Chicken biryani
Savor the rich flavors of this Chicken Biryani recipe, made with tender chicken thighs, aromatic basmati rice, and a vibrant mix of tomatoes, green beans, and a hint of curry paste. Perfectly complemented by creamy Greek yogurt and crisp cucumber, this dish is a delightful blend of spices and textures, perfect for a satisfying meal. Indulge in the ultimate home-cooked comfort food that's both nutritious and delicious.
- 31 Aug 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 12 Ingredients
Chicken Biryani is a delicious and aromatic South Asian rice dish that combines succulent chicken, fragrant basmati rice, and a variety of spices and herbs. This recipe is perfect for those craving a flavorful and hearty meal. Follow these steps to create a stunning Chicken Biryani that is sure to impress your family and friends.
Ingredients:
Instructions:
- Slice the red onion finely.
- Grate the ginger root.
- Mince the garlic cloves.
- Chop the tomatoes.
- Trim and cut the green beans into 2-inch pieces.
- Thinly slice the cucumber and set aside for serving.
- Heat 1 tbsp of canola oil in a large, deep skillet or a heavy-bottomed pot over medium heat.
- Add the chicken thighs and cook for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced red onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Add the grated ginger and minced garlic, and cook for another 1-2 minutes until fragrant.
- Stir in the 2 tbsp of curry paste and cook for 2 minutes, ensuring it is well incorporated with the onions, ginger, and garlic.
- Add the chopped tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften and blend with the spices.
- Stir in 1 cup of basmati rice, ensuring it is well mixed with the tomato and spice mixture.
- Return the cooked chicken thighs to the skillet, placing them on top of the rice.
- Pour in the 2 cups of chicken gravy and bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet, and let it cook for about 15 minutes.
- After 15 minutes, add the green beans to the skillet, stirring gently to incorporate them. Cover again and cook for an additional 10 minutes, or until the rice is tender and fully cooked, and the green beans are tender-crisp.
- Once the biryani is fully cooked, remove it from the heat and let it sit for a few minutes.
- Serve the chicken biryani hot with a side of Greek yogurt and thinly sliced cucumber.
Tips:
- Marinate the chicken in yogurt and spices for at least an hour to enhance the flavors.
- Use fresh ginger and garlic for a more authentic taste.
- Do not overcook the basmati rice; it should be slightly undercooked before mixing with the chicken.
- Let the biryani steam on low heat to allow the flavors to meld together.
- For a more vibrant dish, add saffron or turmeric-infused milk over the rice before steaming.
Cooking Chicken Biryani at home can be a rewarding experience that brings together rich flavors and enticing aromas. By following this recipe and utilizing the provided tips, you can create a delicious and impressive dish that will become a favorite in your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.94g | 10% |
| Sugar 9g | 9% |
| Fat | |
| Fat 27g | 30% |
| Saturated 7g | 22% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 80mg | 14% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.42mg | 33% |
| Vitamin B3 7mg | 42% |
| Vitamin B6 0.67mg | 40% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.61mg | 11% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 2.46mg | 22% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 790mg | 23% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 2.30mg | 21% |
| Water | |
| Water 440g | - |
| * 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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