Chicken Biryani Recipe

Chicken biriyani is a spicy and very rich preparation of chicken with rice along with vegetables like potatoes and onions. Flavored and spiced with a a lot of masalas, the chicken curry is complete as a meal in itself and can be served with a side salad. This chicken biriyani recipe can be prepared in the microwave.

Summary

Health IndexAverageCuisine
CourseDish

Ingredients

 Basmati rice400 Gram (For Making Rice)
 Water650 Milliliter (For Making Rice)
 Salt2 1⁄2 Teaspoon (For Making Rice)
 Cinnamon stick2 (For Making Rice)
 Bay leaves2 (For Making Rice)
 Cloves4 (For Making Rice)
 Peppercorns10 (For Making Rice)
 Black cardamoms4 , crushed (For Making Rice)
 Oil2 Teaspoon (For Making Rice)
 Chicken800 Gram, cut into 8-10 pieces (For Making Curry)
 Onions200 Gram (For Making Curry)
 Garlic10 Gram (For Making Curry)
 Ginger piece1 (For Making Curry)
 Cumin seeds1⁄2 Teaspoon (For Making Curry)
 Tomato puree65 Gram (For Making Curry)
 Curd4 Tablespoon (For Making Curry)
 Green cardamom powder1⁄2 Teaspoon (For Making Curry)
 Mace powder1⁄2 Teaspoon (For Making Curry)
 Salt To Taste (For Making Curry)
 Kewra essence1⁄2 Teaspoon (For Making Curry)
 Turmeric powder1⁄4 Teaspoon (For Making Curry)
 Red chili powder1 1⁄2 Teaspoon (For Making Curry)
 Garam masala powder1 1⁄2 Teaspoon (For Making Curry)
 Oil3 Tablespoon (For Making Curry)
 Ghee1 Teaspoon (For Making Curry)
 Green cardamom powder1 Teaspoon (For Garnish)
 Mace powder1 Teaspoon (For Garnish)
 Coriander2 Tablespoon, finely chopped (For Garnish)
 Garam masala powder2 Teaspoon (For Garnish)
 Saffron1 Pinch (For Garnish)
 Milk2 Teaspoon (For Garnish)
 Green chilies2 Teaspoon, finely chopped (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 4113 Calories from Fat 1742

% Daily Value*

Total Fat 195 g299.8%

Saturated Fat 48.1 g240.3%

Trans Fat 0 g

Cholesterol 622.2 mg207.4%

Sodium 6448.2 mg268.7%

Total Carbohydrates 386 g128.7%

Dietary Fiber 21.2 g84.8%

Sugars 17.2 g

Protein 192 g384.6%

Vitamin A 91% Vitamin C 137.3%

Calcium 73.8% Iron 104.6%

*Based on a 2000 Calorie diet

Directions

For the Rice Pour the water, in a 2 litre deep dish, add bay leaves, cinnamon stick, cloves, peppercorns and black cardamoms and boil on 100% power for 3:00 minutes.
2.Add the rice, oil and salt.
Mix and micro wave, partially covered on 100% power for 8-10 minutes till almost cooked.
Mix gently and allow to stand covered with an aluminum foil lid for 10 minutes discard the whole spices and keep the rice aside.
For the curry Grind the onions, ginger & garlic to a paste.
Heat oil/ ghee, in a 1.5 litre deep dish, on 100% power for 1:30 minutes.
Add the cumin seeds and microwave on 100% power for 30 sec.
Add the onion paste and microwave on 100% power for 9:00 minutes.
Stir 2-3 times during cooking.
Add salt, red chilli powder, garam masala powder, coriander powder, turmeric powder and tomato puree.
Mix and microwave on 100% power for 1:30 minute.
Add the chicken pieces, 125 ml water, green cardamom powder, mace powder and kewra essence (optional).
Mix and microwave partially covered on 100% power for 9:00 minutes Stir 2-3 times during cooking.
Divide the rice into 3 portions.
Arrange 1/3 rice in a lightly greased deep ovenproof dish top, with a layer of chicken curry.
Spread another layer of rice, sprinkle with half the garam masala powder, cardamom powder, mace powder, green chillies, coriander leaves, and saffron dissolved in a little luke warm milk (add the colour to the milk, if desired), sandwich between a layer of chicken curry and rice and sprinkle with remaining green chillies, coriander leaves, garam masala powder, green cardamom powder, mace powder and saffron and colour dissolved in milk.
Dot with a little ghee/ butter.
Cover and microwave on 100% power for 2 minutes.
Allow to stand covered for 10 minutes be fore serving
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