Rich, redolent, savory – this Chicken Biryani, together with its gripping fragrance and slightly pungent flavor, is an Indian rice dish that will make you grab varieties of it.
What is Chicken Biryani?
Chicken Biryani is a famous aromatic Indian dish fitting for namely either family times, buffets or party food platters.
Originated in Persia, Chicken Biryani then, soon enough, spread its way further to the South of India. After traveling through different parts of India, the dish then appeared under many forms and versions, which varied from royal courts to local tables. Its ingredients were also modified bit by bit, and different methods were adapted to suit each indigenous dieting custom.
The cooking method
The original form of Chicken Biryani is well-known by the name “Dam Pukht” which means “steam-cooked”. This has pretty much represented the cooking method for Chicken Biryani, which involves marinating the chicken meat and cooking it with basmati rice followed by layering.
Now, to break it down, there are two more specific ways:
- Kachi yakhni biryani chicken: The raw chicken meat is marinated with the spice blend first, then put to cook along with the rice so that both will come out well-cooked together.
- Pakki yakhni biryani chicken: Both the chicken meat and the rice are cooked ahead separately, then layered over one another in a dutch oven and steamed in a shorter period of cooking time.
So basically we did follow the first method here, just with a minor manipulation: we gave the chicken a quick sear before bringing it to a boil with the rice. That was plainly supposed to tenderize the chicken and make it more juicy.
Is Chicken Biryani healthy?
For the fact that Chicken Biryani involves only chicken thighs and fresh ground spices, then yes, it is healthy. Though higher in calories and fat when compared to chicken breasts, thighs are still a good source of lean protein. If you wish to follow strictly on your daily quota, simply watch for the portion size. The differences in nutritious contents may not vary vastly between the two, but the numbers can still add up quite much in larger servings.
Honestly speaking, any chicken parts would do well just the same, so, the decision is yours. Also, consider purchasing fresh whole spices then ground it yourself so the taste could be as close to its original taste as possible.
Additionally, basmati rice, a popular long grain rice coming from the South Asia, is also a big plus for healthy eating.
If you’re obsessed with the fact that carbs intake will make you gain more weight, basmati rice is an even greater choice for you. It is composed of complex carbs, with a much lower glycemic index (58) in comparison with that of regular white rice (109), which means less feeling bloated, much more filling and easier digestion .
Basmati rice can also reduce heart health risks, prevent cancer cell formation and lower diabetic risks. Perfect for those who are on diet or facing health issues.
What to Serve with Chicken Biryani?
To call it a nice combination meal with flavors in harmony, we paired chicken biryani with an all-purpose pumpkin soup. We love how fulfilling and captivating a food combo they made. How about you? Would you try and give us some thoughts on it?
|Recipes||Course||Calories (kcal)||Saturated Fat (g)||Sodium (mg)|
|Chicken Biryani||Main Course||510||6||465|
|Pumpkin Soup||Side Dish||238||5||294|
Chicken Biryani recipe
- 18 oz skinless chicken thigh
- 3/4 cup plain Greek yogurt
- 4 cup water
- 1 tsp ginger powder
- 2 tsp garlic powder
- 2 1/2 tsp turmeric divided
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper powder
- 1/4 tsp cardamom powder
- 2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tbsp cumin powder
- 1 1/2 tbsp paprika
- 1/2 tsp salt
- 5 cloves
- 3 bay leaves
- 1 star anise
- 6 green cardamom pods
- 3/4 cup basmati rice uncooked
- 1 cup unsalted chicken broth
- 8 oz onion sliced
- 1 cup olive oil for deep fry (*)
- 1/2 cup coriander chopped
- 1 tbsp unsalted butter melted
Marinate the chicken:
- In a large bowl, make the marinade of: cinnamon powder, cardamom powder, 1/2 teaspoon of turmeric powder, paprika, ginger powder, garlic powder, cumin powder, garam masala, cayenne pepper, coriander powder, salt, Greek yogurt, and 1/3 cup of water. Whisk together.
- Add chicken thighs to the marinade, toss to combine. Let the chicken sit in the marinade for about 45 minutes and in the meantime, complete the below other steps to save time.
- Fry the onion:
- In a saucepan, heat 1 cup of olive oil over medium heat. When the oil gets hotter, add the sliced onion in and deep fry for 15 minutes.
- Remove the fried onion, drain excess oil, and set aside.
Boil the rice:
- In the same saucepan, heat 3 cups of water over high heat.
- Add the dry ingredients into the saucepan: star anise, cardamom pods, cloves, and bay leaf. Cover and let cook for 4 minutes.
- Drain all dry ingredients and remove them from water.
- Continue to add basmati rice and 2 teaspoons of turmeric powder to the water. Reduce heat to medium, cover with lid and boil for 6 minutes.
- Drain rice and set aside.
Cook the chicken:
- Transfer the marinated chicken back into the same saucepan and add 1 cup of chicken broth. Turn on medium heat and cook for 13 minutes with lid on.
- Add half the fried onion and half the chopped coriander on top of the chicken.
- Add boiled basmati rice in, layer it out evenly, cover with lid, and cook for 5 minutes.
- Check if the rice is cooked and fluffy, drizzle melted unsalted butter at last. Serve immediately.
- (*) Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed are 3 tablespoons of olive oil.