Saturday, November 15, 2008

Recipe : Nepali Style Chicken Biryani

This is another recipe from my friend who gave me the recipe for the Nepali Potato Kebabs

Its one of the easier Biryani recipes that I have come across and is pretty quick to prepare and cook as we will be using small pieces of boneless chicken and there is no masala to be ground.

2 cups basmati/biryani/long grained rice
1.5 cups boneless chunks of chicken (preferably breast meat)
3 tbsp ghee (You can use a little less if you prefer but don't substitute with oil, it will affect the flavor) / semna/clarified butter
1 cardamom pod
2 cloves
2 bay leaves
1 medium onion chopped
salt to taste
1/2 tsp turmeric/haldi
2 cloves garlic chopped
1 tsp ginger paste or freshly chopped ginger
1 tsp garam masala
2 cups water

Wash rice, soak in water for 10-20 minutes (while preparing the rest of the ingredients)
On medium flame, Heat the ghee, fry the cardamom, cloves and bay leaves until light brown.
Add chopped onion and cook until golden brown.
Add chicken, increase the heat and fry until the chicken is golden brown.
Add salt, turmeric, garlic, ginger and garam masala.
Cook for 15 minutes or till chicken is almost done.
Drain the water from the rice and add it to the chicken.
Fry until the rice is slightly browned.
Add the 2 cups water.

Tip:Always add hot water rather than water at room temperature to prevent the cold water from abruptly stopping the cooking process and to give your rice the right consistency in the end result.

Cover and cook for another 10 minutes.
Serve hot with Raita or pickles.

This preparation doesn't have any chillies added to it, if you would like to spice it up a bit, add a few chopped chillies when adding the turmeric powder.
This recipe can also be converted into a Vegetarian Biryani by substituting potatoes for the chicken.


Sam said...

Wow!! I love chicken biryani. This dish looks so beautiful..Yummy! Nice step step pics.. I love these so much. Thanks so much for sharing.

Karishma Pais said...

Anytime :)

metrocitygirl said...

I'm not sure 10 minutes is sufficient for cooking the rice. After I added the rice and water I turned down the heat to low as you would normally do when cooking rice. Was I correct or did I screw up?

Karishma Pais said...


If you
1. soak the rice before cooking
2. add hot water to the rice after frying
3. use a rice like basmati
4. on high heat

- it should cook in about 10 minutes

(exact time will depend on the variety of rice and the strength of your flame (electric hot plate / gas / etc)


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