Chicken Biryani Recipe

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Chicken Biryani
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Ingredients
18
Count
Nutrition
940
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Wrap cardamom pods, cinnamon stick, ginger, and cumin and fennel seed in small piece of cheesecloth and secure with kitchen twine. In 3 1/2- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 1/2 teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).
  2. Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken pieces skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin. Tent with foil to keep warm.
  3. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving 3/4 cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.
  4. Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken piece per person.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 939.83 Kcal (3935 kJ)
Calories from fat 493.29 Kcal
% Daily Value*
Total Fat 54.81g 84%
Cholesterol 193.64mg 65%
Sodium 2254.62mg 94%
Potassium 405.38mg 9%
Total Carbs 74.39g 25%
Sugars 7.13g 29%
Dietary Fiber 4.15g 17%
Protein 38.72g 77%
Vitamin C 17.8mg 30%
Vitamin A 2.6mg 86%
Iron 53.5mg 297%
Calcium 98.7mg 10%
Amount Per 100 g
Calories 134.69 Kcal (564 kJ)
Calories from fat 70.7 Kcal
% Daily Value*
Total Fat 7.86g 84%
Cholesterol 27.75mg 65%
Sodium 323.12mg 94%
Potassium 58.1mg 9%
Total Carbs 10.66g 25%
Sugars 1.02g 29%
Dietary Fiber 0.59g 17%
Protein 5.55g 77%
Vitamin C 2.5mg 30%
Vitamin A 0.4mg 86%
Iron 7.7mg 297%
Calcium 14.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.6
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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