15 May 2018 Indian Non-Veg Recipe– Chicken Biryani by Freedom Healthy Oil | | 0 EmailTweet 0 Full-screen Indian Non-Veg Recipe– Chicken Biryani By freedomhealthyoil PHASE 1 RECIPES (P1) Phase 1 Lunch & Dinner Recipes Other May 15, 2018 A special dinner non-veg recipe like Biryani is no rocket-science! For More Details :https://www.freedomhealthyoil.com/recipe/non-vegetarian/chicken-biryani/ Prep: 20 mins Cook: 40 mins Directions 1To marinate the chicken– 2(Since this is a non-veg recipe, make sure you use separate kitchen utensils, cutting boards and knives) 3Cut the chicken into large chunks, skin on 4Cut the onion into thin slices and deep fry in oil over low to medium heat until the onion is caramelized and turns crisp golden brown 5Mix half of the fried onion, coriander and mint leaves with the rest of the ingredients for the marinade 6Store the marinated chicken in the refrigerator overnight 7To cook the rice – 8Soak the basmati rice in water for 45 minutes and drain 9Bring the water to a boil and add some salt 10Add the basmati rice 11Cook over medium to high heat for three minutes and keep stirring occasionally 12Remove the rice when the rice grain can be broken into 2-3 parts and drain 13Time to assemble – 14Place the marinated chicken in a heavy bottom pot 15Spread half of the rice on it 16Spread half of the remaining fried onions, coriander and mint leaves on the rice 17Layer the remaining rice on the fried onion, coriander, and mint leaves 18Add some ghee at this stage 19Close the lid and seal with some dough or use a damp kitchen towel to seal the lid 20Cook over low heat for about 20 minutes 21Place a saucepan under the pot and cook the rice over very low heat for another 30 minutes 22Remove the lid and the dough 23Garnish with more coriander, mint leaves, fried onions and cashew nuts and serve with freshly prepared raita! Ingredients To marinate the chicken – 30 grams– ghee 200 grams– onion 500 grams – chicken 4 cloves – garlic 1 teaspoons – chopped ginger 7 grams – ground coriander 7 grams – ground cumin 1 grams – chilli powder 8 grams – ground turmeric 12 pieces– green cardamom pods 6 pieces – cloves 2 pieces – bay leaves 1 teaspoon – ground cinnamon 140 grams – plain yogurt Salt to taste 2 teaspoons – lime juice 1 green chilli 1 small bunch of coriander leaves 1 small bunch of mint leaves Freedom Sunflower Oil To cook rice – 250 grams – basmati rice 2 litres – boiling water 20 grams – salt Additional prep – 2 saffron – optional 20 ml – ghee 25 grams – cashew nuts roasted Garnish – Fried onions, coriander, mint leaves, tomato and cucumber slices close full screen 00:00 Nutrition Facts Serving Size4Calories560Total Fat512 0 Reviews Cancel reply Your review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.