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Indian Non-Veg Recipe – Chicken Biryani

 
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A special dinner non-veg recipe like Biryani is no rocket-science!

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

 

Ingredients

To marinate the chicken –

• 30 grams– ghee

• 200 grams– onion

• 500 grams – chicken

• 4 cloves – garlic

• 1 teaspoons – chopped ginger

• 7 grams – ground coriander

• 7 grams – ground cumin

• 1 grams – chili powder

• 8 grams – ground turmeric

• 12 pieces– green cardamom pods

• 6 pieces – cloves

• 2 pieces – bay leaves

• 1 teaspoon – ground cinnamon

• 140 grams – plain yogurt

• Salt to taste

• 2 teaspoons – lime juice

• 1 green chili

• 1 small bunch of coriander leaves

• 1 small bunch of mint leaves

• Freedom Sunflower Oil

To cook rice –

• 250 grams – basmati rice

• 2 liters – boiling water

• 20 grams – salt

Additional prep –

• 2 saffron – optional

• 20 ml – ghee

• 25 grams – cashew nuts roasted

Garnish –

Fried onions, coriander, mint leaves, tomato and cucumber slices

Directions

To marinate the chicken

(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)

Cut the chicken into large chunks, skin on. Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown

Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade. Store the marinated chicken in the refrigerator overnight.

To cook the rice

Soak the basmati rice in water for 45 minutes and drain. Bring the water to a boil and add some salt. Add the basmati rice. Cook over medium to high heat for three minutes and keep stirring occasionally.

Remove the rice when the rice grain can be broken into 2-3 parts and drain

Time to assemble

Place the marinated chicken in a heavy bottom pot. Spread half of the rice on it. Spread half of the remaining fried onions, coriander and mint leaves on the rice

Layer the remaining rice on the fried onion, coriander, and mint leaves. Add some ghee at this stage. Close the lid and seal with some dough or use a damp kitchen towel to seal the lid. Cook over low heat for about 20 minutes

Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes. Remove the lid and the dough

Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!

 

* not incl. in nutrient facts

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Comments

Hyderabad, India
 25 days ago

Here we cooked chicken in Tender coconut and which is best food as healthy receipe.
Ingrdients :
Tender Coconut - 2
chicken - 1kg
ginger,garlic paste - 2 tsp
garam masala - 2tsp
red chilli powder - 2 tsp
pepper powder - 2tsp
chicken masala - 2tsp
turmeric powder - 2tsp
lemon - 2
coriander - required

Method:
cut chicken in to small pieces. mix all mixer powders together in chicken, mix nicely.
Then fill mixed chicken in tender coconut after drinking the juice of it. fire the tender coconut for 3 hrs.
After 3hrs, Open the tender coconut to taste the cooked chicken which mixed with tender coconut. Chicken Ready.
If get a chance Dont forget to Try it.
Tender coconut chicken try it yourself https://youtu.be/GUUJB60g1wY

Cooking PlayList : https://www.youtube.com/playlist?list=PLACcaCzhD4MPS2bgyqG0pB1_Rc8pyZc6c

 

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