Chicken Biryani Rice – a delicious recipe with basmati rice, chicken, milk, yogurt, onions, ginger paste. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2
Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
3
Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
4
Add the marinated chicken and cook for 10 minutes.
5
Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
6
Mix gently. Garnish with green coriander leaves and serve hot.
953
kcal
Calories
37
g
Fat
88
g
Carbs
64
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 2 cups basmati rice, 1 1/2 lbs chicken pieces, 1/2 cup milk, 1 cup yogurt, and more.
Yes, Chicken Biryani Rice 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.
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