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Chicken Biryani

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  Milk 6 Fluid Ounce (175 Milliliter)
  Saffron threads 1 Teaspoon
  Basmati rice 13 Ounce (400 Gram)
  Water 1 1⁄2 Pint (900 Milliliter)
  Cinnamon stick 1
  Black cardamoms 2
  Peppercorns 4
  Chopped fresh coriander 2 Tablespoon
  Salt 2 Teaspoon
  Lemon juice 2 Tablespoon
  Green chillies 4
For the chicken:
  Vegetable ghee 6 Tablespoon
  Onions 2 , thinly sliced
  Black cardamoms 3
  Black peppercorns 4
  Whole cloves 2
  Garam masala 2 Teaspoon
  Ginger pulp 2 Teaspoon
  Garlic pulp 1 Teaspoon
  Chilli powder 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Chicken 3 Pound, skinned and cut into 8-10 pieces (1.5 Kilogram)
  Natural yogurt 4 Tablespoon
  Chopped coriander 2 Tablespoon
  Green chillies 2 , slit in the middle

1. Pour the milk into a measuring jug. Crush the saffron strands, add to the milk and set aside.
2. Wash the rice until the water runs clear, set aside in a bowl of water to soak.
3. To cook the chicken, heat the ghee in a medium haandi or heavy-based saucepan and fry the onions until golden brown. Set aside about 1 tablespoon of onions with some ghee and reserve. Add the black cardamoms, peppercorns, cloves, cinnamon stick, garam masala, ginger, garlic, chilli powder, turmeric and salt to the haandi and stir-fry over a low heat for about 45 seconds to mix and fry the spices.
4. Add the chicken and stir-fry for 5-7 minutes. Pour in the lemon juice and yogurt and add the fresh coriander and green chillies. Stir-fry for 5 minutes. Lower the heat, cover the haandi and cook for 7-10 minutes. Set aside.
5. To cook the rice, pour the measured water into a large haandi and add the cinnamon, black cardamoms, peppercorns, half the fresh coriander and salt and bring to the boil. Drain the rice thoroughly in a sieve, then tip it into the boiling water and part-cook for 5-7 minutes. When the water returns to the boil, check the rice by rubbing a few grains between your index finger and thumb. When you can feel a hard core in the centre with a soft exterior, then the rice is part-cooked.
6. Drain the rice and return half of it to the haandi. Place the chicken pieces on top, then add half of the saffron milk, half of the lemon juice, the remaining fresh coriander and half of the chopped green fresh chillies.
7. Arrange the remaining rice on top and add the remaining saffron milk, lemon juice and chopped green chillies, and the reserved fried onions in ghee. Cover the haandi with foil and then the lid and cook for 12-15 minutes. Finally, mix thoroughly and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5078 Calories from Fat 2280

% Daily Value*

Total Fat 255 g392.3%

Saturated Fat 128.1 g640.3%

Trans Fat 4.2 g

Cholesterol 937.2 mg312.4%

Sodium 7241.7 mg301.7%

Total Carbohydrates 361 g120.3%

Dietary Fiber 16.3 g65.2%

Sugars 28.9 g

Protein 319 g638.5%

Vitamin A 161.4% Vitamin C 341.2%

Calcium 82.1% Iron 103.8%

*Based on a 2000 Calorie diet

Chicken Biryani Recipe