Lemon Chicken Biryani Recipe -Delicious Recipe Ever :-Basmati rice smells great and tastes great because it’s cooked with chicken juices and mix of spices. This rich one-pot meal is finished off with cashews, currants, and sliced almonds.
Lemon Chicken Biryani Recipe -Delicious Recipe Ever
INGREDIENTS :
- 1 3/4 cups basmati rice
- 27 ounces just under 3 1/2 cups, chicken stock, divided
- 2 Tbsp olive oil or ghee, clarified butter
- 8 chicken thighs, or a combination of legs and thighs
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 1 large shallot, thinly sliced
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 10Â black peppercorns
- 2 black cardamom pods, seeds removed, husks discarded
- 15 green cardamom pods, seeds removed, husks discarded
- 1 thumb-sized knob fresh ginger, peeled and thinly sliced
- 4 garlic cloves, peeled
- 1/2 cup whole cashews, raw preferred
- approximately 1/4 cup, 50g ground almonds
- 8 Tbsp Greek yogurt, whole milk
- 1 tsp turmeric
- 1/3 cup currants
- zest and juice of 1 lemon
GARNISH
- 1/3 cup slivered almonds
- fresh coriander leaves
- pomegranate seeds
- lemon wedges
INSTRUCTIONS :
Heat the oven to 350F.
In a pot, mix the rice with 1 3/4 cups of the stock (400ml). Then, let it boil. It’s time to take it off the heat and set it away. Cover and cook for 8 minutes on low heat.
For a big pan, put olive oil or ghee on the bottom and heat it on medium-high until it’s hot. Sprinkle salt and pepper on both sides of the chicken pieces. Then, cook them one side at a time for 5 minutes. Place the chicken on a plate and cover it with foil.
Season the onions and shallots with salt and pepper. Add them to the pan and sauté for about 15 minutes, turning often, until they get soft.
Toast the spices in a separate dry pan over medium-low heat for a few minutes, stirring them around the whole time. Take them off the heat and use a small food processor to grind them up. Put in the garlic and ginger, and blend them together into a rough paste.
The paste and nuts should be added to the pan with the onions. The food should be stirred almost constantly for 3 to 4 minutes so the garlic doesn’t turn brown.
Along with the rice, add the almond meal, yogurt, turmeric, currants, lemon juice and zest, and mix everything together well. If you need to, add salt and pepper.
Now put the chicken and rice in a big casserole dish one on top of the other. Put down half of the rice first, then half of the chicken. Even out the rest of the chicken and rice by adding them.
Make sure the rest of the hot stock is still hot before adding it to the dish. Tightly cover.
Put it in the oven and bake for 20 to 30 minutes, or until the chicken is fully cooked. This will depend on how big your chicken pieces are. It should read 160 to 165F on a thermometer.
Change the order of the chicken and rice, and then add the nuts, coriander leaves, and pomegranate seeds as a garnish. I also like to put some lemon wedges on the side.
NOTES :
With yogurt and salsa on the side, serve the biryani. This Homemade Garlic Naan Bread recipe is great if you want to make your own naan bread.
The next day, this tastes pretty good.
- Calories:Â 610Â kcal
- Carbohydrates:Â 51Â g
- Protein: 30Â g
- Fat:Â 32Â g
- Saturated Fat: 7Â g
- Polyunsaturated Fat:Â 6Â g
- Monounsaturated Fat: 16Â g
- Trans Fat:Â 1Â g
- Cholesterol: 114Â mg
- Sodium:Â 236Â mg
- Â Potassium:Â 677Â mg
- Fiber:Â 4Â g
- Sugar: 8Â g
- Vitamin A:Â 101Â IU
- Vitamin C:Â 3Â mg
- Calcium: 105Â mg
- Iron: 3Â mg
