Indian Non-Veg Recipe Chicken Biryani by
Source: https://www.freedomhealthyoil.com/recipe/non-vegetarian/chicken-biryani/
A special dinner non-veg recipe like Biryani is no rocket-science!
Ingredients
To marinate the chicken
30 grams ghee
200 grams onion
500 grams chicken
4 cloves garlic
1 teaspoons chopped ginger
7 grams ground coriander
7 grams ground cumin
1 grams chilli powder
8 grams ground turmeric
12 pieces green cardamom pods
6 pieces cloves
2 pieces bay leaves
1 teaspoon ground cinnamon
140 grams plain yogurt
Salt to taste
2 teaspoons lime juice
1 green chilli
1 small bunch of coriander leaves
1 small bunch of mint leaves
Freedom Sunflower Oil
To cook rice
250 grams basmati rice
2 litres boiling water
20 grams salt
Additional prep
2 saffron optional
20 ml ghee
25 grams cashew nuts roasted
Garnish
Fried onions, coriander, mint leaves, tomato and cucumber slices
Instructions
To marinate the chicken
(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)
Cut the chicken into large chunks, skin on
Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown
Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade
Store the marinated chicken in the refrigerator overnight
To cook the rice
Soak the basmati rice in water for 45 minutes and drain
Bring the water to a boil and add some salt
Add the basmati rice
Cook over medium to high heat for three minutes and keep stirring occasionally
Remove the rice when the rice grain can be broken into 2-3 parts and drain
Time to assemble
Place the marinated chicken in a heavy bottom pot
Spread half of the rice on it
Spread half of the remaining fried onions, coriander and mint leaves on the rice
Layer the remaining rice on the fried onion, coriander, and mint leaves
Add some ghee at this stage
Close the lid and seal with some dough or use a damp kitchen towel to seal the lid
Cook over low heat for about 20 minutes
Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes
Remove the lid and the dough
Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!
(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives)
Cut the chicken into large chunks, skin on
Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown
Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade
Store the marinated chicken in the refrigerator overnight
To cook the rice
Soak the basmati rice in water for 45 minutes and drain
Bring the water to a boil and add some salt
Add the basmati rice
Cook over medium to high heat for three minutes and keep stirring occasionally
Remove the rice when the rice grain can be broken into 2-3 parts and drain
Time to assemble
Place the marinated chicken in a heavy bottom pot
Spread half of the rice on it
Spread half of the remaining fried onions, coriander and mint leaves on the rice
Layer the remaining rice on the fried onion, coriander, and mint leaves
Add some ghee at this stage
Close the lid and seal with some dough or use a damp kitchen towel to seal the lid
Cook over low heat for about 20 minutes
Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes
Remove the lid and the dough
Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita!
Servings: 4 Serving Size: 4