Chicken Biryani

 
Prep time

Cook time

Total time

 

Chicken biryani that is easy to make, tastes great and is healthy too? Yes! Our quick and tasty recipe makes it simple for you to whip up a quick chicken biryani anytime the craving strikes you!
Recipe type: Entree
Cuisine: Indian
Serves: 4

Ingredients
  • 1 lb (450g) skinned* Zamzam (bone in) chicken thighs
  • 1 medium onion
  • 4 cloves garlic
  • 1 inch piece ginger
  • 2 plum tomatoes, roughly chopped
  • ½ cup plain low fat yogurt
  • Salt to taste
  • 1 tsp each, ground: garam masala, coriander, cumin, dried fenugreek leaves (kasoori methi), fennel seeds (saunf)
  • ½ tsp each: red chilli powder (cayenne pepper), turmeric, saffron strands, kewra or rose essence
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ¼ cup each: chopped fresh coriander, lemon juice
  • 1 cup basmati rice, rinsed

Instructions
  1. Place chicken in large mixing bowl. Combine onions, garlic, ginger, tomatoes, yogurt, salt and all the spices except saffron and cumin seeds, together in blender or food processor until well blended. Pour over chicken, tossing well to coat.
  2. Warm oil in deep saucepan (or Degchi) set over medium heat. Add cumin seeds, sauté 30 sec. Add chicken and all its marinade. Stir well to combine, cover and bring to a boil. Reduce heat to medium low and cook for 30 min until chicken is just cooked and sauce thick, stirring occasionally. If sauce is too thin, uncover pan, increase heat and boil off excess sauce. You should have about 1 cup of sauce clinging to the chicken. Fold in fresh coriander.
  3. Meanwhile, bring 4 cups of water to boil in saucepan over high heat. Add rice, bring to a boil again. Reduce heat to medium and cook for 8 min until rice is just done but not mushy. Drain and spread on a tray to cool slightly.
  4. Soak saffron in lemon juice in small bowl, along with kewra or rose essence.
  5. To assemble biryani, cover chicken curry in saucepan with reserved rice, drizzle evenly with saffron lemon juice. Cover pan tightly, bring to a boil over high heat, then reduce heat to very low and cook for 30 min without uncovering the pan in between.
  6. Uncover biryani, transfer gently to serving platter and serve.

Notes
Serving Idea: Serve with green chilli mint yogurt raita.

Chef’s Tips: Add vegetables such as peppers, peas or potatoes to chicken curry. Substitute using skinned Zamzam chicken legs with backs attached in place of the chicken thighs. Garnish biryani with halved hard boiled eggs or sautéed onions, nuts and raisins.

* Chicken weights taken after removing skin

 

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