Marvellous Pistachios and Apricot Stuffed Chicken Biryani

Cook Time: 1 Hour
Prep Time: 40 Minutes
Total Time: 1 Hour 40 Minutes
Category: One Dish Meal
Servings: 6
Calories Per Serving: 616.2

Description: This Marvellous Pistachios and Apricot Stuffed Chicken Biryani combines succulent chicken fillets stuffed with a delightful mixture of pistachios and apricots, layered with fragrant basmati rice and a medley of aromatic spices. Inspired by the vibrant flavors of Indian cuisine, this biryani is a true feast for the senses.

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Ingredients

Ingredient	Quantity
Basmati rice	2 cups
Saffron strands	5-6 strands
Milk	½ cup (divided)
Boneless, skinless chicken breasts	4 large
Ghee (clarified butter)	¼ cup + 1 tbsp
Pistachios	½ cup (chopped)
Fresh coriander leaves	4 tbsp (divided)
Fresh mint leaves	4 tbsp (divided)
Onions	2 large (sliced)
Tomatoes	1 (diced)
Garlic	3 cloves (minced)
Ginger	2-inch piece (grated)
Tomato paste	2 tbsp
Kasuri methi (dried fenugreek leaves)	1 tsp
Cumin seeds	1 tsp
Poppy seeds	1 tsp
Coriander powder	1 tsp
Cumin powder	1 tsp
Red chili powder	½ tsp
Black pepper	¼ tsp
Garam masala powder	1 tsp
Salt	1 ½ tsp
Green chilies	2 (slit lengthwise)
Cashews	¼ cup (lightly fried)
Raisins	¼ cup (lightly fried)
Apricots	2 (chopped)
Fried onion rings (for garnish)	½ cup

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Nutritional Information

Nutrient	Amount (Per Serving)
Calories	616.2
Fat	25.1 g
Saturated Fat	11.7 g
Cholesterol	90 mg
Sodium	127.2 mg
Carbohydrates	71.2 g
Fiber	6.4 g
Sugar	11 g
Protein	29 g

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Instructions

Step 1: Preparing the Stuffing

1. In a bowl, mix together chopped pistachios, apricots, 1 tablespoon each of chopped fresh coriander and mint, and a pinch of salt.
2. Set this stuffing aside.

Step 2: Stuffing the Chicken

1. Using a sharp knife, carefully cut a deep pocket along the side of each chicken breast.
2. Fill each pocket with the prepared stuffing.
3. Secure the open edges with toothpicks to prevent the stuffing from spilling out.

Step 3: Searing the Chicken

1. Heat 1 tablespoon of ghee in a large skillet over medium heat.
2. Add the stuffed chicken breasts and sear them until golden brown on both sides, ensuring the juices are sealed in.
3. Remove the chicken and place them on a plate lined with paper towels.

Step 4: Preparing the Masala Base

1. In the same skillet, heat ¼ cup of ghee.
2. Add cumin seeds and poppy seeds, letting them sizzle for a few seconds.
3. Stir in the minced garlic and grated ginger, cooking until fragrant.
4. Add the sliced onions and sauté until golden brown.
5. Mix in diced tomatoes, tomato paste, kasuri methi, coriander powder, cumin powder, red chili powder, black pepper, and salt. Cook until the ghee separates and the masala is thick and aromatic.

Step 5: Cooking the Chicken

1. Add the seared chicken breasts to the masala and gently coat them with the mixture.
2. Pour in a little water to create a light gravy. Cover and cook on low heat until the chicken is tender and cooked through (about 15 minutes).
3. Remove the chicken and set aside. Allow the gravy to thicken slightly if needed.

Step 6: Cooking the Rice

1. Wash the basmati rice thoroughly and soak it for 20 minutes.
2. Boil the rice with a pinch of salt and drain when it is 80% cooked.

Step 7: Layering the Biryani

1. Preheat your oven to 180°C (350°F).
2. In an oven-proof dish, start layering with a third of the rice.
3. Follow with a layer of the chicken and masala.
4. Add another layer of rice, then the remaining chicken and masala.
5. Finish with a final layer of rice.
6. Drizzle the saffron-infused milk and ¼ cup of melted ghee over the top layer.

Step 8: Sealing and Baking

1. Cover the dish with aluminum foil or seal it with dough to trap the steam.
2. Bake in the preheated oven for 20-30 minutes.

Step 9: Garnishing and Serving

1. Remove the biryani from the oven and let it rest for 5 minutes.
2. Garnish with fried onion rings, cashews, and raisins.
3. Serve hot with a side of cooling raita.

**Enjoy the symphony