Chicken Biryani
User Reviews
5
10 reviews
Excellent
Chicken Biryani
Report
Authentic Chicken Briyani marinated in a spicy yogurt blend and topped with crispy onins in under 60 minutes loaded with flavor and texture!
Share:
Ingredients
To marinate the chicken:
- 1/2 cup yogurt
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 2 tablespoon tomato paste or puree
- 1/2 teaspoon turmeric powder
- 2 teaspoons salt
- 2 teaspoons chili powder or paprika
- 1 tablespoon garam masala
- 2 tablespoons mint chopped
- 2 tablespoons cilantro chopped
- 1.5 pounds chicken skinless thighs and drumsticks
To cook rice
- 4 cups water
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- 1 cardamom
- 3 cloves
- 1/4 teaspoon peppercorns
- salt to taste
- 1 cup basmati rice
To make crispy onion
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large red onion thinly sliced
- cilantro for garnish
- mint for garnish
- lemon wedges for garnish
- yogurt raita, to serve
Instructions
- To marinate chicken: Add the mentioned ingredients under the “To marinate chicken” section in a medium bowl. Mix them and coat them over the chicken. Cover and marinate the chicken for at least 30 minutes.
- To cook rice: Heat a large saucepan with water on medium heat. Once the water starts boiling, add all the ingredients under the “To cook rice” section and lower the heat. Let the rice cook 70% and remove the saucepan and drain the water if any and set aside.
- To make crispy onion: Heat a dutch oven over medium heat, add oil and onions. Cook the onions until crispy and brown for about 10-12 minutes. Once done remove them on a paper towel and set them aside.
- In the same dutch oven add the marinated chicken. Cook for 7-8 minutes until the chicken is cooked for 70% and oil starts oozing out.
- Turn off the heat and start layering. Spread a layer of prepared crispy onions and cilantro. Add the 70% cooked rice above as a layer, spread them evenly covering the pot.
- Add the remaining crispy onions and cilantro as a final layer. Cover and cook the biryani for 12-15 minutes on low heat.
- Once done, gently fluff up the rice and mix with chicken and serve the chicken biryani along with yogurt raita on the side.
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
283kcal
(14%)
Carbohydrates
31g
(10%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
42mg
(14%)
Sodium
915mg
(38%)
Potassium
294mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
398IU
(8%)
Vitamin C
4mg
(4%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 42mg | 14% |
| Sodium | 915mg | 38% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
Other Recipes
You'll Also Love
