← All recipes

🍽️ Aromatic Chicken Biryani

569 kcal · 30 min · 4 servings

Ingredients

• 2 cm ginger
• 2 garlic cloves
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp turmeric
• 2 tsp salt
• 5 white or green cardamom pods (crushed)
• 300 g yogurt (3.5% fat)
• 1.5 kg pullet (, ready for cooking, skinless, in 8 pieces)
• 150 ml milk (1.5% fat)
• 3 saffron threads
• 450 g brown basmati rice
• 1 tsp black cumin seeds
• 2 sticks cinnamon
• 4 black peppercorns
• 60 g ghee or butter (4 tbsp)
• 4 fresh green chilies
• 2 stalks cilantro
• 2 onions
• 2 carrots
• 4 tbsp lemon juice

Instructions

1. 1. Peel the ginger and the garlic cloves.
2. 2. Finely chop the ginger and garlic.
3. 3. Mix the chopped vegetables with Garam Masala, chili powder, turmeric, one teaspoon of salt, cardamom, and yogurt.
4. 4. Wash the chicken and pat it dry with a kitchen towel.
5. 5. Combine the meat with the yogurt spice mixture.
6. 6. Let the meat marinate for at least three hours, preferably overnight.
7. 7. Bring the milk to a boil with the saffron.
8. 8. Set the saffron milk aside.
9. 9. Heat two tablespoons of ghee in a pan.
10. 10. Fry the rice with black cumin, cinnamon, and pepper in the hot ghee.
11. 11. Deglaze the pan with plenty of water.
12. 12. Cook the rice for about 15 minutes until it is half-cooked.
13. 13. Drain the rice.
14. 14. Remove the cinnamon stick from the rice.
15. 15. Mix the rice in a bowl with one teaspoon of salt.
16. 16. Remove the seeds from the chili.
17. 17. Wash the chili.
18. 18. Halve the chili.
19. 19. Slice the chili into rings.
20. 20. Wash the coriander.
21. 21. Shake the coriander dry.
22. 22. Peel the onions.
23. 23. Slice the onions into rings.
24. 24. Peel the carrots.
25. 25. Slice the carrots into rounds.
26. 26. Heat two tablespoons of ghee in a large pan.
27. 27. Fry the onions and carrots together in the hot ghee until golden brown.
28. 28. Add the marinated chicken mixture to the fried onions.
29. 29. Fry the chicken for five to eight minutes over high heat.
30. 30. Add half of the saffron milk to the pan.
31. 31. Add the chili rings to the pan.
32. 32. Add the coriander leaves to the pan.
33. 33. Add lemon juice to the pan.
34. 34. Place the rice in a baking dish.
35. 35. Pour the remaining saffron milk over the rice.
36. 36. Distribute the chicken over the rice.
37. 37. Preheat the oven to 150 degrees Celsius (convection 130 degrees Celsius or gas mark 2).
38. 38. Cover the baking dish.
39. 39. Cook the biryani in the preheated oven for about 50 minutes.
40. 40. Remove the cover from the baking dish.
41. 41. Brown the biryani for 10 minutes under the grill function.
42. 42. Mix all ingredients well together.
43. 43. Serve the biryani immediately.

Nutrition per serving

• kcal: 569
• Protein: 45 g · Fett/Fat: 21 g · Carbs: 48 g