Chicken Biryani is a delicious savoury rice dish that is loaded with spicy marinated chicken, caramelised onions, and flavourful saffron rice, originating from India.
There are many health benefits of Chicken Biryani. Your single plate serving of Chicken Biryani is a perfect combination of protein, carbohydrates and fats. Protein is represented through chicken meat, carbohydrate comes from the rice, and the fat comes from the oil used. Vitamins and minerals and fibre can also be present if different veggies such as carrots, spinach, mint leaves or cauliflower are infused in the recipe. Bon Apetit!
Chicken Biryani
Ingredients Quantity
- Chicken (Thigh) 500g
- Ginger paste 1tbsp
- Green chili paste 1tbs
- Garlic 1tbsp
- Onion, chopped 3 tbsp.
- Turmeric ½ tsp
- Garam masala ½ tbsp.
- Chicken masala 1tbsp
- Coriander powder 100g
- Bay leaf 2
- Lemon juice 2 tbsp.
- Yoghurt (plain) 100g
- Bay leaf 2
- Onion gravy 250g (Add cashew nut, bay leaves, green
cardamom, cumin seed and onion)
- Tomato gravy 150g (Puree, bay leave,)
- Basmati rice 500g
- Cumin seed ½ tsp
- Bay leaves 2
- Cardamom 4pcs
- Star Anise 4 pcs
- Ghee 2tbsp (butter)
- Rose water 1tbsp
- Mint leaves 6 tbsp
- Onion slice (Fried golden brown) 100g
- Chopped coriander leaves 50g
- Yellow food colour …or saffron
- Salt TT
Method
- Marinate chicken with ginger, garlic, green chili paste, chicken masala, coriander powder, yoghurt, garam masala, salt, turmeric powder, lemon juice, allow to rest for 30 minutes, then put on fire.
- Add chopped onion and bay leaf, cook till tender.
- Add onion gravy and tomato gravy.
- Soak rice in cold water. Put water on fire and season with salt, cumin seed, star anise seed, cardamom, bay leaves, and cook rice for 20 minutes.
- If rice is cooked, drain water.
- Lay the rice in a different sauce pan and spread the chicken sauce on it. Do this till rice and sauce is finish.
- Mix a little saffron/yellow food colour in a glass or small bowl and pour in a small area on the rice. Do not spread the colour.
- Melt and spread ghee on it.
- Sprinkle chopped coriander leaves, mint leaves, crispy fried onions, rose water, and cook till it steams completely.
NOTE: The same process can be used for Lamb Biriyani, seafood Biriyani and vegetable Biriyani.
Onion gravy:
Ingredients:
- Oil 200ml
- Green cardamom 5 to 7pods
- Cumin seeds 1tsp
- Bay leaves 1
- Cashew nuts 100g
- Onion sliced 5medium
Method:
- Place clean pot on fire and add oil, cardamom, cumin, bay leave and cashew nuts; then fry until fragrant about 2 minutes.
- Add sliced onion and fry until a bit caramelised. It will take about 15 to 20 minutes on a medium high heat.
- Allow to cool when ready and blend everything together.
Tomato gravy:
Method:
- Heat 1 tbsp oil in a pan, add bay leaf, stir until slightly fragranted.
- Proceed to add tomato puree, add a little quantity of water, stir until a uniform mixture.
