Chicken Biryani
Method
- Wash the rice and leave to soak (for about 20-30 minutes preferably)
- In a saucepan, sizzle some oil with the bayleafs, peppercorns, cinnamon stick, cumin seeds and black cardamoms
- When the spices start to crackle in the oil, add the onions to the saucepan and cook until slightly golden brown
- Add the ginger and garlic paste to the saucepan together with the crushed green chillies and cook for about 2 minutes
- Then add the tomatoes to the saucepan along with the red chilli powder, turmeric and salt, cook for about 2-3 minutes before adding the chicken to the saucepan
- When the chicken is half cooked, add the water to the saucepan and wait for the water to start boiling, when you see the first boil, add the rice to the saucepan and stir occasionally
- After about 6 minutes when the rice should have changed into a thicker texture, sprinkle garam masala into the saucepan together with the coriander, stir once and cover the rice with foil, put the lid onto saucepan and also cover this with foil. Cook for a further minute or so, before removing saucepan from heat
- Do not open the saucepan lid. Let the biryani steam for at least ten minutes, before removing the foil from the saucepan outside and inside and serve hot with yoghurt or curry sauce.
| Total nutrient content | per 100g | per serving |
|---|---|---|
| Energy (kJ) | 633.01 kJ | 2238.31 kJ |
| Energy (kcal) | 151.23 kcal | 534.74 kcal |
| Protein | 8.60 g | 30.41 g |
| Carbohydrate | 223.45 g | 82.93 g |
| Fat(g) | 2.57 g | 9.07 g |
