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Chicken Biryani Delight

Chicken Biryani Delight

Discover the magic of Chicken Biryani Delight with aromatic spices, tender chicken, and fluffy basmati rice. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 750 g chicken thighs (with skin and bone)
  • 150 ml plain yogurt
  • 2 tbsp vegetable oil
  • 6 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chili powder (optional)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1 tbsp sweet paprika
  • 1 1/2 tsp salt
  • 2 cups basmati rice
  • 1 tbsp salt
  • 5 whole cloves
  • 3 whole bay leaves
  • 4 whole green cardamom pods
  • 1 whole star anise
  • 2 medium onions, thinly sliced
  • 1 cup oil for frying
  • 1 tsp saffron threads
  • 2 tbsp warm water
  • 1/4 cup clarified butter (ghee) or melted butter
  • 1 cup chopped fresh cilantro
  • Plain yogurt for serving

Equipment

  • Large mixing bowls
  • Pot for boiling rice
  • Pan for cooking chicken
  • Frying pan for onions
  • Tongs or spatula
  • Tight-fitting lid for final assembly

Method
 

  1. In a large bowl, mix yogurt, oil, garlic, ginger, turmeric, cinnamon, chili powder, cumin, coriander, garam masala, paprika, and salt. Add chicken and toss until coated. Cover and marinate in the fridge for at least 30 minutes, preferably overnight.
  2. Bring 2.5 liters of water to a boil in a large pot. Add salt and whole spices (cloves, bay leaves, cardamom, star anise). Once boiling, add basmati rice and cook for about 4 minutes, then drain.
  3. Heat oil in a pan and fry sliced onions in small batches until golden brown and crispy. Drain on paper towels.
  4. Soak saffron threads in warm water for at least 10 minutes.
  5. In a wide pan, cook the marinated chicken over medium heat for about 10 minutes. Remove and set aside.
  6. Layer half of the fried onions over the cooked chicken. Add the parboiled rice on top. Drizzle with saffron mixture and melted ghee.
  7. Cover the pot tightly and cook on low heat for 25 minutes. Let it rest for another 10 minutes before serving.

Nutrition

Calories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Use high-quality spices for the best flavor. Rinse basmati rice thoroughly before cooking to remove excess starch. If you need to lighten the dish, swap chicken thighs for breast meat, or use less oil for frying onions. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat with a splash of water to keep it moist. Consider serving with yogurt raita or cucumber salad for contrast and freshness.
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