Chicken Biryani
User Reviews
4.3
9 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 15 mins
-
Servings
8
-
Calories
458 kcal
-
Course
Main Course, Dinner
-
Cuisine
Indian
Chicken Biryani
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Fragrant Chicken Biryani with buttermilk sauce is a delicious Indian dish. Packed with aromatic spices, fluffy rice and juicy chicken, it's a showstopper!
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Ingredients
for the biryani
- 3 cups cooked and cooled Basmati rice
- 1 kg boneless chicken breasts cubed
- 2 onions finely chopped
- 3 garlic cloves thinly sliced
- 3 cm piece fresh ginger grated
- 2 cardamom pods crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon Turmeric
- 1 tablespoon hot masala spice
- 1.5 cups chicken stock reserve 1/2 cup of stock
- 400 g (14oz) can chopped tomatoes
- 1 teaspoon sugar
- salt to taste
for the crispy onions and potatoes
- 2 onions finely sliced
- 3 large potatoes cubed
- oil for frying
For the spiced butter
- ½ cup butter
- ½ tsp Turmeric
- 1 tsp salt
For the buttermilk raita
- 1 cup buttermilk
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp Turmeric
- ½ tsp chilli powder
- 1 tbsp lemon juice
- 1 tsp salt
Instructions
- Pre-heat the oven to 180°c.
- Heat 3 tablespoons oil in a large pot.
- Fry the chicken in the oil until they start to brown. Remove and set aside.
- Fry the onions, garlic and ginger for 2 minutes before adding the spices. Allow to fry for another minute and add the chicken back into the pot.
- Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
- Lower the heat and allow to simmer for 15 minutes.
- Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
- Fry the onions in the same oil until crisp and golden and then drain and set aside.
- To make the spiced butter, melt the butter, turmeric and salt together.
- To assemble the dish, layer a ½ of the rice at the bottom of a greased oven-proof dish. Drizzle with half of the spiced butter. Next, cover the rice with the chicken curry. Follow with the rest of the rice and the remaining butter. Finally, cover the rice with the fried potatoes and onions (reserve some onions for serving). Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
- Place in the oven for 25-30 minutes.
- To make the raita, combine all the ingredients in a bowl and mix well.
- Remove the biryani from the oven and top with the crispy onions.
- Serve the Biryani with the Buttermilk Raita and fresh Coriander/cilantro.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
40g
(13%)
Protein
34g
(68%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
81mg
(27%)
Sodium
795mg
(33%)
Potassium
925mg
(26%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
479IU
(10%)
Vitamin C
20mg
(22%)
Calcium
122mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 795mg | 33% |
| Potassium | 925mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 122mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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