Kirtimadhab Swain

2 years ago | 1 minute to read

Hyderabadi Chicken Biriyani

01:00

Non-veg

1079kcal

Protein

96gm

Fat

32gm

Carbs

101gm

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

Direction

Step-1

Marination 1 - 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 20-30 mins in refrigerator.

Step-2

Cook the rice until it's 60% done with Cardamom, Cinnamon and salt. Let it rest in a separate container.

Step-3

Add 15gm 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 15-20 mins in low flame.

Step-8

Then serve the garma garam Hyderabadi Biryani with Cucumber and Carrot.

Recipes