Chicken Biryani

Chicken Biryani

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Meghana Narayan
Meghana Narayan
769
Calories
Kcal
85
Protein
gm
25
Fat
gm
51
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
01:15

Ingredients mentioned makes for 2 servings. Each serving comes down to 385 cals. Served it with boiled egg halves , cucumber lettuce salad, lemons to complete the meal.

Ingredients

  • listcheck300 g Chicken Breast chunks
  • listcheck150 g Basmati Rice ( long grain)
  • listcheck100 gm non fat Greek Yoghurt
  • listcheck40 gm Onion
  • listcheck20 gm Mint
  • listcheck20 gm Corriander
  • listcheck10 gm ginger garlic paste
  • listcheck10 gm Green chilly
  • listcheck20 gm Ghee
  • listcheckDry spices ( 1 1/2 tsp meat masala + 1 tsp chilly powder + 1/2 tsp garam masala )
  • listcheckWhole spices ( 3 cardamon + 3 cloves + 1/2 inch cinammon stick + 1/2 tsp cumin seeds )
  • listcheck250 ml water
  • listcheck2 tsp saffron water / trurmeric water (optional)
  • listcheck1/2 lemon juice
  • listcheckSalt
  • Method

  • Step-1
    In a marination bowl mix together yoghurt , dry spices except 1/2 tsp meat masala , 1/2 of chopped mint corriander , fine chopped onions , lemon juice , GG paste , salt , 5g ghee , chicken. Mix till everything binds together well.
  • Step-2
    In the pan that you want to cook dum biryani. Coat the bottom with 5 gm ghee and layer evenly with the chicken marinade prepared in the first step. Close lid and set aside for 30 mins.
  • Step-3
    In the mean time in a pan take 250 ml water and bring to a boil. Add whole spice into in along with the salt. Set on highest flame add in washed rice and boil for 5-6 mins on highest flame. ( rice gets cooked 70 % ) set aside 4 tsp of remaining water and drain the rest.
  • Step-4
    Now pour the water saved in the previous step over the chicken marinade layer. Next add in the partially cooked rice and spread evenly. Top with saffron water , leftover chopped mint , corriander, 10 gm ghee and 1/2 tsp of meat masala powder. Close with a tight lid.
  • Step-5
    Now place a tawa or a pan on high flame. On this place the dum bowl with layers and cook on high for 5 mins then lower the flame and cook further for 25 mins. Total cook time comes down to 30 mins (5+25 ).
  • Step-6
    Once the time is over switch off the falme and let it cool for 5-10 mins. Do not open the lid immediately. Serve hot and enjoy.
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