CHICKEN AND EGG BIRYANI RECIPE
5/5
This Chicken and Egg Biryani is a flavorful and aromatic rice dish that combines tender chicken, boiled eggs, and fragrant spices. Follow the step-by-step instructions below to create this delicious and satisfying one-pot meal.
INGREDIENTS
- 2 cups basmati rice
- 500 grams chicken pieces (bone-in or boneless)
- 4 boiled eggs, peeled
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala powder
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- 4 cloves
- 2-inch cinnamon stick
- 4 tablespoons ghee or vegetable oil
- Salt to taste
- Water
INSTRUCTIONS
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- Heat ghee or vegetable oil in a large pot or deep pan over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Add the sliced onions to the pot and cook until golden brown.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- In a small bowl, mix the biryani masala powder, turmeric powder, red chili powder, and yogurt to make a paste. Add this paste to the pot and mix well to coat the chicken.
- Add the soaked and drained basmati rice to the pot. Gently mix the rice with the chicken and spices.
- Pour enough water into the pot to cover the rice by about an inch. Add salt to taste.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for about 15-20 minutes or until the rice is cooked and the chicken is tender.
- Once the rice and chicken are cooked, remove the pot from heat. Keep the lid on and let it sit for another 10 minutes to allow the flavors to meld.
- Open the lid and gently fluff the rice with a fork. Add the boiled eggs and gently mix them into the rice.
- Garnish with chopped coriander leaves and mint leaves.
- Serve the Chicken and Egg Biryani hot with raita or yogurt on the side.
TIPS
- For a richer flavor, marinate the chicken with the biryani masala paste and yogurt for at least 30 minutes before cooking.
- You can add vegetables like carrots, peas, or bell peppers to the biryani for added texture and nutrition.
- Soak the basmati rice for 30 minutes to ensure even cooking and fluffy grains.
- Adjust the spices according to your taste preference. You can increase or decrease the amount of red chili powder based on your desired level of spiciness.
- Serve the Chicken and Egg Biryani with a side of raita, cucumber slices, or a fresh salad to balance the flavors.
- Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days.
NUTRITION VALUE
The nutrition value can vary depending on the specific ingredients used and the portion sizes.
