Chicken Biryani
Layered basmati rice and spiced chicken cooked on dum.
- 90 min
- Medium
- 6 servings
- Indian
- Halal
- Cooks
- 0
- Photos
- 0
Ingredients
- chicken breast, cut into pieces500g
- basmati rice, washed and soaked2 cup
- onion, thinly sliced3 piece
- yogurtfor marination½ cup
- saffron (optional)soaked in warm milk1 pinch
- gheefor layering2 tbsp
- mint, leaves picked1 bunch
- garlic, crushedpart of ginger-garlic paste6 clove
- ginger, gratedpart of ginger-garlic paste20g
- turmeric½ tsp
- chili powder1 tsp
- saltto taste1 tsp
Made with Raita (optional), Fried Onions (Birista)
Method
- 1
Wash basmati rice and soak in water for 30 minutes.
Soaking makes grains longer and fluffier.
- 2
Marinate chicken with yogurt, ginger-garlic paste, chili, turmeric, and salt.
Up to 4 hours for deeper flavour.
- 3
Heat oil and fry sliced onions until deep golden brown.
Low-medium heat, stir occasionally.
- 4
Add marinated chicken, cook on medium heat until 80% done.
- 5
Layer parboiled rice over chicken, add saffron milk, fried onions, mint, and ghee.
Don't stir after layering.
- 6
Seal pot with foil and lid, cook on lowest heat for 25 minutes (dum).
Resist the urge to open.
Per serving
- 417
- kcal
- 28g
- protein
- 54g
- carbs
- 8g
- fat