Name: Halal Chicken Biryani
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Basmati rice; 500 g Chicken; 2 item Onion; 2 item Tomato; 4 clove Garlic; 2 clove Ginger; 2 tbsp Biryani spice mix; 50 g Cilantro; 1 tbsp Salt

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Halal Chicken Biryani

Halal Chicken Biryani

A flavorful and aromatic rice dish made with halal chicken and spices.

Source

Ingredients:

300
g
Basmati rice
500
g
Chicken
2
item
Onion
2
item
Tomato
4
clove
Garlic
2
clove
Ginger
2
tbsp
Biryani spice mix
50
g
Cilantro
1
tbsp
Salt

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Instructions:

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes.
In a large pot, heat oil over medium heat. Add sliced onions and sauté until golden brown.
Add minced garlic and ginger, and cook for another minute until fragrant.
Stir in chopped tomatoes and cook until they soften.
Add chicken pieces and biryani spice mix. Cook until the chicken is browned.
Drain the soaked rice and add it to the pot. Pour in enough water to cover the rice by about an inch.
Add salt and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes or until the rice is tender.
Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork.
Garnish with chopped cilantro before serving.

Nutrition	Per Serving 1513 g	Per 100g
Energy	2528.2 kcal	167 kcal
Protein	158.8 g	10.5 g
Fibre	11.9 g	0.8 g
Salt	15 g	1.0 g
Sugar	21 g	1.4 g
Carbohydrates	292 g	19.3 g
Fat	73.6 g	4.9 g

300
g
Basmati rice
500
g
Chicken
2
item
Onion
2
item
Tomato
4
clove
Garlic
2
clove
Ginger
2
tbsp
Biryani spice mix
50
g
Cilantro
1
tbsp
Salt

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes.

In a large pot, heat oil over medium heat. Add sliced onions and sauté until golden brown.

Add minced garlic and ginger, and cook for another minute until fragrant.

Stir in chopped tomatoes and cook until they soften.

Add chicken pieces and biryani spice mix. Cook until the chicken is browned.

Drain the soaked rice and add it to the pot. Pour in enough water to cover the rice by about an inch.

Add salt and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes or until the rice is tender.

Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork.

Garnish with chopped cilantro before serving.