5 Chicken Breyani Easy Recipes
When adjusting any of the top Chicken Breyani recipes from the collection below to your tastes, take into account factors like cooking time, calorie intake, and how tasty the finished dish will be. Many of my close friends consider this dish to be one of their all-time favorites because it is so easy to make and can easily feed a substantial number of people. I hope you’re in good health.
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.
Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Thailand, and Malaysia. Biryani is the single most-ordered dish on Indian online food ordering and delivery services.Wiki
1.Easy Vegetable Biryani
Easy Vegetable Biryani
Ingredients
- ▢3 tablespoons olive oil or ghee if available
- ▢1 yellow onion cut into 1/2-inch dice
- ▢1 tablespoon garlic minced
- ▢1 tablespoon ginger minced
- ▢1 roma tomato minced finely
- ▢1/2 cup water
- ▢1/2 cup peas
- ▢1 carrot sliced into thin coins
- ▢2 russet potatoes peeled and chopped
- ▢1 green bell pepper sliced
- ▢2 stalks celery thinly sliced
- ▢1 cup cauliflower florets
- ▢2 teaspoons Kosher salt
- ▢1/4 teaspoon cayenne pepper
- ▢1/2 teaspoon black pepper
- ▢2 teaspoons garam masala
- ▢1 teaspoon coriander
- ▢1/2 teaspoon ground turmeric
- ▢1 teaspoon cumin
- ▢1/2 teaspoon cinnamon
- ▢4 cups vegetable broth
- ▢2 cups basmati rice rinsed and drained
Instructions
- In a big Dutch oven over medium-high heat, add the olive oil.
- Add the onion and simmer for three to four minutes, or until transparent.
- Add 1/2 cup water, tomatoes, garlic, and ginger.
- Cook for 10 minutes, or until the water has completely evaporated, after bringing to a boil.
- Stir thoroughly after adding the peas, carrot, potato, bell pepper, celery, and cauliflower.
- Stir thoroughly before adding the salt, cayenne, black pepper, garam masala, turmeric, cumin, and cinnamon.
- Bring the vegetable broth to a boil after adding it.
- Wash the basmati rice.
- Basmati rice should be added after lowering the heat and cooking it (covered) for 18 to 20 minutes.
- Before opening and serving, turn off the heat and allow the dish to sit, covered, for five minutes.
Nutrition Facts
1 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 395 | |
| % Daily Value* | ||
| Total Fat 8 g | 12 % | |
| Saturated Fat 1 g | 6 % | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 % | |
| Sodium 686 mg | 29 % | |
| Total Carbohydrate 73 g | 24 % | |
| Dietary Fiber 5 g | 19 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 8 g | 16 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 74 mg | 7 % |
| Iron 4 mg | 25 % |
| Potassium 695 mg | 15 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: plant Based * vegetarian * pescatarian * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher * b Healthy
| Fat | 8 g | 12 % |
|---|---|---|
| Saturated | 1 g | 6 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 73 g | 24 % |
| Fiber | 5 g | 19 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 8 g | 16 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 686 mg | 29 % |
| Calcium | 74 mg | 7 % |
| Magnesium | 56 mg | 13 % |
| Potassium | 695 mg | 15 % |
| Iron | 4 mg | 25 % |
| Zinc | 1 mg | 12 % |
| Phosphorus | 165 mg | 24 % |
| Vitamin A | 108 Вµg | 12 % |
| Vitamin C | 39 mg | 43 % |
| Thiamin (B1) | 1 mg | 42 % |
| Riboflavin (B2) | 0 mg | 9 % |
| Niacin (B3) | 4 mg | 26 % |
| Vitamin B6 | 1 mg | 44 % |
| Folate (Equivalent) | 284 Вµg | 71 % |
| Folate (Food) | 50 Вµg | – |
| Vitamin B12 | 0 Вµg | 0 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 22 Вµg | 18 % |
Source: https://dinnerthendessert.com/easy-vegetable-biryani/
Also interesting about Chicken Breyani Easy Recipe:
Is biryani wet or dry?
