Chicken Biryani Recipe

Name: Chicken Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups basmati rice, rinsed; 1/2 teaspoon salt; 5 whole cardamom pods; 2 -3 whole cloves; 1 cinnamon stick; 3 tablespoons vegetable oil; 3 onions, sliced; 4 (6 ounce) chicken breasts, cubed; 1/4 teaspoon ground cloves; 5 cardamom pods, seeds removed and ground; 1/4 teaspoon ground chile; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon fresh ground black pepper; 3 garlic cloves, finely chopped; 1 teaspoon finely chopped fresh ginger; 1 lemon, juice of; 4 tomatoes, sliced; 2 tablespoons chopped fresh cilantro; 2/3 cup plain yogurt; 1/2 teaspoon saffron thread, soaked in 2 Tablespoons hot milk; 2/3 cup water; 3 tablespoons toasted slivered almonds, for garnish; fresh cilantro stem (to garnish); plain yogurt, to serve

Servings: persons

1 1/2 cups basmati rice, rinsed
1/2 teaspoon salt
5 whole cardamom pods
2 -3 whole cloves
1 cinnamon stick
3 tablespoons vegetable oil
3 onions, sliced
4 (6 ounce) chicken breasts, cubed
1/4 teaspoon ground cloves
5 cardamom pods, seeds removed and ground
1/4 teaspoon ground chile
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
3 garlic cloves, finely chopped
1 teaspoon finely chopped fresh ginger
1 lemon, juice of
4 tomatoes, sliced
2 tablespoons chopped fresh cilantro
2/3 cup plain yogurt
1/2 teaspoon saffron thread, soaked in 2 Tablespoons hot milk
2/3 cup water
3 tablespoons toasted slivered almonds, for garnish
fresh cilantro stem (to garnish)
plain yogurt, to serve

1
Preheat the oven to 375u00b0F.
2
Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice.
3
Heat the oil in a pan and fry the onions for about 8 minutes, until browned.
4
Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes.
5
Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top.
6
Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice.
7
Drizzle the saffron and milk over the rice and pour on 2/3 cup water.
8
Cover tightly and bake in the oven for 1 hour.
9
Transfer to a warmed serving platter and remove the whole spices from the rice.
10
Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.

840

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 25 ingredients. The key ingredients include: 1 1/2 cups basmati rice, rinsed, 1/2 teaspoon salt, 5 whole cardamom pods, 2 -3 whole cloves, and more.

Yes, Chicken Biryani falls under the Meat & Poultry 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.

Chicken Biryani

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