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Chicken Biryani

  • 6servings
  • 40minutes
  • 316calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C
MineralsNatrium, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup vegetable oil

  2. 3 medium onions chopped fine

  3. 2 cloves cloves garlic, chopped

  4. 1 ounce ginger fresh, chopped

  5. 3/4 pound chicken boneless

  6. 2 each cardamom pods brown

  7. 4 Whole cloves

  8. 14 Whole black peppercorns

  9. 2 teaspoons coriander dried

  10. 1 teaspoon cumin seeds

  11. 2 teaspoons poppy seeds white

  12. 2 teaspoons lemon juice fresh

  13. 1/2 teaspoon garam masala

  14. 1/4 teaspoon cayenne pepper

  15. 1/2 teaspoon salt

  16. 2 teaspoons tomato paste

  17. 2 each bay leaves

  18. 3/4 cup yogurt, plain

  19. 1 x saffron rice

  20. 1 x biryani

  21. 1 x tomato slices

  22. 1 x green bell pepper rings

  23. 1 x coriander fresh*

Instructions Jump to Ingredients ↑

  1. Heat oil in large, heavy frying pan and sauté onions and garlic until lightly browned.

  2. Add ginger, fry another minute or two, then transfer mixture to a large bowl.

  3. Add chicken.

  4. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.

  5. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.

  6. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.

  7. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.

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