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Signature Chicken Biryani

Signature Chicken Biryani Per Person Ingredients: 100 g basmati rice 100 g chicken breast, cut into bite-sized pieces 1 teaspoon ghee (5 ml) 1 teaspoon vegetable oil (5 ml) 30 g onion, thinly sliced 1 clove garlic, minced 1/2 teaspoon ginger paste 50 g tomato, diced 50 ml yogurt, plain 1/4 teaspoon turmeric powder 1/2 teaspoon garam masala 1/2 teaspoon red chili powder (adjust to taste) 1 teaspoon fresh cilantro, chopped 1 teaspoon fresh mint, chopped Salt to taste 100 ml water or chicken stock Instructions: Rinse the basmati rice under cold water until the water runs clear. Cook it in lightly salted water until 70% done, then drain and set aside. Heat ghee and oil in a pan over medium heat. Sauté onion, garlic, and ginger until golden brown. Add the chicken pieces, tomato, and spices (turmeric, garam masala, chili powder). Cook 5–6 minutes until the chicken is partially cooked. Stir in yogurt, then gently layer the partially cooked rice on top of the chicken mixture. Sprinkle cilantro and mint. Cover the pan tightly and cook on low heat for 15 minutes to allow the flavors to meld. Use a ladle of water or stock if needed to keep it moist. Serve hot, garnished with extra cilantro and mint. Approximate Nutritional Table (per person)   Nutrient Approx. Amount Calories 520 kcal Protein 28 g Fat 14 g Carbohydrates 65 g Fiber 4 g Sugars 5 g Sodium 300 mg

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Category: culinary-creation
Date:

Signature Chicken Biryani

Signature Chicken Biryani

Signature Chicken Biryani

Per Person

Ingredients:

  • 100 g basmati rice

  • 100 g chicken breast, cut into bite-sized pieces

  • 1 teaspoon ghee (5 ml)

  • 1 teaspoon vegetable oil (5 ml)

  • 30 g onion, thinly sliced

  • 1 clove garlic, minced

  • 1/2 teaspoon ginger paste

  • 50 g tomato, diced

  • 50 ml yogurt, plain

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon fresh cilantro, chopped

  • 1 teaspoon fresh mint, chopped

  • Salt to taste

  • 100 ml water or chicken stock

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear. Cook it in lightly salted water until 70% done, then drain and set aside.

  2. Heat ghee and oil in a pan over medium heat. Sauté onion, garlic, and ginger until golden brown.

  3. Add the chicken pieces, tomato, and spices (turmeric, garam masala, chili powder). Cook 5–6 minutes until the chicken is partially cooked.

  4. Stir in yogurt, then gently layer the partially cooked rice on top of the chicken mixture. Sprinkle cilantro and mint.

  5. Cover the pan tightly and cook on low heat for 15 minutes to allow the flavors to meld. Use a ladle of water or stock if needed to keep it moist.

  6. Serve hot, garnished with extra cilantro and mint.

Approximate Nutritional Table (per person)

 

Nutrient Approx. Amount
Calories 520 kcal
Protein 28 g
Fat 14 g
Carbohydrates 65 g
Fiber 4 g
Sugars 5 g
Sodium 300 mg
Tags: Rice

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