Chicken Biryani
HB-5650 · Hand-built original · Indian
Fragrant layered chicken biryani with crisp onions, saffron and mint.
IndianMain course1 hr 20 minServes 6554 kcalGluten-freeDiabetic
Main ingredient: chicken
Pairs well with: raita, salad, dal
Servings:6quantities adjust to match
Ingredients
- 28¼ oz chicken, in pieces
- 17¾ oz basmati rice, soaked
- 8¾ oz Greek yogurt
- 3 onions, thinly sliced and fried crisp
- 4 tbsp oil or ghee
- 1 tbsp grated ginger
- 3 garlic cloves, crushed
- 2 tsp biryani masala
- 1 tsp Kashmiri chilli powder
- a pinch of saffron in warm milk
- fresh mint and coriander
- 2 boiled eggs, halved, to serve
Method
- Marinate the chicken in the yogurt with the ginger, garlic, biryani masala, chilli powder, turmeric and salt for 1 hour.
- Parboil the soaked rice in plenty of boiling salted water for about 5 minutes, until 70 percent cooked, then drain.
- Heat the oil or ghee in a heavy, lidded pot and cook the chicken in its marinade for 10 minutes, until the sauce thickens.
- Layer the rice over the chicken, then the fried onions, mint, coriander and saffron milk.
- Seal the pot with a tight lid and steam on the lowest heat for 30 minutes. Rest for 10 minutes off the heat before opening — that rest is what makes the rice fluffy. Serve with the halved boiled eggs.
Prep: 30 min · Cook: 50 min · Total: 1 h 20 min
Nutrition (per serving, where published)
554 kcalCalories
31.9 gProtein
27.2 gCarbs
36.1 gFat
11.4 gSaturates
1.6 gFibre
3.1 gSugars
550 mgSodium
212 mgCholesterol
589 mgPotassium
126 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data