In a kacchi biryani, layers of raw, marinated meat are alternated with wet, pre-soaked, raw rice (which may be seasoned with various spices as above), and the two are cooked together either through baking or over medium-low direct heat (typically, for at least an hour).
How much biryani do I need for 15 people?
How much biryani will serve 15 people? For 15 individuals, 2 kg will be required.
2.The Best Chicken Biryani
The Best Chicken Biryani
Ingredients
- Brown Onions Note 1
- 2 Onions Large
- 1/2 cup Vegetable Oil
- Chicken Marinade:
- 700 grams Chicken Thighs and Drumsticks bone-in and skinless Note 2
- 3/4 cup Yogurt or hung curd
- 1/4 cup Tomato Puree
- 1/4 cup Vegetable Oil
- 1 tablespoon Ginger Garlic Paste minced ginger and garlic
- 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Brown Onions
- 1 1/4 teaspoon Salt
- Saffron:
- 2 tablespoon Hot Milk
- 10-15 Saffron strands
- Parboiled Rice 70% cooked:
- 2 cups Basmati Rice Note 3
- 6 cups Water
- 2 tablespoon Salt
- 1 Bayleaf
- 5-6 Cloves
- 2-3 Cardamom Pods
- Other Biryani Ingredients:
- 1 cup Mint Leaves fresh
- 1 cup Coriander Leaves Cilantro
- 1 1/2 tablespoons Ghee or Butter
- To Serve:
- Crispy Brown Onions
- Onion Raita
Instructions
- To prepare the brown onions, dry the onions with a paper towel and, if you have the time, spread them out on a kitchen towel for 15 to 20 minutes to slightly dry them off. The onions are added to a pan of hot oil. Shallow sauté the onions for 15 minutes, stirring occasionally, until they are a rich golden color without burning them. Put them aside after draining them out on paper towels. These can be prepared ahead of time and kept overnight in an airtight container. The flavor of the biryani would be bitter if the onions are burned. You can also use pre-made fried shallots and onions, which are widely available in Indian and Asian shops as well as major supermarkets.
- For optimal results, combine all the ingredients for the chicken marinade, then marinate for at least two hours or overnight.
- When the biryani is cooked, immerse the saffron threads in hot milk and give them a little rub with the back of a spoon. Leave this alone.
- Salt, entire spices, and basmati rice are added after the water has brought to a rolling boil. After precisely 5 minutes of cooking, completely drain the rice while keeping the whole spices in the rice. By crushing a grain of rice between two fingers, you may determine that the rice is about 70% done; the center should still be raw.
- How to Prepare and Cook Chicken Biryani:
- The chicken is added to a dutch oven that has been heated. After 4 minutes, turn the chicken pieces over once. Cook for three more minutes with a cover on. Cut the heat off. Sprinkle all of the coriander and mint leaves over the chicken after scattering half of the onions. Following that, spread the rice evenly over the mint and coriander. Finally, top the rice with saffron milk and ghee. The rice will steam, reach the proper doneness, and cook the chicken during the 20 minutes that it is covered and simmered on a low heat. (Note 4)
- After the biryani has finished cooking, let it cool for 5 to 10 minutes before garnishing it with the remaining onions. Serve the food hot, slicing it with a spoon to reach all the layers.
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,018 | |
| % Daily Value* | ||
| Total Fat 64 g | 98 % | |
| Saturated Fat 13 g | 64 % | |
| Trans Fat 0 g | ||
| Cholesterol 235 mg | 78 % | |
| Sodium 1,579 mg | 66 % | |
| Total Carbohydrate 60 g | 20 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 50 g | 99 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 128 mg | 13 % |
| Iron 7 mg | 39 % |
| Potassium 824 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 64 g | 98 % |
|---|---|---|
| Saturated | 13 g | 64 % |
| Trans | 0 g | – |
| Monounsaturated | 34 g | – |
| Polyunsaturated | 12 g | – |
| Carbs | 60 g | 20 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 50 g | 99 % |
| Cholesterol | 235 mg | 78 % |
| Sodium | 1,579 mg | 66 % |
| Calcium | 128 mg | 13 % |
| Magnesium | 85 mg | 20 % |
| Potassium | 824 mg | 18 % |
| Iron | 7 mg | 39 % |
| Zinc | 5 mg | 45 % |
| Phosphorus | 530 mg | 76 % |
| Vitamin A | 143 Вµg | 16 % |
| Vitamin C | 8 mg | 9 % |
| Thiamin (B1) | 1 mg | 50 % |
| Riboflavin (B2) | 1 mg | 42 % |
| Niacin (B3) | 14 mg | 88 % |
| Vitamin B6 | 1 mg | 83 % |
| Folate (Equivalent) | 278 Вµg | 69 % |
| Folate (Food) | 44 Вµg | – |
| Vitamin B12 | 1 Вµg | 62 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 7 mg | 48 % |
| Vitamin K | 8 Вµg | 7 % |
Source: https://myfoodstory.com/chicken-biryani-recipe/
Also interesting about Chicken Breyani Easy Recipe:
What do I serve with Breyani?
