Recipe: Chicken Biryani II
Description: Dive into the flavors of India with this tantalizing Chicken Biryani II recipe from lovewithrecipes.com. This aromatic dish combines tender chicken with fragrant spices and basmati rice for a meal that’s sure to impress.
Rating: ⭐⭐⭐⭐⭐ (5 out of 5 stars)
Reviews: 4 reviews
Servings: 6 servings
Nutritional Information per Serving:
- Calories: 338.7
- Fat Content: 28.3g
- Saturated Fat Content: 5.5g
- Cholesterol Content: 46.5mg
- Sodium Content: 265.4mg
- Carbohydrate Content: 9.2g
- Fiber Content: 1.1g
- Sugar Content: 4.3g
- Protein Content: 12.6g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onions | 1/2 |
| Garlic | 3 |
| Fresh ginger | 2 inches |
| Boneless chicken | 1 lb |
| Brown cardamom pods | 3/4 tsp |
| Whole cloves | 2 |
| Whole black peppercorns | 4 |
| Dried coriander | 14 tsp |
| Cumin seed | 2 tsp |
| White poppy seeds | 1 tbsp |
| Fresh lemon juice | 2 tbsp |
| Garam masala | 2 tsp |
| Cayenne pepper | 1/2 tsp |
| Salt | 1/4 tsp |
| Tomato paste | 1/2 cup |
| Bay leaves | 2 |
| Plain yogurt | 2 cups |
| Tomatoes | 2 |
| Cilantro | As desired |
Instructions:
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Prepare the Ingredients: Begin by gathering all the necessary ingredients. Peel and chop the onions, garlic, and ginger. Cut the boneless chicken into bite-sized pieces.
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Saute the Aromatics: Heat oil in a large, heavy frying pan over medium heat. Add the chopped onions and garlic, and sauté until they turn lightly browned and fragrant.
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Add Ginger and Chicken: Once the onions and garlic are browned, add the chopped fresh ginger to the pan. Fry for another minute or two until the ginger becomes aromatic. Then, transfer this mixture to a large bowl. Add the boneless chicken pieces to the bowl.
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Prepare the Spice Blend: In a spice grinder or mortar and pestle, grind together the brown cardamom pods, whole cloves, whole black peppercorns, dried coriander, cumin seed, and white poppy seeds until you have a fine powder.
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Combine Spices with Chicken: In the same bowl with the onion, garlic, and chicken mixture, add the freshly ground spice blend. Also, add the fresh lemon juice, garam masala, cayenne pepper, salt, tomato paste, bay leaves, and plain yogurt.
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Marinate the Chicken: Stir the spice mixture into the chicken and vegetable mixture until well combined. Cover the bowl and refrigerate for several hours, allowing the flavors to meld together.
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Cook the Biryani: After marinating, heat a large, heavy frying pan over low heat. Transfer the marinated chicken and spice mixture into the pan. Cover the pan and cook over low heat for 10 to 15 minutes, stirring occasionally, until the chicken is cooked through and the flavors are infused into the meat.
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Serve: Once the chicken biryani is cooked, garnish with freshly chopped cilantro and serve hot. Enjoy this flavorful dish with steamed basmati rice, naan bread, or your favorite side dish.
Enjoy your delicious Chicken Biryani II! 🍲
