Chicken Biryani With Raita Recipe

Name: Chicken Biryani With Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken thighs cut into small pieces; 1/3 cup plain yogurt; 2 tablespoons white vinegar; 2 red chili peppers small, finely chopped; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1 tablespoon vegetable oil; 2 onions thinly sliced; 1 cinnamon stick; 4 cloves; 4 cardamom pods crushed open with a knife; 1/4 cup chicken stock; 16 ounces basmati rice; yogurt; cilantro; raita; 1 cup plain yogurt; 1/3 cup buttermilk; 1 tablespoon mint chopped; 1 tablespoon cilantro leaves chopped; 3 ounces frozen peas; 2 ounces dried currants; 2 ounces dried pears finely chopped; 3 ounces slivered almonds toasted; 2 tablespoons cilantro leaves to serve

Servings: persons

2 pounds boneless, skinless chicken thighs cut into small pieces
1/3 cup plain yogurt
2 tablespoons white vinegar
2 red chili peppers small, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 tablespoon vegetable oil
2 onions thinly sliced
1 cinnamon stick
4 cloves
4 cardamom pods crushed open with a knife
1/4 cup chicken stock
16 ounces basmati rice
yogurt
cilantro
raita
1 cup plain yogurt
1/3 cup buttermilk
1 tablespoon mint chopped
1 tablespoon cilantro leaves chopped
3 ounces frozen peas
2 ounces dried currants
2 ounces dried pears finely chopped
3 ounces slivered almonds toasted
2 tablespoons cilantro leaves to serve

1
In a medium bowl, combine chicken, yogurt, vinegar, chili peppers and ground spices. Cover and chill for 1 hour.
2
Heat oil in large saucepan. Saute onion, cinnamon, cloves and cardamom for 8-10 mins, until onion is golden. Add chicken mixture, cover and simmer over medium heat for 10 mins, stirring occasionally. Stir in stock and rice. Bring to a boil, reduce heat and cover. Simmer, stirring occasionally, for 10 mins until rice is just tender.
3
Meanwhile, for the raita, combine yogurt, buttermilk, mint and cilantro in a bowl and season to taste.
4
Mix peas, dried currants and dried pears into rice mixture. Let stand, covered, for 10 mins, then stir in almonds. Serve topped with cilantro leaves and accompany with the raita

1303

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 2 pounds boneless, skinless chicken thighs cut into small pieces, 1/3 cup plain yogurt, 2 tablespoons white vinegar, 2 red chili peppers small, finely chopped, and more.

Yes, Chicken Biryani With Raita 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.

That's it — enjoy your meal!

Chicken Biryani With Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions