Recipe - Saudi Chicken Biryani Recipe
|Photo: Saudi Chicken Biryani Recipe|
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invi
Serves: 6 persons
Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes
1200 g whole chicken, cut into 8 pieces
8 cups water or 2000 ml
2 dried limes
2 cubes MAGGIÂ® Chicken Bouillon
2Â½ cups basmati rice or 500 g, washed and drained
2 tablespoons ghee
3 medium onions or ᒂ g, sliced
1 cup yoghurt or 250 g
Â¾ teaspoon ground black pepper
Â¾ teaspoon groun
Â¾ teaspoon ground coriander
Â¾ teaspoon ground turmeric
Â¾ teaspoon ground
Â¾ teaspoon ground cinnamon
3 cloves garlic, crushed
1 teaspoon ground saffron, soaked in Â¼ cup or 60ml hot water
Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGIÂ® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until chicken is tender.
Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups or 1500ml) and boil the rice for Ǫ minutes or until almost cooked. Drain the rice and set aside.
Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.
Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.
Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.
Cover and cook over low heat for 25â€“30 minut
Serve on a large serving dish and garnish with fried nuts.
Energy : 844.00 Kcal
Protein : 46.00 g
Carbohydrate : 80.00 g
Fats : 37.00 g
From Nestle Family
More Arabic Food Recipes:
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans
Mutabbag Bel Laham
Shakreyah with Broad Beans
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