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RECIPE
23 INGREDIENTS15 STEPS1HR

Faux Chicken Biryani

5.0
2 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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While a “real biryani" is easy enough to prepare, this one is even easier. This dish is the perfect way to utilize leftover rice and at the same time get a dish that is wonderful, flavorful and beautiful.
1HR
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Yogurt
1 Tbsp
Garam Masala
1/4 cup
Warm  Milk
1/4
Large  Red Onion , julienned
1/2
Cucumber , sliced
to taste
to taste
Cayenne Pepper
1
Large  White Onion , julienned
2 Tbsp
Ghee
or Peanut Oil or Unsalted Butter
1 cup
Canned Diced Tomatoes
1/2
Cinnamon Stick
3
Chili Peppers
1 Tbsp
Ground Cumin
1 Tbsp
Ground Coriander
4 cups
Cooked  White Rice
1/2 Tbsp
Garam Masala
2 Tbsp
Chopped  Fresh Cilantro
1 tsp

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Nutrition Per Serving

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CALORIES
2195
FAT
39.0 g
PROTEIN
124.8 g
CARBS
327.3 g

Author's Notes

Requires overnight marination.

Cooking Instructions

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Step 1
Marinade Chicken Thigh (8) in Yogurt (1 cup), Garam Masala (1 tablespoon) and 1 Ground Turmeric (1 teaspoon) overnight.
Step 2
Steep Saffron Threads (1/4 teaspoon) threads in Milk (1/4 cup).
Step 3
Marinate Red Onion (1/4) and Cucumber (1/2) in Apple Cider Vinegar (1 tablespoon) and Kosher Salt (to taste) and Cayenne Pepper (to taste).
Step 4
Saute White Onion (1) in Ghee (2 tablespoon).
Step 5
Add Canned Diced Tomatoes (8 ounce), Cinnamon Stick (1/2), Chili Pepper (3), Bay Leaf (1), Ground Cumin (1 tablespoon), Ground Coriander (1 tablespoon), saute until fragrant.
Step 6
Add the chicken, season with Kosher Salt (to taste). Cover and cook over medium-low heat for 15 minutes.
Step 7
Flip the chicken.
Step 8
Cover, cook slowly for another 15 minutes.
Step 9
At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.
Step 10
Top with half the White Rice (2 cup).
Step 11
Drizzle with half the saffron milk, sprinkle with half the Garam Masala (1 teaspoon), half the Fresh Cilantro (1 tablespoon), and half of the Fresh Mint Leaves (1/2 teaspoon).
Step 12
Repeat with White Rice (2 cup), the other half of the saffron milk, then sprinkle with the remaining Garam Masala (1 teaspoon), Fresh Cilantro (1 tablespoon), and Fresh Mint Leaves (1/2 teaspoon).
Step 13
Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving
Step 14
Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.
Step 15
Serve and enjoy!

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Nutrition Per Serving
Calories
2195
% Daily Value*
Fat
39.0 g
50%
Saturated Fat
15.6 g
78%
Trans Fat
0.0 g
--
Cholesterol
503.1 mg
168%
Carbohydrates
327.3 g
119%
Fiber
8.3 g
30%
Sugars
18.8 g
--
Protein
124.8 g
250%
Sodium
813.4 mg
35%
Vitamin D
0.1 µg
0%
Calcium
467.6 mg
36%
Iron
21.8 mg
121%
Potassium
1153.9 mg
25%
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