Recipes
non-veg
Hyderabadi Chicken Biriyani
By Kirtimadhab Swain
⏳ Prep Time: 60 minute
11 Jan 2020
Nutritional Overview
Calories
1079.6 kcal
Protein
96.9 gm
Carbs
101 gm
Fats
32 gm
Ingredients
Basmati Rice - 130gm
Chicken Breast - 300gm
Olive Oil - 15gm
Ghee - 5gm
Tomato - 1piece
Onion - 1piece
Salt
Powdered Spices - Coriander, Red chilli, Garam masala, Turmeric, Shahi biriyani masala - 1/2 tsp each
Food colour
Coriander & Mint leaves
Bay leaves
Cinnamon
Cardamom
Green Chillies - 2piece
Cucumber
Carrot
Method
Step 1
Marination - Marinate the Chicken Breast with all the powdered spices, salt, chopped tomato, fried onions, coriander leaves, mint leaves and green chillies. Let it rest for - mins in refrigerator.
Step 2
Cook the rice until it's % done with Cardamom, Cinnamon and salt. Let it rest in a separate container.
Step 3
Add gm olive oil to the heated pan and add bay leaves, Cinnamon, cardamom.
Step 4
Add the marinated chicken breast into the pan and fry it until half boiled.
Step 5
Add fried onion, coriander and mint leaves as one layer. Then add boiled rice as another layer.
Step 6
Add fried onion, coriander, mint leaves, Ghee and food colour as one more layer.
Step 7
Then put a tight cover above the container and cook for - mins in low flame.
Step 8
Then serve the garma garam Hyderabadi Biryani with Cucumber and Carrot.
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