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RECIPE
25 INGREDIENTS13 STEPS40MIN

Chicken Sausage Biriyani

5.0
1 Ratings
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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Simple and easy biriyani.

40MIN

Total Time
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
5
Whole Cloves
3
Whole Cardamom Pods
2
Cinnamon Sticks
3/4 tsp
Garam Masala
3 Tbsp
Ghee
1/3 cup
Oil
to taste
4 cups
Water , boiled
1 Tbsp
4
Onions , chopped
1 Tbsp
Fresh Ginger , crushed
1 Tbsp
Garlic , crushed
4
Green Chili Pepper , crushed
2 Tbsp
Fresh Cilantro , chopped
2 Tbsp
2 sprigs
Curry Leaves
1
Large  Tomato , chopped
1/2 tsp
Ground Fennel
1/2 Tbsp
Chili Powder
to taste
Cashew Nuts
to taste
Raisins
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Nutrition Per Serving
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CALORIES
1558
FAT
108.7 g
PROTEIN
41.4 g
CARBS
102.6 g

Directions

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Step 1
Boil some water and let the Sausage (10) boil for a few minutes and the drain off the water. Once it cools down chop it to small bite size pieces.
Step 2
To a pan, pour Oil (3 tablespoon) and add 3 Onion (3) and saute until the onion becomes soft. Then add Fresh Ginger (1 tablespoon), Garlic (1 tablespoon), Green Chili Pepper (4) and saute till the raw smell goes.
Step 3
Add Garam Masala (1/2 teaspoon), Ground Fennel (1/2 teaspoon), Chili Powder (1/2 tablespoon) and Ground Turmeric (1/2 teaspoon).
Step 4
Now add Tomato (1) and Salt (to taste) and cook well. Saute well and add chopped sausage, Fresh Cilantro (2 tablespoon), Fresh Mint Leaves (2 tablespoon), and Curry Leaf (2 sprig). Reserve some of it for garnishing.
Step 5
Combine well and cover and cook for two to three minutes and then switch off the flame.
Step 6
To a pan, add Ghee (3 tablespoon) and Oil (3 tablespoon). Fry remaining Onion (1) until light brown for garnishing.
Step 7
Fry Cashew Nuts (to taste) and Raisins (to taste) and keep aside. Now add Whole Clove (5), Whole Cardamom Pods (3), Bay Leaf (2), and Cinnamon Stick (2).
Step 8
Add Basmati Rice (2 cup) and fry the rice for a good eight to ten minutes.
Step 9
Add Water (4 cup) to the rice. Once it starts boiling, reduce the flame.
Step 10
Add Ground Turmeric (1/4 teaspoon), Garam Masala (1/4 teaspoon), Salt (to taste), and Lemon Juice (1 tablespoon). Stir well, close the lid and cook.
Step 11
Take half of the cooked rice and keep aside. To the rest of the rice, add the sausage masala, fried onion, cashew nuts, raisins, and a little cilantro and mint leaves.
Step 12
Add the rest of the rice and layer it well. Cover and cook in low flame for a few minutes.
Step 13
Serve hot with raita, pickle and pappad.

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Nutrition Per Serving
Calories
1558
% Daily Value*
Fat
108.7 g
139%
Saturated Fat
33.5 g
168%
Trans Fat
0.1 g
--
Cholesterol
183.2 mg
61%
Carbohydrates
102.6 g
37%
Fiber
6.3 g
22%
Sugars
9.2 g
--
Protein
41.4 g
83%
Sodium
2461.2 mg
107%
Vitamin D
2.9 µg
14%
Calcium
117.2 mg
9%
Iron
4.5 mg
25%
Potassium
940.9 mg
20%
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