This is my mom's recipe !
Potatoes:
1. Peel and cut the potatoes
2. Make small cuts in the potatoes for them to cook well
3. Add a pinch of food colouring + salt
4. Mix them all
5. Fry them until golden
Chicken:
1. Cut the chicken
3. Add a pinch of food colouring + salt + ginger/garlic paste + tandoori powder + chilli powder
4. Mix them all
5. Fry them until golden
Rice:
1. Wash and let it rest in water for 1-2 hours
2. Put water to boil
3. Add cardamom + cloves + cinnamon stick + oil + salt to the boiling water
Preparation:
1. Add onion paste + 2 tbsp of garlic paste + 1 tbsp of ginger paste
2. Add fried onions
3. Briyani spice mix + tomato paste + yogurt
4. Add green chillies + chilli powder
5. Add cardamom + cinnamon + cloves
6. Add ghee + oil
7. Add salt
8. Add saffron + honey + a pinch of food colouring
9. Add handful of mint leaves + coriander leaves
10. Give it all a good mix
11. Add the chicken and mix it
12. Add the potatoes and mix it
13. Let it rest
In the meanwhile:
1. Add rice to the boiling water
2. After 5 minutes, remove half of the rice and keep aside
3. Let the remaining boil for another 10 minutes (3/4 cooked)
4. Drain the water
Final showdown:
1. Add water to cover the chicken &potatoes
2. Give it all a thorough mix
3. Add the first layer of rice
4. Add peas + saffron water + fried onions
5. Add the second layer of rice
6. Add peas + saffron water + fried onions + 1/2 tbsp ghee spread evenly
7. Cover and let cook for 10 minutes on high flame (Make sure the lid is tight)
8. Reduce the flame to low and cook for another 10 minutes (Switch the position of the pot to make sure it cooks evenly and excess water is dried up)
9. Switch off the gas and let it cook in its steam for another 20 minutes
And tadaaaaaaaaaaaaaaaaaaaaaa! You just menuzed your chicken briyani !
In case the mixture is bitter (due to the onion paste), add 1 tbsp of vinegar to sort it out
Before serving, check if there is water left in the spice at the bottom, if yes, let it cook for another 5 minutes on low flame (again switch the positions to make sure it cooks evenly)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2937g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7774 | ||
Calories from Fat: 2813 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 312.6g | 417 % | |
Saturated Fat 68.8g | 344 % | |
Monounsaturated Fat 102.7g | ||
Polyunsanturated Fat 119.5g | ||
Cholesterol 661.9mg | 204 % | |
Sodium 949mg | 33 % | |
Potassium 6524.6mg | 172 % | |
Total Carbohydrate 967g | 284 % | |
Dietary Fiber 41.2g | 165 % | |
Sugars, other 925.8g | ||
Protein 254.4g | 363 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7774
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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