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RECIPE
22 INGREDIENTS10 STEPS1HR

Chicken Biryani

4.8
4 Ratings

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Spiced, warm, filling, and topped with dollops of tangy yogurt, this Chicken Biryani is comfort in a pan. Don't be intimidated by the spice list - most of them are pretty versatile spices to have around. Besides, we know that you'll be making this one more than once anyway.
1HR
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4

Biryani Spice Mix

1/2 Tbsp
Ground Cinnamon
1/2 Tbsp
Ground Nutmeg
1/2 Tbsp
Ground Cumin
1 tsp
Ground Cloves
1 Tbsp
Star Anise , ground

Chicken and Marinade

1
Chili Pepper
or Jalapeño, Serrano or Cayenne
2 cloves
1/2 Tbsp
Grated  Fresh Ginger
2/3 cup
Plain Yogurt
3 Tbsp
1/2 Tbsp
1 tsp
Chili Powder

Rice

2 Tbsp
Cooking Oil
3 cups
Chicken Broth
to taste
Salt and Pepper
to taste
Yogurt
for serving
to taste
for serving
(optional)

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Nutrition Per Serving

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CALORIES
818
FAT
30.6 g
PROTEIN
54.1 g
CARBS
81.4 g

Cooking Instructions

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Step 1
Prep your ingredients: Chop one Chili Pepper (1), de-seed if you prefer less spice.
Step 2
Peel and grate Fresh Ginger (2 teaspoon), and grate Garlic (2 clove), then mix the two together in a small bowl and set aside. Chop one medium onion and set aside.
Step 3
Combine Ground Cinnamon (2 teaspoon), Ground Nutmeg (2 teaspoon), Ground Cumin (2 teaspoon), Ground Black Pepper (1 teaspoon), Ground Cloves (1 teaspoon), Bay Leaf (2) and Star Anise (3 teaspoon) to create your Biryani Spice Mix.
Step 4
Prepare your marinade in a large bowl. Combine Plain Yogurt (2/3 cup), Olive Oil (3 tablespoon), and the grated ginger and garlic. Mix in chopped chili pepper, Salt (2 teaspoon), Chili Powder (1 teaspoon) and Ground Turmeric (1 teaspoon). Measure half of your Biryani Spice Mix and add to mixture.
Step 5
Place defrosted Chicken Thigh (2 pound) in the mixture and use tongs to coat. Cover the bowl and let marinate for a minimum of 15 minutes, but an hour is best.
Step 6
Rinse the Basmati Rice (2 cup) until the water runs clear and then drain. Soak the rice for a minimum of 15 minutes or as long as an hour.
Step 7
While rice is soaking, heat Cooking Oil (2 tablespoon) in a large pan. Add your remaining biryani mix and stir until the spices are fragrant. Add chopped onion and cook until golden brown, moving them around the pan to ensure even cooking.
Step 8
Add Chicken Broth (3 cup) and bring the mixture to a boil. Add drained rice, stir, then cover the pot. Cook until almost no liquid remains in the pan. Fluff rice with a fork.
Step 9
Transfer Chicken and Marinade into the rice pan, stir to combine and then cover. Cook on medium-high until the chicken is white in the center, about 15 minutes.
Step 10
Season with Salt and Pepper (to taste) and serve with Yogurt (to taste). If desired, top with Fresh Cilantro (to taste).

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Nutrition Per Serving
Calories
818
% Daily Value*
Fat
30.6 g
39%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
231.2 mg
77%
Carbohydrates
81.4 g
30%
Fiber
3.9 g
14%
Sugars
3.1 g
--
Protein
54.1 g
108%
Sodium
2121.9 mg
92%
Vitamin D
0.0 µg
0%
Calcium
130.3 mg
10%
Iron
3.9 mg
22%
Potassium
174.9 mg
4%
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