Chicken Biryani With Cucumber Raita Recipe

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Ingredients:

Serving

1/2 cup butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 large red onions, chopped finely
2 garlic cloves, chopped finely
2 tsp fresh gingerroot, grated
1/2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1 tsp chili flakes
1 tsp ground cumin
1 tsp salt
1 medium tomato, peeled and cubed
3 tsp plain yogurt
3 tsp fresh mint leaves, finely chopped
1 cinnamon stick
4 chicken breasts , cut into cubes
1 large red onion, finely chopped
1/2 tsp ground cardamom
2 whole cloves
1 cinnamon stick
1/2 tsp ground ginger
1 cup basmati rice
2 cups chicken bouillon
1 tsp salt
1 cucumber, peeled and seeded , then chopped into chunks
2 small onions, finely chopped
2 garlic cloves, finely chopped
1/2 tbsp fresh gingerroot, grated
2 tbsp fresh mint, finely chopped
3 tbsp lemon juice
1 1/2 cups plain yogurt (at least 2%)

Directions:

To make the Raita, blend together the cucumber, onion, garlic, ginger, mint, and lemon juice. Pour the mixture into a bowl, and add yogurt. Stir together until smooth, and then refrigerate.
We want to create brown butter. Melt the butter in a saucepan over medium heat for ~15 minutes, stirring constantly, until the butter turns a light brown colour. Set aside.
In a large non-stick skilled, add 2/3 of the brown butter over medium heat. Add the potatoes and cook until browned, then remove and set aside.
Add the onion, garlic, and ginger and cook for 15-20 minutes, or until onion is very soft, stirring occasionally.
Add your ground chili, chili flakes, ground black pepper, ground turmeric, ground cumin, ground cardamom, salt, and tomatoes. Cook for 5-10 minutes stirring frequently.
Reduce heat to a low setting, and add yogurt, mint, and the cinnamon stick. Cook covered until ingredients are very soft and tomatoes mixed inches Stir occasionally, allow 30-45 minutes for this step. Add a small amount of water if the mixture is sticking to your skillet.
Wash rice and set aside to drain in a colander until needed.
Add the chicken breast cubes and mix in the sauce to coat it, then cover and cook for another 45 minutes, stirring occasionally.
In a large skillet or pot, heat the remaining browned butter, then add onion and cook until golden. Add ground cardamom, cloves, cinnamon stick, ground ginger, and rice (drained earlier) Mix until the rice is well coated.
Heat chicken bouillon and salt in a pot to boiling, then pour into the rice mixture, stirring well.
Add the chicken mixture and potatoes to the rice, and carefully mix together.
Heat to a boil, and then cover, turning heat to very low. Allow 20 minutes to cook rice.Serve immediately with Raita (Naan is also a good addition to the meal).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	341.21 Kcal (1429 kJ)
Calories from fat	161.67 Kcal
		% Daily Value*
Total Fat	17.96g	28%
Cholesterol	42.92mg	14%
Sodium	6407.13mg	267%
Potassium	532.85mg	11%
Total Carbs	36.11g	12%
Sugars	11.67g	47%
Dietary Fiber	4.15g	17%
Protein	9.72g	19%
Vitamin C	14mg	23%
Vitamin A	0.7mg	25%
Iron	46.2mg	256%
Calcium	159.9mg	16%

Amount Per 100 g
Calories	119.49 Kcal (500 kJ)
Calories from fat	56.62 Kcal
		% Daily Value*
Total Fat	6.29g	28%
Cholesterol	15.03mg	14%
Sodium	2243.76mg	267%
Potassium	186.6mg	11%
Total Carbs	12.65g	12%
Sugars	4.09g	47%
Dietary Fiber	1.45g	17%
Protein	3.4g	19%
Vitamin C	4.9mg	23%
Vitamin A	0.3mg	25%
Iron	16.2mg	256%
Calcium	56mg	16%

* 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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