Chicken Biryani
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 263.6
- Total Fat: 10.4 g
- Cholesterol: 60.8 mg
- Sodium: 96.5 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.0 g
- Protein: 26.9 g
View full nutritional breakdown of Chicken Biryani calories by ingredient
Introduction
Chicken Biryani Recipe based on Sanjeev Kapoor Chicken Biryani Recipe based on Sanjeev KapoorNumber of Servings: 7
Ingredients
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3 skinless, boneless chicken breasts
1 cup Basmati rice
1 cup plain yogurt
1 large sliced onion
1 large chopped tomato
4 tbsp peanut or canola oil
Garam Masala (ingredients vary)
Cumin
Coriander
Turmeric
Saffron
Cinnamon
Garlic
Ginger
Black Pepper
Tips
Before beginning, please make your own garam masala powder. There are many different recipes for garam masala online, which one you use is up to you.
Directions
Soak Basmati rice for 30 minutes.
Marinate chicken in yogurt, salt, red chili powder, ginger, garlic, garam masala, turmeric. Mix & leave for about an hour.
Boil rice in seasoned water (garam masala & salt) with plenty of water until 1/2 to 3/4 of the way done. DO NOT FULLY COOK!
In a saucepan heat 2-4 tbsp sliced onions & garam masala until onions are browned. Add garlic, ginger, coriander, turmeric, red chili powder, & more garam masala. Add chopped tomatoes.
When oil begins to gather on top of onion/tomato mixture - add marinated chicken and cook until the chicken is almost done.
While waitinf for chicken to cook, soak a bit of ground saffron (a pinch or less) in warm milk to bring out the color and flavor.
You may fry more onions (by themselves) if you wish to add it to your biryani, but it is not required.
When chicken is nearly done - layer the chicken mixture evenly. On top of this layer put the 3/4 cooked rice, evenly. You can make multiple alternating layers or just one.
On top of the top layer of rice add saffron milk, ginger, garam masala, the optional fired onions, and mint if you wish.
You can either cook this on low for 15 minutes or on medium heat for 5 minutes, and then low for 5.
Since chicken breasts vary in thickeness, make sure to check the center of the thickest piece of chicken for any pink! If the chicken is still pink, continue cooking on low heat for an additional 5-10 minutes.
Serving Size: 6-8 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CRAFTDAFT.
Marinate chicken in yogurt, salt, red chili powder, ginger, garlic, garam masala, turmeric. Mix & leave for about an hour.
Boil rice in seasoned water (garam masala & salt) with plenty of water until 1/2 to 3/4 of the way done. DO NOT FULLY COOK!
In a saucepan heat 2-4 tbsp sliced onions & garam masala until onions are browned. Add garlic, ginger, coriander, turmeric, red chili powder, & more garam masala. Add chopped tomatoes.
When oil begins to gather on top of onion/tomato mixture - add marinated chicken and cook until the chicken is almost done.
While waitinf for chicken to cook, soak a bit of ground saffron (a pinch or less) in warm milk to bring out the color and flavor.
You may fry more onions (by themselves) if you wish to add it to your biryani, but it is not required.
When chicken is nearly done - layer the chicken mixture evenly. On top of this layer put the 3/4 cooked rice, evenly. You can make multiple alternating layers or just one.
On top of the top layer of rice add saffron milk, ginger, garam masala, the optional fired onions, and mint if you wish.
You can either cook this on low for 15 minutes or on medium heat for 5 minutes, and then low for 5.
Since chicken breasts vary in thickeness, make sure to check the center of the thickest piece of chicken for any pink! If the chicken is still pink, continue cooking on low heat for an additional 5-10 minutes.
Serving Size: 6-8 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CRAFTDAFT.
Member Ratings For This Recipe
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