Meals

Chicken Biryani

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Chicken Biryani

bhookhapet-com
Chicken Biryani involves marination, rice preparation, and layering techniques, making it suitable for those with intermediate cooking skills. Adjust spice levels according to preference.
prep time
20
cooking time
40
servings
4-6 People
total time
60min

Equipment

  • Pan or skillet for cooking chicken

  • Pot for boiling rice

  • Spoon or spatula for layering

  • Knife and cutting board

Ingredients

  • For Marination:

  • 500g chicken, cut into pieces

  • 1 cup yogurt

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • Salt to taste

  • For Rice:

  • 2 cups Basmati rice, soaked for 30 minutes

  • 4 cups water

  • Whole spices (bay leaves, cardamom, cloves, cinnamon)

  • Salt to taste

  • For Biryani Masala:

  • 2 large onions, thinly sliced

  • 2 tomatoes, chopped

  • 1/2 cup fried onions (optional, for garnish)

  • 1/2 cup mint leaves

  • 1/2 cup coriander leaves

  • 1/2 cup fried cashews and raisins (optional, for garnish)

Instructions

1

Marinate Chicken:

Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Marinate for at least 1 hour.
2

Cook Rice:

Boil soaked Basmati rice with whole spices and salt until 70-80% cooked. Drain excess water.
3

Prepare Biryani Masala:

In a pan, sauté thinly sliced onions until golden brown. Add chopped tomatoes and cook until soft. Add marinated chicken and cook until it's partially done. Layer half-cooked rice over the chicken. Sprinkle mint and coriander leaves. Continue layering until all rice is used. Cover and cook on low heat for 20-25 minutes.
4

Garnish and Serve:

Garnish with fried onions, cashews, and raisins. Serve hot with raita or salan.

Notes

Nutritional Information (Per Serving): Calories: ~450-500 kcal Protein: ~20-25g Carbohydrates: ~50-60g Dietary Fiber: ~3-4g Fat: ~15-20g Vitamin A: ~10% of the Recommended Daily Allowance (RDA) Vitamin C: ~15% of the RDA Iron: ~10% of the RDA
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