CHICKEN BIRIYANI Recipe
Biryani is a set of rice-based foods made with spices, rice (usually basmati) and chicken, mutton, fish, eggs or vegetables.
Ingredients
- Cut 4 boiled eggs in half-8 pc
- Chicken biryani Masala-4 tsp
- Chicken curry masala-1 tsp
- Chopped mint leaves-2 tbsp
- Whole garam masala-1 tbsp
- Ginger-garlic paste-1 tbsp
- Red chili Powder-1/2 tsp
- Coriander powder-1/4 tsp
- Cumin powder-1/4 tsp
- Onion-2 large(finely sliced)
- Spring onion-4(finely chopped)
- Milk-1/2 cup(lukewarm)
- Ghee-2 tbsp
- Oil-4 tbsp
- Saffron-1 tsp
- Salt to taste
- FOR MARINATION:
- Chicken-1 kg
- Yogurt-1 cup
- Chopped Green chili-8
- Ginger garlic paste-1 1/2 tbsp
- Red chili powder-1 tbsp
- Turmeric powder-1 tsp
- Coriander powder-1/2 tsp
- Coriander leaves-1/2 cup
- Mint leaves-1/2 cup
- Lemon juice-1
- Salt-1 1/2 tsp
- FOR RICE:
- Basmati Rice-4 cups
- Cinnamon stick-2
- Cardamom-3
- Star anise-1
- Bay leaves-2
- Cloves-5
- Oil-1 tbsp
- Salt-1 1/2 tbsp
- Water as required
Directions
- 1-Marinate chicken with yogurt,green chili,ginger-garlic paste,chili powder,turmeric powder,
- coriander powder,coriander leaves,mint leaves,lemon juice and salt and refrigerate it for 3 hour.
- 2-Wash and soak rice in water for about 30 mins,then boil water add bay leaves,cloves,cinnamon,
- cardamom,star anise,salt,oil and rice until 3/4th done.Drain rice and keep aside.
- 3-Add the saffron to the lukewarm milk and mix well,Keep it aside.
- 4-In a pan heat 1 tbsp oil and,add 3/4th sliced onions,saute for 10 mins till caramelized,remove and keep aside.
- 5-Then heat remaining oil,add 1 tbsp whole garam masala,let it crackle,Add rest onions and saute til light golden brown.
- 6-Then add ginger-garlic paste,coriander powder,chili powder,cumin powder and chicken curry powder,
- Cook for about 5 mins,then add marinated chicken and cook chicken is tender.
- 7-In a big vessel(deep and wide),spread half of the chicken,then half of the rice over the chicken layer,pour 1 tbsp of ghee
- all over the rice ,add half of the caramelized onions and 4 eggs spread over the rice.
- 8-Next sprinkle 1 tbsp of mint leaves,half of the spring onion and 2 tbsp biryani powder and pour about 1/4th cup of saffron milk over the rice.
- 9-Again Over this layer add remaining chicken,then add remaining rice over the chicken,pour half a tbsp of ghee all over,
- add remaining caramelized onions and remaining 4 eggs spread over the rice.
- 10-Finally sprinkle 1 tbsp of mint leaves,remaining spring onion,remaining biryani powder and pour remaining saffron milk over the rice.
- 11-Close the lid and seal with a large foil,cook this pot on a very low heat for 45 mins.
- 12-12-After 45 mins turn off the heat,let it stand for 10 mins,then remove the lid and serve hot with chicken curry and raita.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 634g | |
| Recipe makes 5 servings | |
| Calories 1096 | |
| Calories from Fat 407 | 37% |
| Total Fat 45.49g | 57% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.35g | |
| Cholesterol 270mg | 90% |
| Sodium 2976mg | 124% |
| Potassium 647mg | 18% |
| Total Carbs 125.13g | 33% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.31g | 3% |
| Protein 42.58g | 68% |
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