","500 g de contramuslos de pollo, (sin piel, de tama\u00f1o mediano)","175 g de yogur natural, (entero y espeso)","3 cucharaditas de chile de Cachemira en polvo","0.75 cucharadita de c\u00farcuma en polvo","3 cucharaditas de cilantro molido","1 cucharadita de sal","1.5 cucharadas de zumo de lim\u00f3n","5 g de hojas de cilantro (frescas, picadas gruesas)","5 g de hojas de menta (frescas, picadas gruesas)","80 ml del aceite de fre\u00edr la cebolla","1 cucharada de ghee, (opcional, pero recomendado)","0.5 cucharada de biryani masala","400 g de arroz basmati","2 cucharadas de aceite","0.5 cucharada de zumo de lim\u00f3n","6 vainas de cardamomo verde","1 trozo de rama de canela (de 1 cm)","4 clavos de olor","1.25 cucharaditas de sal","Agua, (para cocer el arroz)","Un tercio de la cebolla frita, (reservada)","5 cucharadas de ghee","3 chiles verdes, (abiertos a lo largo)","1 cucharada de jengibre (en juliana)","8 g de menta y cilantro frescos, (picados)","1 cucharadita de biryani masala","15 hebras de azafr\u00e1n","2 cucharadas de leche (caliente)","1.5 cucharaditas de agua de kewra, (opcional)","0.25 cucharadita de colorante alimentario en polvo, (naranja y amarillo)"],"instructions_count":48,"image":"https:\/\/marcwiner.com\/wp-content\/uploads\/2026\/10\/Biryani-au-poulet-en-tete.jpg"},"author":{"name":"Marc Winer","url":"https:\/\/marcwiner.com\/a-propos\/","sameAs":["https:\/\/www.instagram.com\/marcwiner\/","https:\/\/www.facebook.com\/marcwinercuisine\/","https:\/\/www.linkedin.com\/in\/marcwiner","https:\/\/www.youtube.com\/@marc_winer","https:\/\/www.pinterest.com\/marc_winer\/","https:\/\/www.tiktok.com\/@marcwiner"]},"attribution":"Original recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.","cache_age":86400}