Back

 

Chicken Made in RICE WITH Yogurt SAUCE (Biryani)
Enjoy simply delicious flavors with this authentic dish

THINGS YOU NEED:

2 lbs boneless & skinless chicken thighs
2 cups uncooked basmati rice
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
6 medium fresh tomatoes
1 ½ teaspoon salt
3 cups water
1 handful fresh cilantro
2 cups plain yogurt
1 small red onion

FROM THE SPICE BOX:

6 cloves
4 cardamoms
2 star anise
4 cinnamon sticks
1 teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon chili powder*
 
*Note: if you prefer a hotter spice level 
increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!

ESSENTIAL PREPARATION:

  • Dice the chicken into approximately 1 ½ inch pieces
  • Peel and chop the garlic as finely as possible
  • Peel and chop the ginger as finely as possible
  • Dice 4 tomatoes into 1 inch square pieces
  • Slice remaining 2 tomatoes each into 8 quarts
  • Peel and slice the red onion into thin slices
  • Lightly chop the cilantro
  • Have aluminum foil at hand
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

  1. Soak the rice in a bowl of cold water (so it’s completely covered) for 15 minutes.
  2. Before heating the cooking pan add the chicken, 4 diced tomatoes, garlic, ginger, 1 teaspoon salt, cloves, cardamom, star anise, cinnamon sticks, garam masala, turmeric powder, chili powder and 3 cups of water to the cooking pan and stir it together.
  3. Then heat the cooking pan on a high temperature until it comes to the boil and then simmer on a low to medium heat for 20 minutes.
  4. Drain the soaked rice.
  5. Take the cooking pan off the heat and separate the broth from the chicken using a colander and a large heat resistant bowl, put the chicken back into the cooking pan.
  6. Add the drained uncooked rice into the cooking pan (with the chicken) and now add 4 cups of the broth to the cooking pan. Note: if you do not quite have 4 cups that’s okay, just top up with water.
  7. Cover the cooking pan completely with aluminum foil and put it back on low heat and simmer for approximately 15 minutes, or until the rice is cooked.
  8. Now for the yogurt sauce, place the yogurt in a serving bowl and add the sliced red onion, quartered tomatoes and about ½ handful of chopped cilantro and ½ teaspoon salt and stir.
  9. When serving, plate the biryani and yogurt sauce at an approximate ratio of 4:1 respectively.
  10. Serve and garnish with remaining fresh cilantro.
Approximate nutritional values per serving (serving size 855g)

Calories
918

Carbohydrates
101.1g
34%
Sugars
14g
Fat
19.9g
31%
Saturates
5.7g
29%
Protein
80.8g
Liquid error: Could not find asset snippets/rw-js.liquid