Chicken biryani
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5.0
288 reviews
Excellent
Chicken biryani
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This chicken biryani recipe will help you make the best biryani at home. It's an easy rice dish with succulent chicken in well-balanced spices.
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Ingredients
- 1.8 pounds boneless chicken cut into small pieces.
- 12 ounces new potatoes cut into big cubes.
- 2 brown onions chopped.
- 1 inch ginger finely grated/ minced.
- 4 cloves garlic minced.
- 2 teaspoons ground cumin.
- 2 teaspoons ground coriander.
- 1 ½ teaspoons kashmiri chili powder
- 1 teaspoon ground black pepper.
- ½ teaspoon turmeric powder.
- 1 ½ teaspoons salt.
- 7 green cardamom.
- 10 cloves.
- 15 whole black peppercorns.
- 2 bay leaves.
- 1 inch cinnamon stick.
- 1 cup cooking oil.
- 1 cup + 3 tablespoons tomatoes chopped.
- ½ cup yogurt lightly beaten.
- 2 ½ cups basmati rice washed and soaked in water.
- 5-6 cups boiling water.
- A handful of fresh coriander optional.
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Instructions
- Wash and rinse the rice about 3-4 times until the water looks clear. And soak the rice in clear water. Set aside.
- In a large cooking pot, heat the oil and fry the onions until lightly brown.
- Add in the ginger and garlic, give it a stir and fry for a few minutes until it smells fragrant.
- Then put all the spices in. The cumin, coriander, chili powder, paprika, black pepper, turmeric, salt, cardamoms, cloves, whole black peppercorns, cinnamon, and bay leaves. Continue to cook for about 2-3 minutes until the spices give an aroma.
- Put the chicken in and stir until all the pieces are covered with spices. Let it fry until the poultry turns opaque in color.
- Then add the tomatoes to the chicken mixture and give it a good stir. Put the lid on and let it cook at low heat. Leave it to cook for about 20 minutes. Keep checking and stirring every now and again to make sure the chicken doesn’t stick to the bottom of the pot.
- In the meantime, boil the water in the other pot. When it reaches boiling point, add in the rice and let it cook for about 7 minutes or until the rice is half cooked.
- Add the potatoes in, stir well and continue cooking with the lid on for another 10 minutes then put the yogurt in. Let it cook for about 5 minutes more.
- When the oil slightly separates from the sauce, and you have about 1-1 ½ cups of gravy left, turn the heat off.
- Using a colander, drain the half-cooked rice and pour it over the chicken biryani sauce. Spread it evenly to cover all the chicken masala (chicken curry sauce). Put the lid on. Then cook the biryani rice at low-medium heat until the steam comes out.
Notes
- Chicken releases more water when it’s cooked. So you may have to cook the masala sauce at medium-high heat to make sure the liquid evaporates quickly. But do take care and keep checking so that it won’t get too dry either.
- Line the pot lid with a tea towel before you put it on the pot for steaming. It helps absorb the steam water so that it won’t drip or fall onto the rice.
Nutrition Information
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Serving
1g
Calories
723kcal
(36%)
Carbohydrates
59g
(20%)
Protein
51g
(102%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
24g
Cholesterol
126mg
(42%)
Sodium
814mg
(34%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 723kcal | 36% |
| Carbohydrates | 59g | 20% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 126mg | 42% |
| Sodium | 814mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
288 reviews
Excellent
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