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Chicken Biryani
Chicken Biryani
Chicken Biryani is a delicious and aromatic rice dish that originated in the Indian subcontinent. It typically consists of flavorful basmati rice cooked with tender chicken pieces, aromatic spices like cumin, coriander, and cardamom, and a variety of other ingredients like onions, tomatoes, and yogurt. It is often served with raita, a refreshing yogurt-based side dish.
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Ingredients
- 2 cups basmati rice
- 1 pound chicken cut into pieces
- 1 large large onion thinly sliced
- 2 tomatoes chopped
- 1/2 cup plain yogurt
- 2 tablespoons biryani masala powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 2-3 cloves garlic
- 1- inch cinnamon stick
- 1 bay leaf
- 1 pinch saffron strands (optional)
- Fresh coriander leaves chopped (for garnish)
- Salt to taste
- Cooking oil or ghee (clarified butter)
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a large pot, heat some oil or ghee. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
- Add the sliced onions and cook until they turn golden brown.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the chicken pieces and sauté until they are browned on all sides.
- Add the chopped tomatoes, biryani masala powder, and salt. Cook for a few minutes until the tomatoes soften.
- Reduce the heat and add the yogurt. Mix well to coat the chicken evenly. Cover and simmer for about 20 minutes until the chicken is cooked through and tender.
- In a separate pot, bring water to a boil and cook the soaked rice until it is about 70% cooked. Drain the rice and set aside.
- Preheat your oven to 350°F (180°C) or use a large pot with a tight-fitting lid for the next steps.
- Layer the partially cooked rice on top of the chicken in the pot. Sprinkle saffron strands (soaked in a bit of warm milk or water for enhanced color) over the rice for an optional touch.
- Cover the pot with a tight-fitting lid or aluminum foil to seal in the steam. Alternatively, if using an oven, transfer the pot to the preheated oven.
- Cook for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook through.
- Once done, fluff the biryani with a fork. Garnish with fresh coriander leaves.
- Serve hot with raita or your choice of side dish.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 654kcal (33%)Carbohydrates: 85g (28%)Protein: 28g (56%)Fat: 21g (32%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 115mg (38%)Sodium: 115mg (5%)Potassium: 626mg (18%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 641IU (13%)Vitamin C: 12mg (15%)Calcium: 105mg (11%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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