The rich aroma of spices and the combination of white and orange coloured Basmati rice make the Zafrani Chicken Biriyani special. Easy to make and even easier to polish off, this biriyani can be cooked any time you want.
Health Benefits:
The Zafrani Chicken Biriyani has nice amount of vitamins, proteins and minerals and without much of fat and carbohydrates. The rice is rich in vitamin B6 and can boost bone strength, metabolism, immune system and also thyroid hormones.
Nutrition facts of Zafrani Chicken Biriyani:
- Calories – 200
- Fat – 18g
- Cholesterol – 65mg
- Potassium – 1000mg
- Carbohydrate – 74g
- Fibres – 10g
- Sugar – 20g
- Protein – 30g
Ingredients
Chicken: 500 grams
basmati rice: 2 cups
Onion: 2 medium-sized
tbsp ginger garlic paste: 1
tbsp chopped coriander leaves: 1
bay leaves: 2
cinnamon stick: 1
cloves: 4
green cardamoms: 3
Star Anise: 1
cumin seeds: 1 tsp
tsp turmeric powder: 1/2
tsp red chili powder: 1
tsp coriander powder: 1
Beaten curd: 1/2 cup
cup mint leaves: 1/2
lemon Juice: 3 tbsp
Butter: 1 tbsp
orange food color: 1/2 tsp
salt to taste
How To Make Zafrani Chicken Biryani
- Wash basmati rice and cook with 6 cups of water for 10 minutes or until parboiled.
- Add lemon juice, food color and salt. Mix well and drain excess water.
How to make the chicken:
- Make a paste of turmeric, chilli and coriander powders and beaten curd. Coat chicken pieces with the paste let marinate for 15-20 minutes.
- In a pan over medium-high heat, combine oil and butter. Saute bay leaves, cardamoms, cloves, cinnamon stick and star anise until aromatic.
- Add chopped onions, saute until lightly browned. Follow up with mint leaves and ginger-garlic paste and sauté for 5 minutes.
- Add marinated chicken with 1/2 cup water and cook covered over a low flame for 10-15 minutes.
How to make the dum:
- In a handi, spread alternating layers of rice and chicken masala. Seal the edges with dough, cover with with a plate and a piece of moist cloth and let cook on low flame for 10-15 minutes b
- Garnish the biriyani with chopped coriander leaves and serve with raita.
Fun Fact
It is believed that the term Biriyani first appeared during the reign of Bahadur Shah Zafar, the last Mughal Emperor.