Indian chicken biryani

Indian chicken biryani

Total: 5 hr 10 Min. | Active: 1 hr 10 Min.
gluten-free
Nutritional value / person: 474 kcal
, Fat: 15 g
, Carbohydrate: 40 g
, Protein: 42 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

To marinate the chicken

2 cm ginger
3 garlic cloves
150 g plain greek yoghurt
1 tsp sweet paprika
1 tsp salt
600 g Skinless chicken steaks

Onions

4 onions
oil, for frying

To precook the rice

300 g basmati rice
salted water, boiling
1 dl milk
some saffron threads

Biryani

2 onions
2 tbsp oil
2 bay leaves
4 cloves
4 cardamom pods
1 cinnamon stick
1 tsp cumin
3 tbsp tomato puree
2 tsp Indian curry
½ tsp chilli powder
2 tbsp peppermint
½ tsp salt
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

To marinate the chicken

Peel and finely grate the ginger and garlic. Mix both with the yoghurt, paprika and salt in a bowl. Add the chicken, cover and marinate in the fridge for at least 4 hrs. or overnight.

Onions

Peel and thinly slice the onions. Heat the oil in a cooking pot. Fry the onions in batches for approx. 5 mins. until crispy, drain on kitchen paper.

To precook the rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Simmer the rice in boiling salted water for approx. 10 mins., drain and separate with a fork. Combine the milk and saffron threads, set aside.

Biryani

Peel and roughly chop the onions. Heat the butter in the same pot. Sauté the bay leaf, cloves, cardamom, cinnamon and cumin. Add the onions and sauté for approx. 10 mins. until golden brown.

Add the tomato puree, curry and chilli powder, cook for approx. 2 mins. Add the chicken, cover and cook over a medium heat for approx. 20 mins. Remove the lid, remove the pan from the heat.

Finely chop the mint. Spread half of the rice, onions, mint and salt on top of the chicken. Pour over half of the reserved saffron milk. Add the remainder of the rice, onions, mint and salt, pour the remainder of the saffron milk over the top. Cover the biryani and simmer over a low heat for approx. 10 mins., turn off the heat and leave to infuse for approx. 10 mins.

Good to know
Note: This is a twist on the Indian dish and is not the original recipe.
Tip: Mix 150 g of plain Greek yoghurt with half a cucumber (finely grated), season with salt, serve with the dish.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!