raita
A meal in and of itself is the biryani. typically served with raita or gravy on the side, such as salan, which goes well with the meal. Additionally, chopped cucumbers and pickled onions are provided with the biryani lunch. Most frequently, biryani is a special weekend lunch prepared on Sunday afternoons in many homes.
Is biryani wet or dry?
In a kacchi biryani, layers of raw marinated meat and wet, pre-soaked, raw rice (which may be prepared with various spices as above) are alternated in layers and cooked together under a broiler or over medium-low direct heat (typically, for at least an hour).
3.Easy Chicken Biryani
Easy Chicken Biryani
Ingredients
- 2 large skinless boneless chicken breasts , cut into bite-sized pieces (or use thighs for more flavor)
- ½ cup whole plain yogurt
- 3 tablespoons quality curry powder
- BEST Homemade Curry Powder click link for recipe
- ¼ teaspoon cinnamon
- 3 tablespoons butter
- 1 medium yellow onion chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 teaspoon salt
- ¼ cup chicken broth
- 2 tablespoons fresh chopped cilantro
- 2-3 tablespoons raisins
- 2 cups cooked basmati rice parboiled, i.e. only three-fourths cooked, slightly "al dente", see instructions below
- Chopped cilantro and sliced almonds for garnish
Instructions
- In a bowl, combine the chicken, yogurt, curry powder, and cinnamon. Leave to marinate for at least an hour, preferably for at least four.
- Rice should be well rinsed until the water draining from it is clear and no longer milky before parboiling it. For 15 to 30 minutes, soak the rice in a bowl of water. Put some salted water in a pot. Put the rice in the pot after draining it. It should boil for four to six minutes, or until the rice's tips are clear. After rinsing with warm water, pour the rice into a sieve. While you carry out the subsequent stages, let the rice completely drain.
- The onions should be cooked in the butter for 7-8 minutes, until they are yellow. Cook for a further 2 minutes after adding the garlic and ginger. Salt and all of the marinade are added along with the chicken. Stir everything together, lower the heat to medium-low, cover the pan, and cook for 6-7 minutes, stirring once or twice, until the chicken is thoroughly cooked.
- Add rice, cilantro, and raisins after stirring. Over the mixture, pour the chicken broth. Once the mixture is thoroughly cooked and the rice is tender, cover and simmer for 3–4 minutes. To taste, add salt. Serve right away.
| Amount Per Serving | ||
|---|---|---|
| Calories | 440 | |
| % Daily Value* | ||
| Total Fat 21 g | 32 % | |
| Saturated Fat 9 g | 46 % | |
| Trans Fat 0 g | ||
| Cholesterol 97 mg | 32 % | |
| Sodium 672 mg | 28 % | |
| Total Carbohydrate 35 g | 12 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 28 g | 55 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 102 mg | 10 % |
| Iron 3 mg | 17 % |
| Potassium 504 mg | 11 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 21 g | 32 % |
|---|---|---|
| Saturated | 9 g | 46 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 35 g | 12 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 28 g | 55 % |
| Cholesterol | 97 mg | 32 % |
| Sodium | 672 mg | 28 % |
| Calcium | 102 mg | 10 % |
| Magnesium | 60 mg | 14 % |
| Potassium | 504 mg | 11 % |
| Iron | 3 mg | 17 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 295 mg | 42 % |
| Vitamin A | 119 Вµg | 13 % |
| Vitamin C | 4 mg | 4 % |
| Thiamin (B1) | 0 mg | 20 % |
| Riboflavin (B2) | 0 mg | 15 % |
| Niacin (B3) | 13 mg | 78 % |
| Vitamin B6 | 1 mg | 58 % |
| Folate (Equivalent) | 95 Вµg | 24 % |
| Folate (Food) | 20 Вµg | – |
| Vitamin B12 | 1 Вµg | 21 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 2 mg | 13 % |
| Vitamin K | 16 Вµg | 14 % |
Source: https://www.daringgourmet.com/easy-indian-chicken-biryani/
Also interesting about Chicken Breyani Easy Recipe:
What dessert goes with biryani?
