Chicken Biryani

Chicken Biryani

Main Course
(4 vote(s))
Biryani originated in Persia and is derived from the Farsi word 'Birian', one can conclude that the dish originated in Persia and/or Arabia and went via Afghanistan to North India.
It could have also been brought by the Arab traders via Arabian Sea to Calicut.

INGREDIENTS

  • 1 1 whole chicken (1.2kg)
  • 2 1 tablespoon garlic paste (garlic pounded or processed in food processer)
  • 3 1 tablespoon ginger paste
  • 4 1 tablespoon of ground cumin
  • 5 1 tablespoon ground coriander
  • 6 1 tablespoon chili powder
  • 7 1/2 tablespoon ground black pepper
  • 8 1/2 tablespoon garlic cloves
  • 9 5 cardamoms
  • 10 3-inch cinnamon stick
  • 11 1-1/4 cup plain yoghurt
  • 12 1/4 cup lemon juice
  • 13 2 large onion (sliced and fried till it turned dark brown and caramelized)
  • 14 3 cups basmati rice Saffron or yellow food colouring
  • 15 Water, Salt
  • 16 Garnishing 1 cup mint leaves
  • 17 1 cup corrander leaves Salad
  • 18 1 ripe pineapple
  • 19 2 cucumber
  • 20 1 onion
  • 21 1 green chilli (de-seeded)

NUTRITION FACTS

Number of servings 6
Calories 669
Carbohydrates 61g
Protein 43g
Total Fat 33g
Of which saturated 10g
Cholesterol 186mg

GOOD SOURCE OF

Potassium, Phosphorus, Vitamin A, Folate

DIRECTIONS

  • 1 Cut the chicken into quarters and mix the chicken with the biryani ingredients except for the rice and water.
  • 2 Let it marinate for 30 minutes.
  • 3 Wash the basmati rice and boil the rice with salt until it is 40% cooked. Drain the rice.
  • 4 Place the marinated chicken mix in a heavy pot, start layering by sprinkle half of the mint and coriander leaves on the chicken mix, add in half of the drained rice.
  • 5 Sprinkle the remaining mint and coriander leaves.
  • 6 Add in the remaining rice and scatter pour the saffron water mix on top of the rice.
  • 7 Cover and let the biryani cook.
  • 8 Once the aroma fills the room, uncover and check if the rice is cooked.
  • 9 Mix the rice with the chicken by lifting up the chicken from the bottom of the pot and let the spices mix well with the rice.
  • 10 Cut the pineapple into cut chunks, slice the cucumber, onion and de-seeded green chilli.
  • 11 Mix well with the salt, lemon juice and sugar.
  • 12 Let it rest in the fridge until the rice is ready.
  • 13 Serve with plain yoghurt as desired.

TIPS


You may reduce the chili powder if desired.

HEALTHIER VERSION

For less fat and less calories, always use skinless chicken breast instead of whole chicken cooked with the skin; in addition, you can substitute the full fat yoghurt with skimmed yoghurt which contains less fat, less calories but the same amount of Calcium!
 
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