Biryani is a traditional and flavorful South Asian dish known for its complex layers of spices, tender chicken, and aromatic basmati rice. This recipe will guide you through creating a delicious chicken biryani that's perfect for family dinners or special occasions.
- Marinate the chicken with curry paste for at least 30 minutes to enhance the flavors.
- Use basmati rice for the best texture and fragrance.
- Cook the rice only until it is 70% done to prevent it from becoming mushy during the final cooking process.
- Layer the ingredients in the pot to allow for even cooking and better flavor distribution.
- Cover the pot tightly to ensure that the steam helps cook the biryani evenly.
- Let the biryani rest for 10 minutes after cooking to allow the flavors to meld together.
This chicken biryani recipe combines succulent chicken thighs, a medley of spices, and aromatic basmati rice to create a dish that's both comforting and rich in flavor. Follow these steps and tips to prepare a biryani that will delight your taste buds and impress your guests. Enjoy your flavorful and satisfying meal!
Nutrition Facts | |
---|---|
Serving Size | 510 grams |
Energy | |
Calories 660kcal | 26% |
Protein | |
Protein 40g | 27% |
Carbohydrates | |
Carbohydrates 27g | 8% |
Fiber 1.80g | 5% |
Sugar 7g | 7% |
Fat | |
Fat 44g | 53% |
Saturated 13g | 44% |
Cholesterol 220mg | - |
Vitamins | |
Vitamin A 80ug | 8% |
Choline 110mg | 20% |
Vitamin B1 0.30mg | 25% |
Vitamin B2 0.52mg | 40% |
Vitamin B3 10mg | 65% |
Vitamin B6 0.89mg | 53% |
Vitamin B9 55ug | 14% |
Vitamin B12 1.69ug | 70% |
Vitamin C 7mg | 7% |
Vitamin E 0.54mg | 4% |
Vitamin K 5ug | 4% |
Minerals | |
Calcium, Ca 100mg | 8% |
Copper, Cu 0.20mg | 0% |
Iron, Fe 2.25mg | 20% |
Magnesium, Mg 60mg | 14% |
Phosphorus, P 460mg | 37% |
Potassium, K 720mg | 21% |
Selenium, Se 50ug | 87% |
Sodium, Na 480mg | 32% |
Zinc, Zn 3.36mg | 31% |
Water | |
Water 360g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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