Boneless Chicken Biryani
Boneless Chicken Biryani is a flavorful and aromatic one-pot dish that combines tender pieces of chicken with fragrant basmati rice and a blend of exotic spices. Ingredients: Basmati rice, Boneless chicken, Green chilli, Clove, Red chilli powder, Cooking oil, Cinnamon stick, Coriander powder, Green cardamom, Coriander, Curd, Salt, Turmeric powder, Onion, Mint leaves, Bay leaf, Ginger garlic paste, Tomato, Garam masala
1h 30min
Cook Time
4
Servings
Recipe
550 kCal
Recipe
1
Wash and soak 500 grams of basmati rice in water for 30 minutes. Drain and set aside.
2
Marinate 500 grams of boneless chicken pieces with 200 grams of yogurt, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon coriander powder, and salt to taste. Set aside for 30 minutes.
3
In a large pan, heat 4 tablespoons of oil or ghee. Add 2 thinly sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
4
Add 2 chopped tomatoes, 1/2 teaspoon ginger-garlic paste, and 2 slit green chilies to the pan. Cook until tomatoes turn soft.
5
Add the marinated chicken to the pan and cook on medium heat for 10-12 minutes, until the chicken is cooked and the oil separates.
6
In a separate pot, bring 1.5 liters of water to a boil. Add 2 teaspoons of salt, 2-3 cloves, 2-3 green cardamoms, 1-inch cinnamon stick, and 1 bay leaf. Add the soaked and drained rice to the boiling water and cook until it's 70% done. Drain the rice and set aside.
7
Layer the cooked chicken and partially cooked rice in the pan, starting with a layer of chicken and ending with a layer of rice. Sprinkle the reserved fried onions, chopped coriander leaves, and chopped mint leaves on top.
8
Cover the pan with a tight-fitting lid or aluminum foil. Cook on low heat for 20-25 minutes, until the rice is fully cooked and the flavors have melded together.
Nutrition
550
kCal
28 g
Protein
20 g
Fat
65 g
Carbs
500 g of Basmati Rice
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500 g of Boneless Chicken
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2 Green Chillies
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1 tsp of Red Chilli Powder
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4 tbsp of Cooking Oil
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1 Cinnamon Stick
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40 g
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½ tsp of Coriander Powder
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200 g
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500 g
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2-3 Green Cardamoms
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20 g
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All the tools you would need
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200 g of Curd
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2 Onions
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500 g
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1 Bay Leaf
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2 Tomatoes
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400 g
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1 tsp of Garam Masala
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