Indian
Chicken Biryani
$3
30 minsPrep
45 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
18gFat
55gCarbs
4gSugar
3gFiber
680mgSodium
95mgChol
6gSat Fat
420mgPotassium
80mgCalcium
3mgIron
0.4mcgVitamin B12
8mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
gluten-free
high-protein
Instructions
1
Marinate chicken pieces with yogurt, ginger-garlic paste, green chili, salt, and half the biryani masala for at least 30 minutes.
2
Soak basmati rice for 20-30 minutes, then parboil it with whole spices until 70% cooked; drain and set aside.
3
Heat oil and ghee in a heavy-bottomed pot, fry sliced onions until golden brown, then add tomatoes and cook until soft.
4
Add the marinated chicken to the pot and cook until the chicken is nearly done and the gravy thickens slightly.
5
Layer the parboiled rice over the chicken gravy, sprinkle mint, coriander, saffron-soaked milk, and a drizzle of ghee.
6
Cover tightly and cook on low heat (dum) for 20-25 minutes until the rice and chicken are fully cooked and aromatic.
7
Rest for 5-10 minutes before gently mixing and serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 375 g375 g chicken (bone-in, curry cut)
- 250 g250 g basmati rice
- 11 large, sliced onion
- 11 medium, chopped tomato
- 1/2 cup1/2 cup plain yogurt
- 1 tbsp1 tbsp ginger-garlic paste
- 22 whole green chili
- 1/4 cup1/4 cup mint leaves
- 1/4 cup1/4 cup coriander leaves
- 1 tbsp1 tbsp biryani masala
- 11 set whole spices (bay leaf, cinnamon, cloves, cardamom)
- 1 pinch1 pinch saffron
- 1 tbsp1 tbsp milk
- 1 1/2 tbsp1 1/2 tbsp ghee
- 1 1/2 tbsp1 1/2 tbsp cooking oil
- to taste salt
