Description
A creamy and flavorful biryani that combines tender chicken, basmati rice, and rich, spiced cream for a cozy, hearty meal.
Ingredients
Scale
- 1 lb chicken, cut into pieces
- 1 cup basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 cup yogurt
- 1/2 cup heavy cream
- 4 tbsp butter
- 2 tsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Marinate the chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes.
- Heat 2 tbsp of butter in a pot over medium heat and sauté the sliced onions until golden brown.
- Add the chopped tomatoes to the pot and cook until softened.
- Cook the marinated chicken until fully cooked and tender.
- Pour in the heavy cream and stir until everything is well combined.
- Rinse the basmati rice under cold water and soak for 30 minutes.
- Boil water in another pot, add the soaked rice, and cook until the rice is about 70% done, then drain.
- Layer the partially cooked rice over the chicken mixture in the pot and dot with remaining butter.
- Cover the pot with a lid and cook on low heat for about 20-25 minutes.
- Fluff the biryani gently with a fork, garnish with cilantro, and serve with lemon wedges.
Notes
Marinate the chicken overnight for deeper flavor. This biryani keeps well for up to 3 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg