Chicken Biryani
Yield
6 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
vegetable oil
|
|
3 | medium |
onions
chopped fine |
|
2 | cloves |
cloves
garlic, chopped |
* |
1 | ounce |
ginger
fresh, chopped |
|
¾ | pound |
chicken
boneless |
|
2 | each |
cardamom pods
brown |
* |
4 | Whole |
cloves
|
* |
14 | Whole |
black peppercorns
|
* |
2 | teaspoons |
coriander
dried |
|
1 | teaspoon |
cumin seeds
|
|
2 | teaspoons |
poppy seed
white |
|
2 | teaspoons |
lemon juice
fresh |
|
½ | teaspoon |
garam masala
|
* |
¼ | teaspoon |
cayenne pepper
|
|
½ | teaspoon |
salt
|
|
2 | teaspoons |
tomato paste
|
|
2 | each |
bay leaves
|
* |
¾ | cup |
yogurt, plain
|
|
1 | x |
saffron rice
|
* |
1 | x |
biryani
|
* |
1 | x |
tomatoes
slices |
* |
1 | x |
green bell peppers
rings |
* |
1 | x |
coriander
fresh |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
vegetable oil
|
|
3 | medium |
onions
chopped fine |
|
2 | cloves |
cloves
garlic, chopped |
* |
28.9 | ml/g |
ginger
fresh, chopped |
|
340.2 | g |
chicken
boneless |
|
2 | each |
cardamom pods
brown |
* |
4 | Whole |
cloves
|
* |
14 | Whole |
black peppercorns
|
* |
1E+1 | ml |
coriander
dried |
|
5 | ml |
cumin seeds
|
|
1E+1 | ml |
poppy seed
white |
|
1E+1 | ml |
lemon juice
fresh |
|
2.5 | ml |
garam masala
|
* |
1.3 | ml |
cayenne pepper
|
|
2.5 | ml |
salt
|
|
1E+1 | ml |
tomato paste
|
|
2 | each |
bay leaves
|
* |
177 | ml |
yogurt, plain
|
|
1 | x |
saffron rice
|
* |
1 | x |
biryani
|
* |
1 | x |
tomatoes
slices |
* |
1 | x |
green bell peppers
rings |
* |
1 | x |
coriander
fresh |
* |
Directions
Heat oil in large, heavy frying pan and sauté onions and garlic until lightly browned.
Add ginger, fry another minute or two, then transfer mixture to a large bowl.
Add chicken.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 to 15 minutes, stirring often.