Main Course
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Chicken Biryani
by @NomNomFragrant, spiced rice dish with marinated chicken, saffron and fried onions — festive classic.
Source / link: Indische Küche (Mughlai)
Ingredients
Amounts adjust automatically.
| 400 g | Basmati rice |
| 700 g | Chicken (in pieces) |
| 3 Stück | Onions |
| 150 g | Yogurt (or plant-based yogurt) |
| 4 Stück | Garlic cloves |
| 1 Stück (3 cm) | Ginger |
| 2 TL | Garam Masala |
| 1 TL | Turmeric |
| 1/2 TL | Chili powder |
| 2 TL | Biryani spice mix (optional) |
| 1 Prise | Saffron |
| 1 Bund | Mint & cilantro |
| 3 EL | Ghee or oil |
| 1 TL | Salt |
Preparation
Step by step through the recipe
- 1 Marinate 700 g chicken with 150 g yogurt, 4 Stück garlic cloves, 1 Bund ginger (3 cm) as well as 2 TL garam masala, 1 TL turmeric, 1/2 TL chili powder and 2 TL biryani spice mix (at least 2 Stunden).
- 2 Fry the 3 Stück onions in 3 EL ghee or oil until golden brown and crispy (set half aside).
- 3 Add the marinated chicken (700 g) with the marinade and fry for approx. 10 Minuten.
- 4 Cook 400 g basmati rice in plenty of salted water until almost done (approx. 7 Minuten), then drain.
- 5 Dissolve 1 Prise saffron in a little warm water.
- 6 Put the seared chicken in a pot, layer 400 g basmati rice over it, top with the saffron water, 1 Bund mint & coriander and the reserved fried onions.
- 7 Cover and steam over the lowest heat for approx. 25 Minuten (dum). Carefully turn and serve.
Notes & tips
Note: Contains optional yogurt (cow's milk) — can be made with plant-based yogurt.
Nutrition
estimated per serving- Calories
- 1068 kcal
- Protein
- 50 g
- Fat
- 37 g
- Carbs
- 123 g
– = ingredient not in nutrition database (estimate incomplete)
