Chicken Biryani Cooking Recipe

Chicken Biryani Cooking Recipe

This is the eternal favourite for a special Sunday lunch or a party dish. I have simplified the otherwise elaborate assembling of layers of rice, chicken and condiments in order to make the biryani quick and easy to cook. And what makes the recipe even better is that it uses no oil – but the essence of all the flavours is still strong. Serve with a raita and salad of your choice.

Ingredients

  • 285g brown basmati rice
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 4 cloves
  • 2.5cm stick cinnamon
  • 1 bay leaf
  • 50ml skimmed milk
  • a few strands of saffron
  • 4 large onions, sliced
  • 450g boneless chicken, skinned and cut into 2.5cm pieces
  • 375g natural low-fat yogurt
  • 1½ tablespoons minced ginger and garlic
  • 4-5 green chillies, chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon red chilli powder
  • ¾ teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh coriander leaves
  • 2 tablespoons chopped fresh mint leaves
  • a few drops of kewra essence (optional)
  • 5cm piece root ginger, cut into thin strips

Chicken Biryani Cooking Recipe

Cooking Method

  1. Soak the brown rice in 500ml water for 2 hours. Drain and boil in 800ml water with the green cardamoms, black cardamom, cloves, cinnamon and bay leaf for 30 minutes. Drain and set aside.
  2. Warm the milk and use to soak the saffron strands.
  3. Heat a non-stick pan, add the onions and roast until they turn brown. Set aside.
  4. Poach the chicken for 5-7 minutes.
  5. In a bowl, mix the chicken pieces with the yogurt, minced ginger and garlic, chillies, coriander, turmeric, chilli powder, half the garam masala, salt and half the browned onions. Transfer this mixture into a deep pan.
  6. Spread the rice on top of the chicken in the deep pan. Sprinkle on the saffron-infused milk, the coriander and mint leaves, kewra essence, ginger strips, plus the remaining garam masala and browned onions.
  7. Cover the pan with aluminium foil and place the lid on so that the steam does not escape. Place the pan over a medium heat and cook until the chicken is done. This should take 15-20 minutes.

2209 kj; 525 kcals; 40g protein; 7g fat; 2.1g sat fat; 80g carbohydrates; 18.1 g sugar; 5.1 g fibre; 832mg sodium

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