Simple Chicken Biryani by @samsweetandspicetreats

45 min
Medium

6 servings

🍗

1 kg

Chicken

🧄

15 ml

Ginger Garlic Paste

🍚

710 ml

Boiled Rice

🥣

110 g

Yogurt

🌶️

1.5 tbsp

Shaan Punjabi Yakhni Pulao Masala

🌶️

1.5 tbsp

Shaan Sindhi Biryani Masala

✨

7.5 ml

Garam Masala Powder

🍋

15 ml

Lemon Juice

🌿

2 g

Curry Leaves

🌿

15 g

Fresh Coriander

🌱

10 g

Fresh Mint Leaves

🌶️

30 g

Green Chilli

💧

1 ml

Kewra Water

🟡

1 ml

Yellow/orange Food Colour

🫗

45 ml

Oil

🧈

15 g

Butter Or Ghee

💧

60 ml

Water

Preparation Steps

  1. Step 1/10

    Chop 2 small green chilies and slit the remaining 4 green chilies lengthwise. Roughly chop the fresh coriander and fresh mint leaves.

    green chili
    fresh coriander
    fresh mint leaves
    🔪knife
    🪵cutting board

  2. Step 2/10

    Heat 3 tbsp cooking oil in the large heavy-bottomed pot over high heat. Add 1 kg chicken and cook for 2 minutes, stirring to coat it in the hot oil.

    cooking oil
    chicken
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/10

    Add 1 tbsp ginger garlic paste and the chopped green chilies to the chicken. Stir and cook over high heat for 2 minutes.

    ginger garlic paste
    green chili
    chicken
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/10

    Pour 1/4 cup water into the pot and cover it. Cook over medium heat until the chicken is fully cooked and tender, about 15 minutes.

    water
    chicken
    🍲large heavy-bottomed pot with lid
    🥛measuring cup

  5. Step 5/10

    Turn off the heat and combine 6 heaped tbsp plain yogurt, 1 1/2 tbsp Shan Punjabi Yakhni Pulao Masala, 1 1/2 tbsp Shan Sindhi Biryani Masala, and 1/2 tbsp garam masala powder in the mixing bowl.

    plain yogurt
    Shan Punjabi Yakhni Pulao Masala
    Shan Sindhi Biryani Masala
    garam masala powder
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/10

    Stir 1 tbsp lemon juice, half the kewra water, curry leaves, and half the yellow or orange food coloring into the yogurt spice mixture. Mix until evenly colored.

    lemon juice
    kewra water
    curry leaves
    yellow or orange food coloring
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  7. Step 7/10

    Pour the yogurt spice mixture over the cooked chicken. Stir gently until all chicken pieces are coated.

    chicken
    plain yogurt
    Shan Punjabi Yakhni Pulao Masala
    Shan Sindhi Biryani Masala
    garam masala powder
    lemon juice
    kewra water
    curry leaves
    yellow or orange food coloring
    🍲large heavy-bottomed pot with lid
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/10

    Scatter the fresh coriander, fresh mint leaves, and slit green chilies evenly over the chicken. Dot the layer with 1 tbsp ghee or butter.

    fresh coriander
    fresh mint leaves
    green chili
    ghee or butter
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons

  9. Step 9/10

    Spread 3 cups boiled rice in an even layer over the herbs and chicken. Drizzle the remaining kewra water and food coloring over the rice.

    boiled rice
    kewra water
    yellow or orange food coloring
    🍲large heavy-bottomed pot with lid
    🥛measuring cup
    🥄measuring spoons

  10. Step 10/10

    Cover the pot tightly and steam-cook over very low heat for 20 minutes. Rest the biryani covered for 5 minutes, then gently lift and serve the layers.

    chicken
    boiled rice
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Condiment, Spices, Grains, Fruit, Herbs, Flavoring, Liquid

Ingredients

Chicken, Ginger garlic paste, Boiled rice, Yogurt, Shaan Punjabi Yakhni Pulao masala, Shaan Sindhi biryani masala, Garam masala powder, Lemon juice, Curry leaves, Fresh coriander, Fresh mint leaves, Green chilli, Kewra water, Yellow/orange food colour, Oil, Butter or ghee, Water

Allergens

to inform

Dietetics

Dietary regimen

Halal, Gluten-free

Calories

680 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 65g, Fat: 27g, Fiber: 3g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 3.2mg, Potassium: 520mg, Sodium: 980mg

Vitamins

Vitamin A: 85µg, Vitamin C: 18mg, Vitamin B6: 0.7mg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large heavy-bottomed pot with lid, mixing bowl, measuring spoons, measuring cup, wooden spoon, knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Family Meal, Festive Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Moist, Layered

Flavors

Spicy, Aromatic, Tangy, Herbal, Savory, Floral

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Thaw in the refrigerator before reheating)