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Chicken Sausage Biriyani
Recipe

25 INGREDIENTS • 13 STEPS • 40MINS

Chicken Sausage Biriyani

5.0
1 rating
Simple and easy biriyani.
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Chicken Sausage Biriyani
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Simple and easy biriyani.
40MINS
Total Time
$6.26
Cost Per Serving
Ingredients
Servings
4
US / Metric
Whole Clove
5
Whole Cloves
Whole Cardamom Pods
3
Whole Cardamom Pods
Cinnamon Stick
2
Cinnamon Sticks
Garam Masala
3/4 tsp
Ghee
3 Tbsp
Oil
1/3 cup
Oil
Salt
to taste
Water
4 cups
Water, boiled
Lemon
1
Lemon, juiced
1 Tbsp juice per 4 servings
Onion
4
Onions, chopped
Fresh Ginger
1 Tbsp
Fresh Ginger, crushed
Garlic
1 Tbsp
Garlic, crushed
Green Chili Pepper
4
Green Chili Peppers, crushed
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Fresh Mint Leaves
2 Tbsp
Curry Leaf
2 sprigs
Tomato
1
Large Tomato, chopped
Ground Fennel
1/2 tsp
Ground Fennel
Chili Powder
1/2 Tbsp
Chili Powder
Cashew Nuts
to taste
Cashew Nuts
Raisins
to taste
Raisins
Nutrition Per Serving
VIEW ALL
Calories
1561
Fat
108.8 g
Protein
41.5 g
Carbs
103.8 g
Add to plan
logo
Chicken Sausage Biriyani
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Cooking InstructionsHide images
step 1
Boil some water and let the Sausages (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 Tbsp) and Onions (3) and saute until the onion becomes soft. Then add Fresh Ginger (1 Tbsp), Garlic (1 Tbsp), Green Chili Peppers (4) and saute till the raw smell goes.
step 2 To a pan, pour Oil (3 Tbsp) and Onions (3) and saute until the onion becomes soft. Then add Fresh Ginger (1 Tbsp), Garlic (1 Tbsp), Green Chili Peppers (4) and saute till the raw smell goes.
step 3
Add Garam Masala (1/2 tsp), Ground Fennel (1/2 tsp), Chili Powder (1/2 Tbsp) and Ground Turmeric (1/2 tsp).
step 4
Now add Tomato (1) and Salt (to taste) and cook well. Saute well and add chopped sausage, Fresh Cilantro (2 Tbsp), Fresh Mint Leaves (2 Tbsp), and Curry Leaves (2 sprigs). 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 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 Tbsp) and Oil (3 Tbsp). 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 Cloves (5), Whole Cardamom Pods (3), Bay Leaves (2), and Cinnamon Sticks (2).
step 8
Add Basmati Rice (2 cups) and fry the rice for a good eight to ten minutes.
step 8 Add Basmati Rice (2 cups) and fry the rice for a good eight to ten minutes.
step 9
Add Water (4 cups) to the rice. Once it starts boiling, reduce the flame.
step 10
Add Ground Turmeric (1/4 tsp), Garam Masala (1/4 tsp), Salt (to taste), and the juice from Lemon (1). 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 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 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.
step 13 Serve hot with raita, pickle and pappad.
Tags
Gluten-Free
Shellfish-Free
Indian
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