Chicken Biryani is by far the most popular Pakistani/Indian rice recipe around the globe. This delicious dish is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. Check it out Chicken biryani recipe here:
[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]
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For Chicken Biryani Masala:
- 3 pounds boneless chicken, cut into chunks
- 4 potatoes, peeled and cut into half
- 2 onions, finely chopped
- 2 tomatoes, peeled and finely chopped
- 2 cloves garlic, minced
- 4 tbsp vegetable oil
- 2 tbsp plain yogurt
- 2 tbsp chopped fresh mint leaves
- 1 tbsp minced fresh ginger root
- 1 tsp salt
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp cardamom powder
- 1 (about 2-in) piece cinnamon stick
- 1 pound basmati rice
- 4 cups chicken stock
- 2-1/2 tbsp vegetable oil
- 5 pods cardamom
- 3 whole cloves
- 1 large onion, diced
- 1 ( about 1-in) piece cinnamon stick
- 1 pinch powdered saffron
- 1-1/2 tsp salt
- 1/2 tsp ground ginger
[/tab] [tab]Yield: 8 servings
Amount per serving.
- Calories: 824
- Carbohydrates: 78.3 g
- Cholesterol: 131 mg
- Fat: 34.9 g
- Fiber: 5.1 g
- Protein:47.2 g
- Sodium:973 mg
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To Make Chicken Masala:
Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add potatoes and fry until lightly browned. Take it out in a plate and keep aside.
Heat remaining oil over high heat. Add onion, garlic and ginger. Cook and stir for 3-4 minutes or until onions turn golden. Season with red chili, pepper, turmeric, cumin, salt. Stir in the tomatoes.
Cover and simmer for 5 minutes or until tomatoes are soft. Add yogurt, cardamom and cinnamon stick. Cover and simmer for 15 minutes or until all water dries up.
Place chicken into the skillet. Stir chicken to coat evenly with the spice mixture. Cover and cook for 35 minutes or until the chicken is tender. Remove the lid, and cook on high heat for 3-4 minutes or until gravy is thickened.
To Make Rice
Wash rice with few changes of water and soak for 30 minutes. Drain. Heat the chicken stock and salt in a medium-size pot. Meanwhile, heat ghee in a large skillet over medium heat. Add onions and fry until golden brown. Add saffron, ginger, cardamom and cloves. Stir in rice and cinnamon stick. Stir until the rice is coated with the spices.
Pour hot stock-mixture over the rice. Stir well. Bring to boil. Cover and simmer for 15 minutes. Then add chicken mixture and potatoes. Gently stir them into the rice. Turn heat to low and cook 10 minutes longer or until rice are fluffy.
Do not lift lid and stir while cooking. Transfer into a serving dish. Chicken Biryani is ready to serve. ENJOY!!
- Serve with salad or raita.