Ingredients
Yogurt0.5 cup- Masala mix for chicken0.5 teaspoon
Turmeric1 teaspoon- Fresh ginger, grated1 tablespoon
- Garlic, crushed2 cloves
Salt0- Chicken, skinless and cut into large pieces1 chicken
- Yogurt1 cup
- Tomatoes, peeled and sliced4 pieces
- Onions, sliced3 pieces
Vegetable Oil2 tablespoons- Fresh ginger, small size like a garlic clove1 piece
- Cilantro, chopped0.3 cup
Garlic3 cloves- Raisins0.5 cup
- Masala mix for chicken0.5 teaspoon
- Salt to taste0
Basmati Rice2 cups- Chicken broth cube, like Maggi1 cube
- Onion, finely chopped1 piece
- Cardamom pods4 pods
- Cinnamon sticks3 sticks
- Cloves4 cloves
- Salt to taste0
- Onions, sliced3 pieces
- Raisins0.5 cup
- Cashews0.5 cup
- Cilantro, chopped0.5 cup
- Mint leaves, chopped0
- Saffron threads0
Rose Water2 tablespoons- Pineapple slices, optional3 slices
Steps
- 1
The chicken biryani recipe is divided into 5 stages.
- 2
To prepare the first stage, which is the chicken marinade, mix all the marinade ingredients until well combined.
Required Tools:
Mixing Bowl - 3
Add the chicken pieces and stir until coated with the marinade on all sides, then let it sit for an hour covered.
60 min - 4
Then roast the chicken in the oven.
Required Tools:
Oven - 5
To prepare the second stage, which is the chicken mixture, sauté the onions in vegetable oil in a pot.
Required Tools:
Pot - 6
Blend the fresh ginger, cilantro, and garlic in a blender, then add them over the sautéed onions.
Required Tools:
Blender - 7
Also add the yogurt, tomato slices, raisins, chicken masala, and salt.
- 8
Finally, add the roasted chicken pieces and mix with the mixture, then cover the pot and let it simmer until well combined. After that, remove the pot from the heat and set aside.
- 9
To prepare the third stage, which is the rice mixture, wash the rice and drain it.
- 10
Sauté the onions in a pot with cardamom pods, cinnamon sticks, and cloves in vegetable oil, then add 3 cups of water over the ingredients.
Required Tools:Pot - 11
When the water starts to boil, add the chicken broth cube. When the cube dissolves, add the drained rice.
- 12
Then cover the pot and let it simmer for 15 minutes until the rice is cooked, then remove from heat and set aside.
15 min - 13
To prepare the fourth stage, which is the garnish, sauté the onions and set aside.
- 14
Sauté the cashews and set aside, then sauté the raisins and set aside.
- 15
Mix the cilantro and mint and set aside.
- 16
Soak the saffron in rose water for 15 minutes and set aside.
15 min - 17
Cut the pineapple into medium-sized pieces and set aside.
- 18
To prepare the fifth stage, which is serving, pour a layer of rice in a serving dish, and on top, a layer of the chicken mixture, garnished with half of the sautéed cashews, raisins, and onions.
- 19
Distribute the pineapple pieces on top (optional) and the cilantro-mint mixture.
- 20
Add another layer of rice and garnish with the remaining cashews, raisins, and onions, then drizzle the dissolved saffron over the biryani dish.
Nutrition Facts
Yogurtper 100gTurmericper 100gSaltper 100gYogurtper 100gVegetable Oilper 100gGarlicper 100gBasmati Riceper 100gRose Waterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.