Omani chicken biryani

Omani chicken biryani

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 496 kcal
, Fat: 6 g
, Carbohydrate: 80 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g basmati rice
6 dl water


1 onion, chopped
3 garlic cloves, finely chopped
1 tsp ginger, finely chopped
1 tbsp ghee
1 tsp ground coriander seeds
1 tsp ground cumin
5 cloves
2 cinnamon sticks
2 star anise
3 cardamom pods
2 bay leaves
300 g chicken breasts, cut into approx. 2 cm cubes
½ tsp salt
½ tsp pepper
2 tsp raisins
2 tsp pistachios
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How it's done


Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.


Sauté the onion, garlic and ginger in the ghee. Add the spices and cook briefly. Add the chicken, mix well. Cook the meat over a medium heat for approx. 5 mins., stirring occasionally, season with salt and pepper. Mix the boiled rice with the meat, plate up, garnish with raisins and pistachios.

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