Servings: 4
Calories: 519kcal
Ingredients
- 600 gram chicken breasts cut in 1-2 cms cubes
- 300 gram basmati rice as other rice varieties don’t have the required fragrance and delicacy to make biryani
- 1.5 cup plain yogurt
- 2 medium size onions 2-3 inch in diameter, thin slices, length wise
- 1 tsp red chili powder
- 1 tbsp lime juice fresh is better
- 2-3 cloves garlic finely chopped
- 1 inch ginger peeled and finely chopped
- 2 handfuls of fresh cilantro coriander leaves finely choppped
- 1 inch cinnamon stick
- 3-4 small green cardamom
- 1-2 bay dry leaves
- 4-5 cloves
- 1 black cardamom
- 10 strands of saffron
- 1/4 cup milk
- 3-4 tbsp ghee (clarified butter) to fry onions and grease the pan
- salt to taste
Instructions
- Heat the oil in a pan and add the onions. Fry the onions alternating between low and are medium high heat until the onions are dark brown but not burned (see pictures)
- Remove the ghee from onions and set aside.
- Mix together chicken, yogurt, lime juice, garlic, ginger,salt, chili powder, more than half of cilantro, half of fried onions, leftover ghee from frying the onions. You can keep the chicken overnight in the fridge but must marinate for 2-3 hours before you start cooking.
- When you are ready to cook biryani, set a large pan on low heat and cook the chicken until the chicken is tender about 20-25 minutes. Set it aside.
- Soak the saffron in milk and set aside.
- Par boil the rice with salt, cardamom, cloves, bay leaves, cinnamon and set aside
- Take a deep and wide pan (which can be covered) and has a thick bottom. Grease the bottom of the pan with ghee then add thin layers to the pan in this order: rice, chicken, rice, fried onions, rice, chicken, rice.
- Pour the saffron milk on top and garnish with cilantro.
- Set the pan on a skillet as it prevents the pan from coming in direct contact with the heat and burning the rice at the bottom.
- Put the skillet along with the pan on low heat. Cover the pan and cook for 15- 20 minutes, even little longer if you like crispy rice at the bottom.
- Serve with lime slices.
Notes
Par boiling is the partial cooking of rice. To par boil rice, boil the water on high heat: to cook one cup rice, use 4-5 cups of water. Once the water starts boiling, add the rice and bring it to boil again. Then turn the heat to low, cover the rice and cook for 5-6 minutes. Any longer, the rice will cook fully. Drain the excess water from rice immediately.
Nutrition
Sodium: 238mg | Calcium: 160mg | Vitamin C: 3.9mg | Vitamin A: 360IU | Sugar: 5g | Fiber: 1g | Potassium: 816mg | Cholesterol: 109mg | Calories: 519kcal | Saturated Fat: 3g | Fat: 8g | Protein: 41g | Carbohydrates: 67g | Iron: 1.4mg
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