Biryani With Murgh (Chicken) Recipe

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Biryani With Murgh (Chicken)
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Ingredients
21
Count
Nutrition
841
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Trim the fat from the chicken and cut into 1 inch pieces. Boneless, skinless breasts also work very well. In a shallow bowl or large zip lock bag combine the chicken, yoghurt, half the ginger-garlic paste and 1 teaspoon salt. Marinate for several hours at least. (Note: I do this step first thing in the morning to allow it to marinate all day).
  2. Rinse and soak the rice for an hour. Drain and keep aside.
  3. Heat the ghee or olive oil in an electric skillet or large heavy bottomed frying pan that has a tight fitting lid. When the oil is hot but not quite smoking add the cumin seeds and allow to sizzle for 30 seconds. Add the chopped onion and saute for 5 minutes then lower the heat to medium and cook for 10-15 minutes more, stirring every couple of minutes until they are golden brown. Don't hurry or skip this step!
  4. When the onions are golden brown add the remaining ginger & garlic and saute for 3 minutes or so. Add the cinnamon, cloves, bay leaves, cardamom, raisins & cashews and cook for a minute.
  5. Add the cayenne powder & garam masala and stir for a few seconds. Add the pureed tomato & jalapeno and saute on high heat while stirring continuously for about 5 minutes until nearly all the liquid has evaporated and you are left with a thick paste (called masala).
  6. Add the chicken and marinade and fry on high heat for a few minutes. Lower the heat and saute about 10 minutes or until the chicken is about half cooked. (Note: if using chicken breasts only cook a few minutes).
  7. Add the rice and stir gently to coat well. Add the lemon juice, water and salt and bring to a boil. Cover tightly and cook at 350F in an electric skillet for 10 minutes until the rice is cooked and nearly all the liquid has evaporated. Stir gently once halfway through. If using the stove, cook in a shallow frying pan with a tight fitting lid on med-low heat. May add one or two tablespoons additional water if needed at the end.
  8. Reduce heat to warm and allow to finish cooking about 5 more minutes. Fluff gently.
  9. Garnish by sprinkling 1/2 tsp of garam masala and the chopped coriander (Cilantro) leaves.
  10. Serve with yoghurt or yoghurt raita.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 841.27 Kcal (3522 kJ)
Calories from fat 457.41 Kcal
% Daily Value*
Total Fat 50.82g 78%
Cholesterol 104.31mg 35%
Sodium 986.63mg 41%
Potassium 961.1mg 20%
Total Carbs 87.44g 29%
Sugars 6.38g 26%
Dietary Fiber 18.13g 73%
Protein 20.11g 40%
Vitamin C 19.4mg 32%
Iron 44.2mg 246%
Calcium 304mg 30%
Amount Per 100 g
Calories 184.79 Kcal (774 kJ)
Calories from fat 100.47 Kcal
% Daily Value*
Total Fat 11.16g 78%
Cholesterol 22.91mg 35%
Sodium 216.72mg 41%
Potassium 211.11mg 20%
Total Carbs 19.21g 29%
Sugars 1.4g 26%
Dietary Fiber 3.98g 73%
Protein 4.42g 40%
Vitamin C 4.3mg 32%
Iron 9.7mg 246%
Calcium 66.8mg 30%

* 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

  • 20.3
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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