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Chicken Biryani

Chef.Foodie's picture
  Chicken 1 Kilogram (1 Bird)
  Pulao rice 400 Gram
  Tomatoes 250 Gram
  Onions 250 Gram
  Garlic 50 Gram
  Ginger 50 Gram
  Green chilies 50 Gram
  Coriander leaves 35 Gram (1/2 Bunch)
  Turmeric 2 Gram
  Cardamom 3 Gram
  Cinnamon 3 Gram
  Cloves 1
  Fat 150 Gram (Preferably Pure Ghee)
  Salt 25 Gram
  Water 800 Milliliter
  Lime 1

1. Clean and joint chicken.
2. Put into a pressure cooker with half the water, turmeric and salt. After pressure is built up cook for-3 minutes.
3. Cool and open (10 minutes).
4. Wash and drain rice.
5. Grind together ginger and garlic.
6. Slice onions and quarter tomatoes
7. Heat fat. Add whole gram masala.
8. Add sliced onions and saute.
9. Add ginger and garlic and fry for ten minutes.
10. Add tomatoes, whole green chillies and chopped coriander leaves. Fry for another ten minutes.
11. Add salt. Add fried ingredients to chicken and add remaining water (hot).
12. Bring to boil. Add rice and lime juice.
13. Put lid on. When steam starts coming out put weight on and cook for 10-12 minutes over slow fire.
14. Cool slightly (10-15 minutes). Open and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Chicken
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1243 Calories from Fat 597

% Daily Value*

Total Fat 66 g101.9%

Saturated Fat 19.3 g96.7%

Trans Fat 0 g

Cholesterol 199.4 mg66.5%

Sodium 2601.2 mg108.4%

Total Carbohydrates 98 g32.6%

Dietary Fiber 3.7 g14.8%

Sugars 5.5 g

Protein 60 g120.4%

Vitamin A 30.3% Vitamin C 87%

Calcium 10.5% Iron 22.8%

*Based on a 2000 Calorie diet

Chicken Biryani Recipe