Estimated Nutrition (whole recipe, rough)
Counts 11 of 17 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg: Chicken, skinned, cut into serving pieces
- 1 1/2 cups: Long grained rice, soaked in water for 1/2 hour, washed
- 2 cups: Yoghurt
- 1 cup: Clarified butter (ghee)
- 1 cup: Milk
- 10 no: Peppercorns
- 8 no: Cloves
- 8 sprigs: Mint, leaves only
- 5 no: Cardamoms
- 4 no: Onions, sliced
- 1 cup: Coriander leaves, chopped
- 1/2 cup: Almonds, blanched, halved
- 3 tbsp: Ginger-garlic paste
- 2 tsp: Chilli powder
- 1 tsp: Garam masala powder
- 1 tsp: Mixed cumin seeds and shahjeera
- 1 tsp: Turmeric powder
- 1/2 tsp: Saffron
- Salt to taste
Directions
Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.
Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.
Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook till the rice is done but not soft.
Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and reserve.
In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken. Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.
Serve hot.
Category:Indian Recipes
Category:Marathi
Category:Marathi Non-Vegetarian