Royal Chicken Biryani Recipe by Spice Eats | A Culinary Delight | Regional Heritage Food (Recipe)

Experience the rich flavors of Royal Chicken Biryani by Spice Eats, a traditional dish that blends aromatic spices and tender chicken with basmati rice. Perfect for special occasions, this luxurious meal will impress your guests. Discover the recipe at rhfpakistan.com.

Royal Chicken Biryani Recipe by Spice Eats | Traditional Dish | rhfpakistan.com

Introduction

Biryani, a dish of Persian origin, has become one of the most beloved and iconic dishes in Indian and Pakistani cuisine. Known for its rich aroma and exquisite taste, Biryani is a luxurious meal often reserved for special occasions. The dish combines fragrant basmati rice with tender chicken, layered with aromatic spices and herbs, creating a symphony of flavors that tantalize the taste buds. Today, we present the Royal Chicken Biryani recipe by Spice Eats, a delightful take on this classic dish.

Recipe given by RHF

Ingredients

• Chicken Pieces: 1 kg (large pieces)
• Basmati Rice: 800 grams (2 cups)

  To cook chicken:

• Finely Chopped Onion: 5 medium-sized
• Ginger Garlic Paste: 2 tablespoons
• Finely Chopped Tomatoes: 5 medium-sized
• Green Chillies (cut lengthwise): 6
• Coriander Leaves: 1 cup
• Mint Leaves: 1 cup
• Yogurt: 1 cup
• Biryani Spice Mix: 5 tablespoons (any brand)

  To cook rice:

• Black Cumin: ½ teaspoon
• Green Cardamom: 4
• Cloves: 4
• Cinnamon: 2 pieces
• Salt: 2 ½ teaspoons
• Water for Boiling Rice: 2 ½ liters
• Mint Leaves: 10-15

Method

• Preparation:
  • Wash and soak the basmati rice thoroughly.
  • Heat 6 tablespoons of oil in a saucepan and add finely chopped onion. Fry until light brown.
  • Add ginger garlic paste and fry for 5 minutes.
  • Add chicken and fry on high heat for 2-3 minutes, stirring constantly.
• Cooking Chicken:
  • Add the biryani spice mix and fry on medium heat for 2-3 minutes. If salt is not included in the spice mix, add salt to taste.
  • Add chopped tomatoes and fry on medium or low heat for 5-6 minutes until soft.
  • Lower the heat, add whipped yogurt, and mix well.
  • Add chopped mint and coriander leaves. Cook over low heat for 2 minutes until the oil separates.
  • Cover and cook on low heat for 2-3 minutes until the chicken becomes tender. Remove the lid and stir. Drain excess water to thicken the gravy.
• Cooking Rice:
  • In a saucepan, bring 2.5 liters of water to a boil. Use the same water in which the rice was soaked.
  • When boiling, add black cumin, cardamoms, cloves, cinnamon, and salt. Mix well.
  • Add filtered rice and gently stir. Cook until 90% done, then drain.
• Layering and Final Cooking:
  • In a thick-bottomed saucepan, add half the rice layer. Spread chicken curry evenly over it.
  • Spread the remaining rice evenly on top.
  • Add mint leaves on top. Cover and cook on low heat for 2-3 minutes, then turn off the heat and let it rest for 5 minutes.
  • Mix the rice and chicken gently before serving.

Calories Information

• Calories per serving: Approximately 600-650 kcal

Health Benefits and Precautions

Health Benefits:

• Protein: Chicken provides high-quality protein, essential for muscle repair and growth.
• Spices: The spices used, such as turmeric and cumin, have anti-inflammatory and antioxidant properties.
• Herbs: Fresh coriander and mint are rich in vitamins and minerals.

Health Precautions:

• Calories and Fat: Biryani can be high in calories and fat due to the use of oil and ghee. Consume in moderation, especially if managing weight or cholesterol levels.
• Spice Sensitivity: The dish is moderately spiced; individuals sensitive to spices should adjust the quantity to suit their tolerance.
• Sodium Content: Given the salt content in the recipe, those with hypertension should monitor their intake.

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