Chicken biryani
Time to cook
40 minutes
Difficulty
Medium
Serves
2
A hearty and delicious meal prepared with caramelized onions, tender spiced chicken, and fragrant basmati rice. It can be served with a refreshing raita and a squeeze of fresh lime.
Ingredients
Garam Masala
0.5 tsp
Fresh Ginger
0.25 Tbsp
Fresh Garlic
0.25 tbsp
Red Chilli Powder
0.25 Tbsp
Turmeric
1 pinch
Mint Leaves
1 sprig
Coriander Leaves
1 tbsp
Lemon Juice
0.5 Tbsp
Curd
0.125 cup
Kosher Salt
0.5 Tsp
Whole Chicken
250 gram
Pure Cow Ghee
1 tbsp
Yellow Onion Raw
1 small
Bay Leaf
0.5 leaf
Basmati Rice
0.75 cup
Kosher Salt
0.5 Tsp
Water
0.75 cup
Whole Cow Milk
0.25 Tsp
Hard Boiled Egg
2 Egg
Jalapeno Peppers
1 slice
Step-by-step instructions to cook
Prep
Make the marinade by combining garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Coat the chicken with this marinade and refrigerate for at least 30 minutes.
Wash and soak the basmati rice in water. Set aside for 20 minutes.
Hard boil egg and keep it aside.
Cooking
Caramelize onions in a cooker with ghee.
Remove half of the caramelized onions and set them aside for garnishing.
Add the remaining ghee to the cooker, followed by bay leaves and marinated chicken along with the liquid from the marinade.
Cook for 7 to 10 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
Layer drained rice over the chicken, add salt and water. Do not stir.
Pressure cook for 6 minutes, then fluff the rice and mix with the chicken.
Garnish with remaining caramelized onions, saffron-milk mix, boiled egg and cilantro. Serve hot.
Nutrition information
(per serving)
Carbs
14.5
Proteins
8.9
Fats
5.1
Fiber
0.7
141
kcal
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