Main
Boneless Chicken Potato Biryani
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minBoneless Chicken Potato Biryani
what you need
Ingredients
oilPantry120 ml
onion (chopped)Produce1 piece
potatoes (cubed)Produce2 pieces
boneless chicken (cubed)Meat500 g- ginger-garlic pastePantry15 g
biryani masalaSpices30 g- coriander powderSpices6 g
cuminSpices6 g
black pepperSpices6 g- garam masalaSpices6 g
- tomato puréePantry15 g
tomatoes (blended)Produce3 pieces
fresh coriander (chopped)Produce20 g
saltSpices18 g
rice (soaked for 3 hours, drained)Grains300 g
star aniseSpices2 pieces
cinnamon stickSpices1 piece- clovesSpices6 pieces
- tomato (sliced, for layering)Produce1 piece
yellow food colourOther2 g
per serving
Nutrition
707kcal
- Carbs
- 71 g
- Proteins
- 30 g
- Fat
- 34 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 1
Fry the onion and potatoes
- Heat the oil in a pot and fry the onion until golden.
- Add the potatoes and fry for 2 minutes.
- Step 2
Cook the chicken
- Add the chicken and ginger-garlic paste.
- Cook until the chicken changes colour.
- Step 3
Build the gravy
- Add the biryani masala, coriander powder, cumin, black pepper and garam masala.
- Stir in the tomato purée, blended tomatoes, salt and fresh coriander.
- Cover and cook on a low flame.
- Step 4
Parboil the rice
- Boil water with the star anise, cinnamon stick, cloves and a little salt.
- Add the soaked rice and boil until 90% cooked.
- Drain the rice.
- Step 5
Layer the biryani
- Layer tomato slices and coriander over the chicken gravy.
- Spread the drained rice on top.
- Drizzle the yellow food colour over the rice.
- Step 6
Dam and serve
- Cover tightly and cook on a low flame (dam).
- Mix gently and serve hot.
most cooked first