Chicken Biryani

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Recipe Facts

Servings

6

Prep time

15

Cook time

1 hr

Calories

634

A classic Indian mixed rice dish that ruled the world ever since it was brought by the Mughal era is the biryani. They spread wide and far throughout many corners of Asia and have made a home in many countries even Iraq and Saudi Arabia. The reason why biryanis are so sought after in all these countries is because of the variety of deliciousness and ingredients they present us with.

Similar to the chicken pulao we prepared for you here, chicken biryanis are basically a combination of rice, masala, and chicken. The key difference between them is the method of preparing the rice. Biryani rice is prepared through par-boiled rice (by draining out the remaining water), while pulao rice is made by completely letting the rice and the vegetables absorb the water.

This chicken biryani comes packed with enough healthy and tasty ingredients for you to fully savor. Hope you enjoy making this as much as you enjoy eating it afterward!

Recipe Card

Chicken Biryani

Recipe by Amu MCourse: Main CourseCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

634

kcal
Total time

1

hour 

15

minutes

This is a must-try! Chicken Biryani quickly prepared with authentic ingredients | Easy & Simple to follow for all those Biryani lovers 😊

Ingredients

  • For Tomato Paste
  • 2 Tomatoes Large

  • For Garlic Chili Paste
  • 8 pc Garlic

  • 2 inch Ginger

  • 4 pc Green chili

  • For Powder Mix
  • 1/2 tsp Nutmeg powder

  • 1 tsp Fennel seed

  • 1/4 tsp Clove powder

  • Main Ingredients
  • 3 cups Rice

  • 1 pc Star Anise

  • 1 pc Bay leaf

  • 1/2 tbsp Salt

  • 5 pc Cardamom

  • 4 pc Green chili

  • 1 tbsp Vinegar

  • 1/2 cup Cooking oil

  • 2 pc Onions Medium

  • 1/2 tsp Black peppercorn

  • 7 pc Cloves

  • 1 tbsp Cumin seeds

  • 1 tsp Red chili powder

  • 1/2 tbsp Turmeric powder

  • 1 1/2 tbsp Coriander powder

  • 1 tsp Garam masala

  • 2 tsp Salt

  • 3 tbsp Lemon juice

  • 900 g Chicken

  • 1/2 cup Yogurt

  • 2 tbsp Fried onions

  • 2 tbsp Mint leaves

  • 1/2 tbsp Butter

Directions

  • In a heating pot, takes the water 1.5 liters, add star anise 1 pc, mace 1 pc, bay leaf 2 pc, basmati rice 3 cups ( pre-soak the rice for 30 minutes before adding), add whole green chili 4 pc, green cardamom 5 pods, white vinegar 1 tbsp and salt 1/2 tbsp (or to taste).
  • Let the rice boil for 8-10 minutes on high flame.
  • Cook the rice till 3/4th is done. Then switch off the flame and strain out the rice. Keep the rice aside for later use.
  • In fresh heating, pot adds cooking oil 1/2 cup, sliced onion 2 medium sizes.
  • Fry the onions till they become golden brown.
  • Add black peppercorn 1 tsp, cloves 7 pcs, cumin seeds 1 tbsp, and give it a quick stir.
  • Add tomato paste 2 large size, ginger garlic chili paste – stir well & cook for about 3-5 minutes on medium to high flame.
  • Add red chili powder 1 tsp, turmeric powder 1/2 tbsp, coriander powder 1/2 tbsp, garam masala powder 1 tsp, salt 2 tsp (or to taste), lemon juice 3 tbsp – stir well – let them cook for about 3 – 5 minutes on medium to high flame.
  • After, add the chicken 900 gm – stir fry the chicken for 3 minutes.
  • Add whisked curd 1/2 cup – stir well.
  • Close with a lid and let the chicken cook for about 20 minutes on medium flame.
  • After 20 minutes open the lid – take out half of the cooked chicken & gravy into a bowl, and leave half chicken gravy inside the pot.
  • Now, we shall create layers of gravy chicken-rice-gravy chicken-rice.
  • Add the boiled rice(only half of the total quantity) into the pot as 2nd layer – then add chicken gravy as the 3rd layer which you had taken out into a bowl.
  • On the 3rd layer, sprinkle fried onions 1 tbsp, freshly chopped mint leaves 1 tbsp, and freshly prepared masala powder.
  • Then, add the remaining half quantity of rice as the final layer – sprinkle fried onions 1 tbsp, chopped mint leaves 1 tbsp, spice mix powder 1 tsp, homemade food color 1 tbsp, and melted butter 1/2 tbsp.
  • Close the pot with a lid and let the biryani cook for 15 minutes on low flame.
  • After 15 minutes, open the lid and mix the biryani layers to serve. Serve it hot with raita, chutney, and some fry.

Recipe Video

Notes

  • Use salt according to your taste and diet requirements.

Nutrition Facts

Nutrition Facts

6 servings per container


Calories634

  • Amount Per Serving% Daily Value *
  • Total Fat 7.4g 12%
    • Saturated Fat 2.2g 12%
  • Cholesterol 118mg 40%
  • Sodium 1295mg 54%
  • Amount Per Serving% Daily Value *
  • Potassium 1228mg 36%
  • Total Carbohydrate 84.5g 29%
    • Dietary Fiber 9.4g 38%
    • Sugars 12.5g
  • Protein 59.5g 119%
  • Calcium 11%
  • Iron 34%
  • Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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