Ingredients
Basmati Rice1 cup
Chicken Thigh1 piece
Chicken100 grams
Peas100 grams
Potato1 piece
Vermicelli0.3 cup
Tomato0.5 piece
Onion0.5 piece
Olive oil1 tablespoon
Salt2 teaspoons
Turmeric1 teaspoon
Biryani Spices1 teaspoon
Lime1 piece
Water2 cups
Steps
- 1
In a pot on the stove, place the thigh, chicken piece, onion, and tomato, stir slightly, then add water and mix the ingredients.
5 minRequired Tools:
Pot - 2
Add salt, spices, lime, and turmeric to the pot and let it cook for 30 minutes to boil.
30 min - 3
Remove the pot from the heat, take out the thigh and chicken piece, and set them aside.
5 min - 4
In another pot on the stove, heat the oil, add the vermicelli and stir until it turns golden, then add the chicken broth and rice so that the broth is slightly above the rice level, stir well and let it cook for 30 minutes.
30 minRequired Tools:Pot - 5
Add the peas and diced roasted potatoes to the rice, then cut the chicken piece into small pieces, place it on top of the rice, and mix the ingredients well.
5 min - 6
Place the chicken thigh in the oven to brown, then remove it.
10 minRequired Tools:
Oven - 7
Remove the pot from the heat, pour the biryani rice onto a plate, place the chicken thigh on top, and serve hot.
5 min
Nutrition Facts
Basmati Riceper 100gChicken Thighper 100gChickenper 100gPeasper 100gPotatoper 100gVermicelliper 100gTomatoper 100gOnionper 100gOlive oilper 100gSaltper 100gTurmericper 100gBiryani Spicesper 100gLimeper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.