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Chicken Biryani ( Lucknow Murgi Biryani ) Recipe

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0 votes | 1405 views
Servings: 4

Ingredients

Cost per serving $2.60 view details

Directions

  1. To make the rice
  2. Heat the oil in a pan and fry the cloves peppercorns and cinnamon.
  3. Keep stirring till the spices begin to change colour.
  4. Then add in the garlic and ginger and stir.
  5. Drain the rice and add in to the mix with 600ml warm water.
  6. Season with salt and mix well.
  7. Cook till soft and fluffy then drain.
  8. Remove and throw away the ginger and garlic.
  9. Keep hot.
  10. To make the curry:Mix the chicken with the lowfat yoghurt cream salt ginger garlic cumin chilli and turmeric powders.
  11. Heat the oil and fry the black cumin till it pops.
  12. Add in the onion and cook till brown then add in the tomato and garam masala.
  13. Cook till blended and add in the chicken mix.
  14. Stir fry till the oil separates then add in 300ml warm water.
  15. Reduce the heat and cook till the chicken is tender.
  16. To serve:In a deep dish arrange layers of rice and chicken curry ending with a rice layer.
  17. Heat the oil in a small pan and fry the onion till brown and crisp.
  18. Sprinkle on top of the biryani along with the saffron conander rose water and mint leaves and cover.
  19. Place in a warm oven for 10 min till heated through.
  20. Serve with plain lowfat yoghurt and fried whole potatoes.
  21. A sumptuous rice which evokes the oldworld Muslim ambience of the city of Lucknow.
  22. Serves 4
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Nutrition Facts

Amount Per Serving %DV
Serving Size 386g
Recipe makes 4 servings
Calories 942  
Calories from Fat 552 59%
Total Fat 62.43g 78%
Saturated Fat 11.14g 45%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 91mg 4%
Potassium 571mg 16%
Total Carbs 76.42g 20%
Dietary Fiber 3.7g 12%
Sugars 8.44g 6%
Protein 19.72g 32%

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