Chicken Biryani

Chicken Biryani

103

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."
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Ingredients

servings 832 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 832 kcal
  • 42%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 78.9g
  • 25%
  • Protein:
  • 47.8 g
  • 96%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1522 mg
  • 61%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
  2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
  3. Wash rice well and drain in colander for at least 30 minutes.
  4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
  5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Reviews

103
  1. 121 Ratings

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Most helpful positive review

this recipe is absolute rubbish , excuse me but it is not biryani its more like a mixture of tahiri and pullao

Most helpful critical review

This really isn't the best biryani recipe I've made, but it's fast for biryani so I thought I'd give it a shot. I had to double all the curry spices and added a good helping of garam marsala. ...

this recipe is absolute rubbish , excuse me but it is not biryani its more like a mixture of tahiri and pullao

I haven't made thsi recipe, but I am an Indian and both my husband and I loovveee Biryani and cook often. If you want to know the secret to fast biryani cooking, go to any Indian/Pakistani groce...

While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bon...

This really isn't the best biryani recipe I've made, but it's fast for biryani so I thought I'd give it a shot. I had to double all the curry spices and added a good helping of garam marsala. ...

My Brother-in-law is from Pakistan and I love their food so I was looking for recipes to fix for my family. I found this one and my husband has added it to his favorites catagory. I even fixed...

Chicken Biryani is one of the more complicated rice dishes in Indian/pakistani cooking. Being quite an amateur cook, I still managed to cook up a feast with this single dish and my hubby is stil...

I made this recipe for a big Diwali party (a traditional Hindu celebration) and got raves. People were asking for the recipe and for leftovers to take home with them!

Wow!! This was amazing. I made it for a bunch of friends and made very few modifications. I used boneless skinless drumsticks which I beleive were the perfect choice for this dish as they had...

It was magnificent! the most delicious biryani i ever [made] and ate! it was perfect. fortunately, all my procedure went good . thanks a lot NAZIA!