The ideal dessert to give following a lavish lunch of Hyderabadi Biryani is Khubani ka Meetha. It is a traditional Hyderabadi dish prepared from custard and apricots.
What is the secret ingredient for biryani?
Salt. The most crucial flavor enhancer in any cuisine is salt. If your rice isn’t salted enough, your biryani won’t taste at all well. Taste the water to see whether there is sufficient salt present for boiling rice; the salt level should be soupy.
4.CHICKEN BIRYANI
CHICKEN BIRYANI
Ingredients
- Marinade for chicken biryani
- Whole spices skip if you don't have any
- ½ kg chicken
- 1.l lbs
- 3 tablespoons plain yogurt
- curd or dahi
- 1¼ tablespoons ginger garlic paste
- 1 inch ginger & 4 garlic cloves crushed
- ½ teaspoon salt
- ¼ teaspoon turmeric
- ½ to 1 teaspoon red chilli powder
- or paprika (use less spicy variety)
- ½ to 1 tablespoon garam masala
- or biryani masala (Refer notes)
- 1 tablespoon Lemon juice
- optional 1 bay leaf (tej patta)
- 4 green cardamoms
- choti elaichi
- 6 cloves
- lavang
- 1 inch cinnamon
- dalchini
- 1 star anise
- chakri phool
- ¾ teaspoon shahi jeera
- caraway seeds (substitute with cumin)
- 1 strand mace
- javitri
- 2 cups basmati rice
- aged rice only
- 2 tablespoon ghee
- or Oil
- 1 large onion
- sliced thinly
- ¼ to ½ cup mint leaves
- chopped fine about 15 leaves
- 1 green chili
- slit or chopped
- ¼ cup plain yogurt
- Indian curd
- ¼ to ½ teaspoon red chili powder
- optional, for heat
- 1 teaspoon garam masala
- or biryani masala
- 3 cups water
- or coconut milk (refer notes more if needed )
- ¾ teaspoon salt
- to stir in water
- 2 tablespoon fried onions
- optional
- 1 pinch saffron
- optional(soaked in 2 tbsps hot milk)
Instructions
- Combine yogurt, ginger-garlic paste, lemon juice, red chili powder, 1/2 teaspoon salt, garam masala, and turmeric in a bowl.
- Combine thoroughly, then taste the marinade. If necessary, increase the salt and spice.
- Cut incisions into the pieces of chicken. Mix thoroughly after adding it to the marinade. For up to a day, cover and leave out.
- Recipe for Chicken Biryani from Swasthi's Recipes, 06.10.2022, 13:16
- Visit IndianHealthyRecipes.com for a recipe for chicken biryani.
- Making chicken biryani: a recipe
- Layering
- After a third rinse, soak basmati rice for 30 minutes. 30 minutes later, transfer to a colander.
- In a saucepan or pressure cooker, heat the ghee or oil.
- Add entire spices, including mace, bay leaf, cardamoms, cloves, cinnamon, star anise, and shahi jeera. If you do not have them, omit them.
- Add the onions and sauté them evenly, tossing frequently, until they are uniformly light brown but not scorched, as soon as the spices start to sizzle.
- Add the chicken and cook over medium heat for 5 minutes, or until it becomes pale.
- Cook the chicken covered over a low heat until it is cooked through or tender. To remove any extra liquid in the pot, sauté.
