Green Chicken Biryani Recipe

By | Published , Last Updated on | Biryani, Chicken | One Comment

Chicken Breasts – 2, boneless
Yogurt – 1/2 cup, whisked
Salt – 1 1/2 tsp
Spinach Leaves – 3 cups
Ghee or Oil – 1/2 cup
Coriander Powder – 2 tblsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Rice – 1 cup

Grind to a paste:
Onions – 2, medium
Ginger – 1 inch piece
Garlic – 5 to 6 cloves

For Garnish:
Coriander Leaves – 2 tblsp, minced
Green Chillies – 2 to 3, chopped
Juice of 1/2 a Lemon

1. Wash chicken and set aside to drain in a strainer.
2. Cut into bite-sized pieces.
3. Mix ground paste with yogurt and salt.
4. Rub into chicken and set aside to marinate for 1 hour.
5. Wash spinach in several changes of water, drain and mince.
6. Place in a strainer and pour 2 cups of boiling water over spinach.
7. Drain thoroughly.
8. Puree spinach and set aside.
9. Heat ghee or oil in a heavy based pan over moderate heat.
10. Add chicken with its marinade, spinach and spice powders.
11. Cover pan and cook over moderate heat for 10 to 15 minutes till water released from chicken is almost absorbed.
12. Remove any excess ghee or oil from pan.
13. Drain rice and add to pan.
14. Stir till translucent.
15. Mix in 2 cups of water.
16. Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
17. Sprinkle with coriander leaves, chillies and lime juice.
18. Serve hot.

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