Chicken biriyani

Chicken biriyani


Our Chicken biriyani recipe is a gigantic manageable meal for winter weeknights.

The ingredient of Chicken biriyani

  1. 1 tablespoon vegetable oil
  2. 500g chicken thigh fillets, trimmed, quartered
  3. 1 medium brown onion, halved, thinly sliced
  4. 1 garlic clove, crushed
  5. 2cm piece ginger, peeled, finely grated
  6. 1/3 cup balti curry cement
  7. 1 1/2 cups Basmati rice
  8. 1 cinnamon glue
  9. 2 cups Massel chicken style liquid amassing
  10. 1 cup thick plain yoghurt
  11. 1 Lebanese cucumber, deseeded, grated
  12. 1/2 teaspoon pitch cumin
  13. Toasted flaked almonds, to encouragement
  14. roomy coriander leaves, to assist

The instruction how to make Chicken biriyani

  1. Heat oil in a heavy-based saucepan exceeding medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. mount up curry paste. Cook for 1 minute or until fragrant. go to rice. disturb to coat.
  2. accumulate cinnamon, addition and 1 cup chilly frosty water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is pining and chicken cooked through. separate cinnamon. Discard.
  3. attach yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani taking into account bearing in mind almonds and coriander. relieve sustain following yoghurt mixture.

Nutritions of Chicken biriyani

fatContent: 661.552 calories
saturatedFatContent: 24.7 grams fat
carbohydrateContent: 5.5 grams saturated fat
sugarContent: 72 grams carbohydrates
cholesterolContent: 35.6 grams protein
sodiumContent: 119 milligrams cholesterol

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