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Chicken Biriani















Trans-fat Free, Good source of fiber


2 large onions
2 cloves garlic
2 inch piece ginger root
peeled, fresh
2 tablespoons curry powder
1 teaspoon turmeric
4 tablespoons yogurt
2 pounds chicken thighs, boneless, skinless
1 x salt
to taste
1 x black pepper
freshly ground, to taste
1 each bay leaves
6 each cardamom seeds
1 each cinnamon sticks
2 cups basmati rice
brown, long grain
3 ¼ cups water
1 wedges lemon
to serve
1 x coriander
fresh, to serve


Thinly slice 1 onion and set it aside.

Cut the other onion into chunks, then purée it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt.

If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients.

Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides.

Cover and chill for 1 to 24 hours, the longer the better.

Heat the oil in a large heavy-bottomed saucepan or flameproof casserole.

Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes.

Use a slotted spoon to remove half the onion from the pan and reserve for garnih.

Push the rest of the onion to one side.

Add chicken portions, reserving the juices from marinating and brown them all over.

Add the rice to the pan, sprinkling it down between the chicken.

Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan.

Pour in 3 ¾ cups of water.

Bring to a boil, then reduce the heat and cover pan tightly.

Leave to gently for 30 to 35 minutes, until the rice has absorbed the water and the chicken is tender.

The biriani should be moist.

Transfer the birmani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and addin flavor.

Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 597g (21.1 oz)
Amount per Serving
Calories 68845% of calories from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 180mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 115g
Vitamin A 9% Vitamin C 13%
Calcium 10% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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