Chicken Biryani Recipe
Ingredients
| Basmati rice | 400 Gram (For Making Rice) | |
| Water | 650 Milliliter (For Making Rice) | |
| Salt | 2 1⁄2 Teaspoon (For Making Rice) | |
| Cinnamon stick | 2 (For Making Rice) | |
| Bay leaves | 2 (For Making Rice) | |
| Cloves | 4 (For Making Rice) | |
| Peppercorns | 10 (For Making Rice) | |
| Black cardamoms | 4 , crushed (For Making Rice) | |
| Oil | 2 Teaspoon (For Making Rice) | |
| Chicken | 800 Gram, cut into 8-10 pieces (For Making Curry) | |
| Onions | 200 Gram (For Making Curry) | |
| Garlic | 10 Gram (For Making Curry) | |
| Ginger piece | 1 (For Making Curry) | |
| Cumin seeds | 1⁄2 Teaspoon (For Making Curry) | |
| Tomato puree | 65 Gram (For Making Curry) | |
| Curd | 4 Tablespoon (For Making Curry) | |
| Green cardamom powder | 1⁄2 Teaspoon (For Making Curry) | |
| Mace powder | 1⁄2 Teaspoon (For Making Curry) | |
| Salt | To Taste (For Making Curry) | |
| Kewra essence | 1⁄2 Teaspoon (For Making Curry) | |
| Turmeric powder | 1⁄4 Teaspoon (For Making Curry) | |
| Red chili powder | 1 1⁄2 Teaspoon (For Making Curry) | |
| Garam masala powder | 1 1⁄2 Teaspoon (For Making Curry) | |
| Oil | 3 Tablespoon (For Making Curry) | |
| Ghee | 1 Teaspoon (For Making Curry) | |
| Green cardamom powder | 1 Teaspoon (For Garnish) | |
| Mace powder | 1 Teaspoon (For Garnish) | |
| Coriander | 2 Tablespoon, finely chopped (For Garnish) | |
| Garam masala powder | 2 Teaspoon (For Garnish) | |
| Saffron | 1 Pinch (For Garnish) | |
| Milk | 2 Teaspoon (For Garnish) | |
| Green chilies | 2 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
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
Chef
