Name: Chicken Biriyani
Yield: 10
Ingredients: Chicken:; 2.5 lb Bone-in Chicken Pieces; 1 tsp Garam Masala; 1.5 tbsp Fresh Ginger; 1.5 tbsp Fresh Garlic; 1 tsp Biriyani Seasoning; 1/3 cup Yogurt; 2 tsp Kosher Salt; 1/2 tsp Fresh Green Masala; Biriyani:; 2 cup Rice; 1.5 tsp Kosher Salt; 1/2 tbsp Ghee; 6 Cloves; 1 Cinnamon Stick; 1 Star Anise; 2 Cardamom Pod; 2 Medium Onions; 4 tsp Biriyani Seasoning; 2 tsp Tumeric; 5 Curry Leaves; 2.5 cups Water + Chicken Juices combined; 1 tbsp Lemon Juice; 1.5 cup Frozen Mix Vegetables; 2 Bay Leaves

Your session has expired.

No results to search

Ingredients

(Servings: 10)

Chicken

2.5 lb Bone-in Chicken Pieces

1 tsp Garam Masala

1.5 tbsp Fresh Ginger

1.5 tbsp Fresh Garlic

1 tsp Biriyani Seasoning

1/3 cup Yogurt

2 tsp Kosher Salt

1/2 tsp Fresh Green Masala

Biriyani

2 cup Rice

1.5 tsp Kosher Salt

1/2 tbsp Ghee

6 Cloves

1 Cinnamon Stick

1 Star Anise

2 Cardamom Pod

2 Medium Onions

4 tsp Biriyani Seasoning

2 tsp Tumeric

5 Curry Leaves

2.5 cups Water + Chicken Juices combined

1 tbsp Lemon Juice

1.5 cup Frozen Mix Vegetables

2 Bay Leaves

Steps

Marinade chicken and place in fridge over night.

Broil chicken until its crispy on both sides. Putting a little oil on the chicken before broiling helps with browning. It doesn't need to be fully cooked. We just need browning on the outside. Set aside.

Heat the ghee and place star anis, cinnamon, cloves, and cardamom pods. Aim to season the ghee with this process. Remove contents from the ghee after about 10 minutes.

Thinly slice the onion and brown in oil until caramalized. Set aside.

Rinse your rice and start layering your biriyani. Place chicken, onions and the vegetables then top with the rice. Repeat this one more time. Throw in curry and bay leaves. This way the rice is less likely to overcook as in a pressure cooker, the bottom gets a lot more heat while it gets to temp.

Combine water + chicken juices, lemon juice, tumeric, salt, flavored ghee, and biriyani seasoning. Pour into the layered rice, vegetables and chicken.

Cook 7 mins on high pressure and 4 mins residual steam. Avoid exceeding the rice and chicken amounts as it will take longer to cook and the rice will brown too much at the botton of a pressure cooker.

Nutrition Facts

Calories

786kcal

39%
Fat

32g

49%
Saturated Fat

12g

60%
Carbohydrates

80g

26%
Fiber

7g

28%
Sugar

10g

20%
Protein

45g

90%
Cholesterol

150mg

50%
Sodium

1,200mg

50%

Percent Daily Values are based on a 2,000 calorie diet.

Chicken Biriyani

Ingredients

Chicken

Biriyani

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts