Spiced Chicken Biryani Delight Recipe

Indian cuisine · 330 calories

About this recipe

Spiced Chicken Biryani Delight is a classic Indian dish that brings together tender chicken and fragrant basmati rice, cooked with a harmonious blend of spices. This biryani is perfect for lunch, combining the richness of garam masala, the freshness of mint, and the tanginess of yogurt for a balanced and flavorful meal. The cooking process is an exciting journey as the spices infuse their aroma into the chicken and rice, creating layers of taste. Each bite is a celebration of textures, from the succulent chicken pieces to the fluffy grains of rice. With 35g of protein and 600 calories, this dish supports your wellness goals while delighting your taste buds. Serve it warm with raita or salad to complete the experience.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Milky Mist Skyr High Protein Plain Yogurt
  • 500 ml Oil (For Frying)
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • - Rock Salt
  • 100 g Catch Raita Masala
  • 100g Satyam Chia Seeds: 100 Gms
  • 500 G Preserved Dried Salted Black Beans

Instructions

  1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat vegetable oil in a large pot and sauté sliced onions until golden brown.
  3. 3. Add ginger paste, garlic paste, and green chilies to the pot and cook until fragrant.
  4. 4. Stir in turmeric powder, red chili powder, coriander powder, and garam masala, cooking for 1 minute.
  5. 5. Add diced tomatoes and cook until they soften and blend with the spices.
  6. 6. Add chicken thighs to the pot and cook until lightly browned on all sides.
  7. 7. Mix in yogurt, stirring well to coat the chicken in the creamy spice mixture.
  8. 8. Drain the soaked rice and add it to the pot along with 400ml of water.
  9. 9. Season with rock salt and bring the mixture to a boil over medium heat.
  10. 10. Reduce heat to low, cover the pot, and let the biryani cook for 20 minutes.
  11. 11. Once the rice is fluffy and the chicken is tender, remove from heat and let it rest for 5 minutes.
  12. 12. Garnish with fried onion flakes, fresh coriander leaves, and mint leaves.
  13. 13. Sprinkle Catch Raita Masala and preserved dried salted black beans for added flavor.
  14. 14. Serve the biryani warm, paired with a side of raita or salad for a complete meal.