Chicken Briyani
If you are unfamiliar with Biryani, this dish is a mix of rice, spices and meat. It originated in the Indian subcontinent among Muslims. It is traditionally made with meat, vegetables, eggs and rice. Some regional varieties also use potatoes. The mixture is traditionally flavored with garlic and cumin. While it is commonly served with chicken, it can also be prepared with beef. Here are some basic steps to make this delicious rice dish.
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Servings: 4 servings
Calories: 890kcal
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Equipment
Ingredients
- ½ KG Chicken
- 1 cup yogurt
- ½ teaspoon turmeric powder
- ½ tablespoon red chili pepper
- Salt to taste
- 1 tablespoon coriander powder
- Ginger garlic paste you can get this by crushing or grating ginger and garlic together. Then, mix with water
- Chopped green chili
- 1 large onion sliced
- 2 tablespoon mint leaves chopped
- 2 tablespoons coriander Chopped, fresh
- 1 cup onion fried
- 3 tablespoons lemon juice
- 2 ½ liters water
- 1 cinnamon stick
- 4-5 Cloves
- 1 tablespoon black peppercorns
- 1 leaf star anis
- 2 leaves green cardamom
- 2 bay leaves
- 2 tablespoons vinegar
- 500 g rice
- 5-6 tablespoons cooking oil
- 1 tablespoon cumin seeds
Instructions
- 1. Wash and soak the rice for 30 minutes
- 2. Put the chicken in a big bowl.
- 3. Add the yogurt, turmeric powder, red chili powder, salt, coriander powder, ginger-garlic paste, chopped green chili, sliced onion, chopped mint leaves, chopped fresh coriander, and fried onions to the chicken. Mix them all together properly.
- 4. Pour the lemon juice to the chicken and mix thoroughly. Cover and marinate for 30 minutes.
- 5. Pour water into a pot. Then, add the cinnamon stick, cloves, black peppercorns, star anise, green cardamom, bay leaves, salt, and vinegar to the water.
- 6. Bring it to boil.
- 7. Add the soaked rice to the water and stir.
- 8. Boil until it is ¾ done. i.e 8-10 minutes. (It should be able to break when pressed firmly with fingers. Leave slightly undercooked).
- 9. Strain through a sieve and set aside.
- 10. Add cooking oil to a pot and let it heat up. Add the cumin seeds to it and stir.
- 11. Pour the marinated chicken to the oil and mix well for 2-5 minutes. Cover the pot and cook on low flame for 10-12 minutes. Then cook on high flame until the oil separates from the chicken.
- 12. Remove some chicken from the pot for layering.
- 13. Add some of the boiled rice to the remaining chicken in the pot. Then, pour the reserved korma on top of the rice.
- 14. Add fresh coriander, mint leaves, and fried onions to it. Pour the remaining rice into the pot.
- 15. Mix ½ tablespoon of yellow food and 2-3 tablespoons of water together and pour on top of the rice.
- 16. Cover the pot and steam cook on low flame for 8-10 minutes.
- 17. Turn fairly well and bring the pot down.
- 18. Serve hot.
Video
Notes
You can either use plain yogurt or a spice blend. You can buy ready-ground spices at your local grocery store. If you do not have a blender, grind whole spices yourself. Remember that whole spices lose their flavor over time, so store them away from light. In order to make the best chicken biryani, use plain yogurt. The flavor is enhanced and the rice retains its texture. Once it has cooked, add the chicken and rice to the pot.
Nutrition
Serving: 4servings | Calories: 890kcal | Carbohydrates: 114g | Protein: 23g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 229mg | Potassium: 464mg | Fiber: 4g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.