Coconut Chicken Biryani

Recipe by
Total Time:
40 mins
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 4 cup - basmati rice
  • 6 cup - water
  • 2 cup - coconut milk
  • 1 tsp - ghee
  • Salt to taste
  • 1 kg - skinless chicken
  • 4 tbsp - oil
  • 2 cup - curd
  • 1 tsp - ginger - garlic paste
  • 1 - star anise
  • 1/2 tsp - fennel
  • 1 stick - cinnamon
  • 4 - cardamom
  • 8 - cloves
  • 4 - bay leaves
  • 1 - big onion
  • 1 tsp - red chilli powder
  • 1 bunch - coriander leaves
  • Salt to taste

How to Make Coconut Chicken Biryani

  • Wash chicken, marinate it with curd, ginger garlic paste, salt, red chilli powder and set aside.
  • Now heat oil in a pan. When oil is moderate hot, add fennel, cloves, cinnamon, cardamoms, bay leaves, star anise and let them crackle.
  • Now add the chicken and cook till the chicken is tender and the curd is reduced to a thick consistency. Add coriander leaves and cook.
  • Meanwhile, wash basmati rice, add water, coconut milk, ghee, salt and cook till done.
  • Cut the onions into long strips and deep-fry them until golden brown.
  • In a deep pan, lay 1 layer of rice on the bottom and top it with chicken and fried onions. Repeat layers.
  • Now cover the vessel, seal it with foil and let it set on a low flame for 15 mins.
  • Serve hot.

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