Chicken Biryani
with Yogurt and Crispy Onions
Learn how to make traditional chicken biryani; it's bound to impress.
Cals 814 · Prot 59 · Carbs 80 · Fat 28
Global Eats
30 min
Learn how to make traditional chicken biryani; it's bound to impress.
Cals 814 · Prot 59 · Carbs 80 · Fat 28
Global Eats
Ingredients
Biryani
Chicken breast
400 Grams
Natural yogurt
4*
170 Grams
Ginger garlic paste
15 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Paprika powder
2 Grams
Red onion
1 Piece
Tomatoes
1 Piece
Fresh coriander
15 Grams
Cardamom pods
4 Piece
Ghee
4*
30 Grams
Dried bay leaves
1 Piece
Cumin seeds
2 Grams
Coriander powder
2 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Tamarind paste
15 Grams
Crispy onions
10*11*
20 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3419 / 814 |
| Fats (g) | 27.6 |
| of which saturated (g) | 13.2 |
| Carbohydrates (g) | 80 |
| of which sugars (g) | 11.6 |
| Fibers (g) | 4.5 |
| Proteins (g) | 59.2 |
| Salt (g) | 4.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the basmati rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat and keep covered until step 5.
2 Prep
- Meanwhile, chop the chicken into bite-sized pieces.
- Add the chicken to a large bowl with half of the yogurt (reserve the remaining half for serving), ginger garlic paste, garam masala, turmeric, chilli (spicy!) and paprika. Mix well and set aside.
- Peel and finely chop the onion.
- Roughly chop the tomatoes.
- Finely chop the fresh coriander leaves.
- Split the cardamom pods open with the back of a knife.
Tip! Sensitive to spice? Go easy on the chilli powder.
3 Fry
- Heat a large non-stick pan over a medium-high heat with the ghee.
- Once hot, add the onions with a pinch of salt and cook for 5-6 min or until golden brown.
- Reduce the heat to medium and add the bay leaves, cardamom pods, cumin seeds and coriander powder.
- Fry for 1 min further.
4 Add chicken
- Add the chicken and all the marinade, the tomatoes and 0.5 stock cube to the pan.
- Reduce the heat to medium and simmer for 8-10 min, stirring occasionally or until the tomatoes have softened.
- Once soft, add the tamarind paste and simmer for 1 min further.
Tip! Add a splash of water if the curry is too thick.
5 Layer biryani
- Spread half of the rice over the bottom of a serving dish.
- Top with half of the chicken, followed by half of the chopped coriander.
- Top with the remaining rice, chicken and coriander.
Tip! Layering the biryani ensures an even mix of masalas. Strapped for time? Skip this step. Serve the plain rice and top with the chicken, sauce, coriander and crispy onion.
6 Serve
- Gently mix the biryani until the rice is evenly coated.
- Serve the Chicken Biryani with a dollop of the remaining yogurt and a sprinkling of crispy onions.
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