Biryani is an Indian based rice dish that combines a saucy meat curry with cooked basmati rice and whole spices. My tasty chicken version is flavored with bay leaf, cinnamon, ground turmeric, raisins and almonds. It goes well with fresh salad and cucumber raita for a savory Indian-style meal. Smart Recipes, Indian Recipes, Chicken Recipes, Recipes Chicken Indian Chicken Biryani Chicken Biryani Recipe | CHEFBear.net PT45M Serves 4 1 1/2 Cups Basmati Rice 2 Tablespoons Butter 1 Large Onion 1 N/A Bay Leaf 3 N/A Cardamom Pods 1 Small Cinnamon Stick 3 N/A Star Anise 1 Teaspoon Ground Turmeric 4 Large Chicken Legs 4 Tablespoons Homemade Curry Paste 1/2 Cup Raisins 3 1/2 Cups Chicken Stock 1/4 Cup Cilantor Leaves 1/2 Cup Toasted Cashews 1/4 Cup Mint Leaves In a large bowl of warm water, soak the rice for 15-20 minutes, drain and rinse well. In a Dutch oven over medium-high heat, melt the butter and saute the onions, bay leaf, cardamom and cinnamon until onions are translucent & fragrant, about 10 minutes. Add the chicken, curry paste and brown for about 10 minutes. Stir in the rice, raisins and chicken stock. Bring to a boil and reduce to a simmer for 15 minutes. Remove from the heat, cover and set aside for 10 minutes. Discard the bay leaf and cinnamon stick. Fluff the rice with a fork, and garnish with the minced cilantro, mint & almonds.

Chicken Biryani

Chicken Biryani Recipe


Biryani is an Indian based rice dish that combines a saucy meat curry with cooked basmati rice and whole spices. My tasty chicken version is flavored with bay leaf, cinnamon, ground turmeric, raisins and almonds. It goes well with fresh salad and cucumber raita for a savory Indian-style meal.

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Recipe Information

Flavor Profile

Indian

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

45 Minutes

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Ingredients

      • 1 1/2 Cups Basmati Rice
      • 2 Tablespoons Butter
      • 1 Large Onion (Diced)
      • 1 Bay Leaf
      • 3 Cardamom Pods
      • 1 Small Cinnamon Stick
      • 3 Star Anise
      • 1 Teaspoon Ground Turmeric
      • 4 Large Chicken Legs
      • 4 Tablespoons Homemade Curry Paste
      • 1/2 Cup Raisins
      • 3 1/2 Cups Chicken Stock
      • 1/4 Cup Cilantor Leaves (Minced)
      • 1/2 Cup Toasted Cashews
      • 1/4 Cup Mint Leaves

Directions

  1. In a large bowl of warm water, soak the rice for 15-20 minutes, drain and rinse well.
  2. In a Dutch oven over medium-high heat, melt the butter and saute the onions, bay leaf, cardamom and cinnamon until onions are translucent & fragrant, about 10 minutes. Add the chicken, curry paste and brown for about 10 minutes. Stir in the rice, raisins and chicken stock.
  3. Bring to a boil and reduce to a simmer for 15 minutes. Remove from the heat, cover and set aside for 10 minutes.
  4. Discard the bay leaf and cinnamon stick. Fluff the rice with a fork, and garnish with the minced cilantro, mint & almonds.

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Nutrition & Cost Facts

Calories

839 kcal

Carbs

89 g

Fat

37 g

Protein

35 g

Cost Per Serving

$2.58

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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