Chicken Biryani Recipe

How to make Chicken Biryani at home? People often ask these questions because of the reason that the Biryani available in restaurants, or food streets, often taste bit different (Maybe tastier 😉)than usually made at home.

Worry not ! The reason it tastes different is that they add food flavors and use spices in different variations. You can do it too. So I'm sharing the recipe that explains the basic method which you can try to make yourself and experiment a little with the spices quantity, or method to suit your taste. I will also share some tips and tricks that is used by different chefs so as to give you an idea how it's made to taste like the ones commercially available/.

Nutrition Information:

Kcal 620
Fat 13g
Saturates 5g
Carbs 85g
Sugars 18g
Fibre 3g
Protein 51g
Salt 3.01g

Ingredients:

500g Basmati Rice
25g Butter
1 big onion, fine slices
1 salad leaf
3 Cardamom
Medium cinnamon piece
1 ½ Tablespoon turmeric
Skinless chicken breasts, cut into bite size chunks
40g coriander

Method:

Soak 500g Pakistani basmati rice in warm water for 15 to 20 min, please find original basmati for best taste, then wash in cold water until the water runs clear.

Heat oil in a pot and cook 1 finely sliced large onion, 3 cardamom, fine cut tomatoes, fine cut onion and 1 small cinnamon stick, Sprinkle in 2 tsp turmeric

Add 2 cups water to the pot and stir for 10 min until you see semi solid gravy

Then add 4 chicken breasts, cut into bite size chunks, cook until properly mixed and chicken is brown

Boil the rice separately in another pot

When ready, do the layering of rice and gravy 4-5 times so they are combined well (another way is to cover the gravy with rice all around)

Place a tight-fitting lid on the pot and then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins.

Mix the gravy and rice softly

Biryani is ready to serve with a Pakistani Raita (mix of yougurt, mint and spices) Recipe for it is separately mention in a post.

Blessings