Authentic Chicken Biryani

chicken biryaniWhen looking at the recipe below, don’t let the long list of ingredients scare you. Read the method and you’ll know what I mean. This Chicken Biryani has the authentic taste, amazingly flavorful, and you’ll be done cooking it in no time.

chicken biryani 3 I always wondered if I could reduce the amount of calories in Biryani, since the flavor comes from the Ghee (Clarified butter) and the meat.

chicken biryani 2 I cooked this Chicken Biryani using olive oil, and it tasted just like the Biryani served in the restaurants.

chicken biryani 6 My version will not take much of your time. You don’t have to marinate the chicken at all, yet every bite you’ll take will be exploding with flavor.

chicken biryani 7 I know that some of you will frown when you see the amount of rice served, but I want you to know that carbohydrates are not your enemy, you need them to stay energized.

chicken biryani 9 I’d love for you to try my recipe and let me know how you liked it, and I have to say that this recipe can easily serve four, but I know (from experience) that you’ll want to have more of it. Even after reducing the serving to three, it’s still less than 500 calories.

 

One more thing, you can burn one serving of this Biryani, by power walking for 45 minutes 🙂

Enjoy!


For the chicken:

250gm chicken thighs skinless boneless cut in half

1 tablespoon olive oil

1 teaspoon olive oil

3 tablespoon yogurt

1 onion thinly sliced

3 garlic cloves minced

2 whole green chili

2 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon chili powder (you can use less)

1/4 teaspoon cardamom powder

1/4 teaspoon cinnamon powder

1 teaspoon ginger powder

1/4 teaspoon garam masala

Salt to taste

1 tablespoon chopped mint leaves

 

For the rice:

1 cup uncooked basmati rice

1/2 teaspoon cumin seeds

1/4 teaspoon anise seeds

Salt

2 whole cardamom

2 inch cinnamon stick

7 black peppercorn

1 3/4 cup hot water

 

For the coloring of the rice:

1/4 cup hot water

Pinch of saffron

– Mix together and keep aside.

 

Cooking the chicken:

– In a small pan, add one-tablespoon olive oil and fry the onion until brown. You can add 1/4 cup water to the onion if you think it is getting dry and might burn, keep cooking the onion until the water evaporates. Keep aside.

– In a different non stick pan, add the chicken, spices, garlic, yogurt, green chili, salt, and one-teaspoon olive oil. Mix well and then cook on medium heat while covered, stirring occasionally, might take 13 to 15 minutes. Add the onion and stir for two minutes. (If you think it’s getting dry, just add 1/4 cup hot water.)

– When the chicken is cooked, add the chopped mint, stir for 1 minute then turn off heat. (You should have around 1/3 cup of gravy or bit more.)

Cooking the rice:

– Ad water to a pan, when it comes to a boil add all the rice spices, stir for few seconds, then add the rice.

– When it comes to a boil again, reduce heat to the lowest and cover tightly. Cook for 20 minutes.

– Pour the saffron mixture on the rice and mix gently using a fork.

Assembling the Biryani:

– Add half the rice to a pan, top it with the chicken gravy, then add the rest of the rice. Cover the pan tightly, and let it cook on the lowest heat for five minutes.

– Serve hot.


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