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Recipes
Indian Chicken Biryani
Recipe

15 INGREDIENTS • 4 STEPS • 1HR

Indian Chicken Biryani

4.5
2 ratings
This amazing Indian dish will surely impress you.
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Indian Chicken Biryani
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
This amazing Indian dish will surely impress you.
1HR
Total Time
$2.77
Cost Per Serving
Ingredients
Servings
4
us / metric
Cooking Oil
3/4 cup
Cooking Oil
Cinnamon Stick
2
Cinnamon Sticks
Whole Cardamom Pods
4
Whole Cardamom Pods
Whole Clove
4
Whole Cloves
Red Onion
1 1/2
Large Red Onions, sliced
Chili Powder
2 tsp
Chili Powder
Ground Coriander
2 tsp
Ground Coriander
Green Chili Pepper
2
Green Chili Peppers
Plum Tomato
4
Plum Tomatoes, chopped
Whole Chicken
2 lb
Salt
to taste
Plain Yogurt
1 cup
Plain Yogurt
Fresh Cilantro
to taste
Basmati Rice
2 2/3 cups
Nutrition Per Serving
VIEW ALL
Calories
1034
Fat
52.7 g
Protein
27.7 g
Carbs
115.3 g
Add to plan
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Indian Chicken Biryani
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Heat Cooking Oil (3/4 cup) over medium high heat in a large pan and add the Whole Cloves (4), Cinnamon Sticks (2), Whole Cardamom Pods (4) and fry for thirty seconds. Add Red Onions (1 1/2) and cook till golden brown, ten to fifteen minutes.
step 1 Heat Cooking Oil (3/4 cup) over medium high heat in a large pan and add the Whole Cloves (4), Cinnamon Sticks (2), Whole Cardamom Pods (4) and fry for thirty seconds. Add Red Onions (1 1/2) and cook till golden brown, ten to fifteen minutes.
step 2
Add Ginger Garlic Paste (2 Tbsp) and saute for another thirty seconds. Add the Chili Powder (2 tsp), Ground Coriander (2 tsp), Plum Tomatoes (4), Whole Chickens (2 lb), Salt (to taste), Green Chili Peppers (2) and Plain Yogurt (1 cup). Cook till chicken is done, for 20 to 25 minutes, stir occasionally. Reserve a tablespoon of the oil that's on the surface. Mix in the Fresh Cilantro (to taste) turn off the heat and set aside while you get the rice ready.
step 2 Add Ginger Garlic Paste (2 Tbsp) and saute for another thirty seconds. Add the Chili Powder (2 tsp), Ground Coriander (2 tsp), Plum Tomatoes (4), Whole Chickens (2 lb), Salt (to taste), Green Chili Peppers (2) and Plain Yogurt (1 cup). Cook till chicken is done, for 20 to 25 minutes, stir occasionally. Reserve a tablespoon of the oil that's on the surface. Mix in the Fresh Cilantro (to taste) turn off the heat and set aside while you get the rice ready.
step 3
Boil sufficient water in a large pan to cook the rice. Add Salt (to taste) and a little oil to the water. Add Basmati Rice (2 2/3 cups) to the boiling water. Cook rice to seventy percent, around five minutes after the water starts to boil again. Drain out the excess water immediately.
step 3 Boil sufficient water in a large pan to cook the rice. Add Salt (to taste) and a little oil to the water. Add Basmati Rice (2 2/3 cups) to the boiling water. Cook rice to seventy percent, around five minutes after the water starts to boil again. Drain out the excess water immediately.
step 4
Add rice to the chicken. Do not mix. Add a tablespoon of the reserved oil on top of the rice. Cover with a lid and cook on low for fifteen minutes. Mix the rice and gravy gently before serving. Serve hot.
step 4 Add rice to the chicken. Do not mix. Add a tablespoon of the reserved oil on top of the rice. Cover with a lid and cook on low for fifteen minutes. Mix the rice and gravy gently before serving. Serve hot.
Tags
Gluten-Free
Shellfish-Free
Indian
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