- Taste the food and, if necessary, add additional salt. I include approximately 14 teaspoon of salt. Add 14 cup curd and 2 tablespoons of finely chopped mint.
- leaves, 1/2 to 1 teaspoon red chili powder, 1 teaspoon garam masala, and 1 slit green chili.
- Combine everything thoroughly, then distribute the chicken equally on the bottom. (View the video)
- Place a layer of drained rice on top of the chicken.
- Pour 3 cups of water into a different basin. Use 3 12 cups water when cooking in a pot.
- Stir in 1/2 to 3/4 teaspoon salt. Try the water. It must have a hint of salt.
- Fill the saucepan or cooker with 2 cups of this water and pour it over the sides. Pour the remaining liquid gently over the rice. (View the video)
- Adjust the rice if necessary. Add two tablespoons of mint leaves. Add 2 tablespoons of fried onions and milk infused with saffron if desired.
- using.
- If using the pot method, cover the pan and simmer the chicken biryani for the desired amount of time. as long as the rice is
- Pour 1/4 to 1/2 cup boiling water on undercooked or hard food and continue to cook. It must be fully cooked when done, yet still have a gritty texture.
- If using a cooker, preheat it over a medium-high burner. Place the whistle behind cover. For one whistle, cook. Remove the stovetop from the
- burner to halt additional cooking.
- Take a nap to let the pressure go down. With a fork, fluff up the chicken biryani.
- Distribute the food from top to bottom. The top layer of each plate is biryani rice, while the bottom is chicken.
- Delight in chicken biryani, raita, sliced vegetables, papad, and shorba (biryani gravy).
| Amount Per Serving | ||
|---|---|---|
| Calories | 229 | |
| % Daily Value* | ||
| Total Fat 8 g | 12 % | |
| Saturated Fat 1 g | 7 % | |
| Trans Fat 0 g | ||
| Cholesterol 1 mg | 0 % | |
| Sodium 290 mg | 12 % | |
| Total Carbohydrate 44 g | 15 % | |
| Dietary Fiber 12 g | 49 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 9 g | 18 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 411 mg | 41 % |
| Iron 21 mg | 118 % |
| Potassium 1,042 mg | 22 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: balanced * high Fiber * sugar Conscious * vegetarian * pescatarian * mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free * kosher * b Healthy
| Fat | 8 g | 12 % |
|---|---|---|
| Saturated | 1 g | 7 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 44 g | 15 % |
| Fiber | 12 g | 49 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 9 g | 18 % |
| Cholesterol | 1 mg | 0 % |
| Sodium | 290 mg | 12 % |
| Calcium | 411 mg | 41 % |
| Magnesium | 136 mg | 32 % |
| Potassium | 1,042 mg | 22 % |
| Iron | 21 mg | 118 % |
| Zinc | 2 mg | 21 % |
| Phosphorus | 226 mg | 32 % |
| Vitamin A | 140 Вµg | 16 % |
| Vitamin C | 20 mg | 22 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 0 mg | 17 % |
| Niacin (B3) | 3 mg | 17 % |
| Vitamin B6 | 1 mg | 52 % |
| Folate (Equivalent) | 16 Вµg | 4 % |
| Folate (Food) | 16 Вµg | – |
| Vitamin B12 | 0 Вµg | 2 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 4 mg | 28 % |
| Vitamin K | 12 Вµg | 10 % |
Source: https://www.indianhealthyrecipes.com/chicken-biryani-recipe/
Also interesting about Chicken Breyani Easy Recipe:
Is biryani healthy to eat?
Because it contains rice, non-vegetarian biryani is a wonderful supply of carbohydrates and is also a good source of protein thanks to the chicken, mutton, fish, and egg. Vegetable biryani is a nutritious way to include a lot of vegetables in one dish and is an excellent source of vitamins and minerals.
Is biryani Indian or Pakistani?
The Mughals were responsible for introducing biryani to Northern India. Because the majority of the ingredients are pre-cooked before being combined in a pot (deg) and finished cooking over a slow fire (dum), it was originally known as pakka Biryani.
