Main Course
🌍 Public
🥜 Allergy aware
Chicken Biryani
Fragrant, spiced rice dish with marinated chicken, saffron and fried onions — festive classic.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch
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
- 1Marinate chicken with yogurt, garlic, ginger and all spices (at least 2 hours).
- 2Fry onions in ghee/oil until golden brown and crispy (set aside half).
- 3Add chicken with the marinade and sauté for about 10 minutes.
- 4Cook basmati rice in plenty of salted water until almost done (about 7 minutes), drain.
- 5Dissolve saffron in some warm water.
- 6Place chicken in a pot, layer rice on top, top with saffron water, herbs and fried onions.
- 7Cover and steam on the lowest heat for about 25 minutes (dum). Carefully turn and serve.
Notes & tips
Note: Contains optional yogurt (cow's milk) — can be made with plant-based yogurt. WITHOUT egg, WITHOUT gluten, WITHOUT soy (if plant-based yogurt without soy). Rice + chicken + spices are low-allergen.
Nutrition
estimated per serving- Calories
- 1068 kcal
- Protein
- 50 g
- Fat
- 37 g
- Carbs
- 123 g
– = ingredient not in nutrition database (estimate incomplete)