Biryani Rice Recipe

Name: Biryani Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 chickens, cut up; 5 c. rice; 1 c. Crisco oil; 5 onions, sliced; 2 1/2 c. yoghurt; 3 potatoes, boiled; 1 egg; 1 tsp. corn flour; 1 tsp. each: black pepper, cumin, dried coriander, cardamon, saffron and cinnamon (all ground); 1 1/2 tsp. salt; 1 tsp. chopped garlic; 10 c. water; 3 mastica pieces (optional)

Servings: persons

2 chickens, cut up
5 c. rice
1 c. Crisco oil
5 onions, sliced
2 1/2 c. yoghurt
3 potatoes, boiled
1 egg
1 tsp. corn flour
1 tsp. each: black pepper, cumin, dried coriander, cardamon, saffron and cinnamon (all ground)
1 1/2 tsp. salt
1 tsp. chopped garlic
10 c. water
3 mastica pieces (optional)

1
Wash chicken; place in a pot with the mastica, water and salt. Cook for 40 minutes or until tender.
2
Remove the chicken pieces and set aside.
3
Beat the eggs and corn flour, then beat in yoghurt. Add the spices and 1/2 tablespoon salt to the yoghurt.
4
Set aside. Saute the onions in the oil until golden, then remove from the oil. Place the onions on the chicken then place the potatoes on top of the chicken.
5
Pour the yoghurt over the potatoes and set aside. Pour 8 cups of the chicken broth in a pot.
6
Wash the rice and add to the broth with the oil the onions were fried in.
7
Set aside until the rice absorbs all the liquid.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 chickens, cut up, 5 c. rice, 1 c. Crisco oil, 5 onions, sliced, and more.

Yes, Biryani Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Biryani Rice

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