5.Quick and Easy Chicken Biryani
Quick and Easy Chicken Biryani
Ingredients
- ▢1 tablespoon ghee - or vegetable oil
- ▢1 1/2 pounds boneless - skinless chicken breasts cut into 1" cubes
- ▢1 medium yellow onion - chopped
- ▢1 jalapeno pepper - seeded and minced
- ▢3 Tablespoons prepared ginger paste
- ▢2 teaspoons garam masala
- ▢1 teaspoon cumin
- ▢1 teaspoon turmeric
- ▢1 1/2 teaspoons salt
- ▢1 tablespoon minced garlic
- ▢2 large tomatoes - chopped
- ▢1/2 cup golden raisins
- ▢1 cup uncooked basmati rice
- ▢2 1/4 cups low-sodium chicken broth*
- ▢1/4 cup chopped fresh cilantro leaves
- ▢1/4 cup sliced unsalted almonds
- ▢1 lime - cut into wedges
Instructions
- In a sizable nonstick skillet or frying pan, heat the oil over medium-high heat. Add the chicken pieces once the oil is shimmering, and cook them for 3-5 minutes, stirring occasionally, until golden brown.
- The onion, jalapeño, ginger, garam masala, cumin, turmeric, and salt are added after turning the chicken pieces. Sauté the onions for three minutes, or until they are tender.
- Garlic, tomatoes, and raisins should all be added to the pan. Stir well before adding the broth and rice. Once the liquid has boiled, cover the pan and reduce the heat to medium-low. Give the rice 15 minutes to steam. After removing the rice from the heat, fluff it with a fork. Recover the pan and let the rice steam for a further ten minutes.
- Sliced almonds and cilantro leaves make a lovely garnish. Serve the Biryani hot, right from the pan, with lime wedges nearby for squeezing.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 558 | |
| % Daily Value* | ||
| Total Fat 13 g | 19 % | |
| Saturated Fat 2 g | 9 % | |
| Trans Fat 0 g | ||
| Cholesterol 124 mg | 41 % | |
| Sodium 1,002 mg | 42 % | |
| Total Carbohydrate 65 g | 22 % | |
| Dietary Fiber 5 g | 18 % | |
| Total Sugars 15 g | ||
| Includes – Added Sugars | ||
| Protein 48 g | 95 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 90 mg | 9 % |
| Iron 5 mg | 26 % |
| Potassium 1,230 mg | 26 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 13 g | 19 % |
|---|---|---|
| Saturated | 2 g | 9 % |
| Trans | 0 g | – |
| Monounsaturated | 6 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 65 g | 22 % |
| Fiber | 5 g | 18 % |
| Total Sugars | 15 g | – |
| Added Sugars | – | – |
| Protein | 48 g | 95 % |
| Cholesterol | 124 mg | 41 % |
| Sodium | 1,002 mg | 42 % |
| Calcium | 90 mg | 9 % |
| Magnesium | 103 mg | 24 % |
| Potassium | 1,230 mg | 26 % |
| Iron | 5 mg | 26 % |
| Zinc | 2 mg | 21 % |
| Phosphorus | 546 mg | 78 % |
| Vitamin A | 50 Вµg | 6 % |
| Vitamin C | 24 mg | 26 % |
| Thiamin (B1) | 0 mg | 41 % |
| Riboflavin (B2) | 1 mg | 39 % |
| Niacin (B3) | 21 mg | 133 % |
| Vitamin B6 | 2 mg | 130 % |
| Folate (Equivalent) | 218 Вµg | 55 % |
| Folate (Food) | 43 Вµg | – |
| Vitamin B12 | 0 Вµg | 21 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 11 Вµg | 9 % |
Source: https://thewanderlustkitchen.com/quick-and-easy-chicken-biryani/
Also interesting about Chicken Breyani Easy Recipe:
Why curd is added to biryani?
Spices, chicken or mutton chunks, and yogurt are combined while making vegetarian or non-vegetarian biryani. When combined with rice, yogurt aids in the uniform assimilation of spices as well as the softerening of meat or chicken.
Which rice is best for biryani?
Brahmi rice
The most popular type of rice for biryani is basmati. It is the favored option for biryani because of the long grains, non-stickiness, aroma, soft texture, fluffy, and separate grains when cooked.
