CHICKEN BIRYANI RECIPES

 CHICKEN  BIRYANI

Chicken biryani is a delicious Pakistani/Indian rice dish that's typically reserved for special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, basmati rice is the ideal variety to use.

INGREDIENTS:

• 4 tablespoons vegetable oil, divided

• 4 small potatoes, peeled and halved

• 2 large onions, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon minced fresh ginger root

• 2 medium tomatoes, peeled and chopped

• 1 teaspoon salt

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ½ teaspoon ground black pepper

• ½ teaspoon ground turmeric

• 2 tablespoons plain yogurt

• 2 tablespoons chopped fresh mint leaves

• ½ teaspoon ground cardamom

• 1 (2 inch) piece cinnamon stick

• 3 pounds boneless, skinless chicken pieces cut into chunks

Rice:

• 1 pound basmati rice

• 2 ½ tablespoons vegetable oil

• 1 large onion, diced

• 5 pods cardamom

• 3 whole cloves

• 1 (1 inch) piece cinnamon stick

• ½ teaspoon ground ginger

• 1 pinch powdered saffron

• 4 cups chicken stock

• 1 ½ teaspoons salt

DIRECTION:

Step 1

Gather all ingredients.

Step 2

Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.

Step 3

Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.

Step 4

Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.

Step 5

Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Step 6

Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.

Step 7

Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.

Step 8

Heat stock and salt in a medium pot until hot; pour over rice and stir well.

Step 9

Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.

Step 10

Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.

Step 11

Spoon biryani onto a warm serving dish.

Recipe Tip

You can use ghee instead of vegetable oil for a more authentic taste.

Nutrition Facts (per serving)

832	Calories
35g	Fat
79g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 832
% Daily Value *
Total Fat 35g	45%
Saturated Fat 8g	40%
Cholesterol 134mg	45%
Sodium 1522mg	66%
Total Carbohydrate 79g	29%
Dietary Fiber 5g	18%
Total Sugars 5g
Protein 48g	96%
Vitamin C 29mg	33%
Calcium 73mg	6%
Iron 4mg	20%
Potassium 1021mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Courtesy: Allrecipes