ingredients icon Ingredients

  • 1 tablespoon ghee (or vegetable oil)
  • 750g pounds boneless, skinless chicken breasts, cut into 1" cubes
  • 1 medium onion, chopped
  • 2 green chillie
  • 3 tablespoons prepared ginger paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 1 tablespoon minced garlic
  • 2 large tomatoes, chopped
  • 1/2 cup golden raisins
  • 1 cup uncooked basmati rice
  • 4 Maggi seasoning cubes disolved in 2 cups of water
  • 1/4 cup sliced unsalted cashew
  • 1 lime, cut into wedges

ingredients icon Method

Step 1

Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.

Step 2

Turn the chicken pieces and add the onion, jalapeno, ginger, salt, garam masala, cumin, turmeric, and salt. Saute for 3 minutes, or until the onions have softened.

Step 3

Add the garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth. Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan, and allow the rice to continue to steam for another 10 minutes.

Step 4

Garnish with cilantro leaves and almond slices. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.


ingredients iconNutritional Information (Per Serving)

Good to know:-

Good to remember:-

Calories (Kcal) 498

Protein (g) 49

Fat (g) 12

Carbohydrates (g) 49

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