Italian Chicken Biryani
- 60 min
- mild
- Serves 3
Italian chicken biryani layered with chicken mince, tomato and basmati rice. Mild, serves 3, about an hour plus soaking and resting, with step-by-step video.
Good for: Party
Ingredients
- Water2 litre
- Bay Leaves2 grams
- Basil Leaves2 grams
- Salt1 tbsp
- Tomato250 grams
- Garlic, Crushed18 grams
- Basil Leaves, Chopped3 tbsp
- Salt3 grams
- Onion, Finely Chopped100 grams
- Black Peppercorns, Crushed½ tsp
- Water¼ cup
- Olive Oil3 tbsp
- Mozzarella Cheese½ cup
- Chicken400 grams
- Basmati Rice1¼ cup
- Thyme, Chopped1 tsp
- Rosemary, Chopped1 grams
- Chilli Flakes2 grams
Contains: milk.
Nutrition
Per 1 person, and for all 3 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 3 people |
|---|---|---|
| Energy | 705kcal | 2115kcal |
| Protein | 40g | 120g |
| Carbohydrate | 74g | 222g |
| Fat | 28g | 85g |
| Fibre | 3.4g | 10g |
| Sugar | 3.9g | 12g |
Cookd masalas for chicken
Method
Soak the basmati rice in enough water for 20 minutes. Drain and set aside.
Score & blanch the tomatoes in hot water until the skins loosen. Peel, roughly crush and set aside.
Heat 2 tbsp olive oil in a wide, heavy-bottomed pan. Add the crushed garlic, thyme, rosemary and basil. Sauté briefly on low-medium heat until aromatic; do not brown the garlic. Add the chilli flakes, followed by the chopped onion. Cook for 3-4 minutes until the onion softens.
Add the crushed tomatoes and cook on medium heat for 6-8 minutes, until the tomatoes break down and the mixture becomes thick and saucy. Add the salt and pepper.
Add the chicken mince. Break it up well and cook for 5 minutes, until the mince changes colour and is mostly cooked. Switch off the heat. Add some water, about ¼ cup.
Meanwhile, bring 2 L water to a rolling boil in a separate pot. Add 1 tbsp salt, basil & bay leaves and the soaked, drained basmati rice. Cook the rice for 6-7 minutes, until it is about 70% cooked: the grain should be elongated and soft outside but still firm in the centre. Drain immediately.
Layer the drained rice evenly over the chicken mince. Sprinkle 1/4 cup water over the rice.
Drizzle olive oil over the top. Finish with chopped basil leaves and any cheese. Cover the pan tightly with a lid. Cook on the lowest flame for 15 minutes. If the pan is thin-bottomed, place it over a tawa to prevent the base from catching
Switch off the heat and rest, covered, for 10 minutes. Open, gently fluff the rice from the sides without aggressively mixing the layers, and serve hot.
Before you start
- How long does Italian Chicken Biryani take?
- 1 hour from start to finish. That is 25 minutes of preparation and 35 minutes of cooking.
- How many people does Italian Chicken Biryani serve?
- 3. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Italian Chicken Biryani vegetarian?
- No, it contains meat or fish.
- Is Italian Chicken Biryani spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Italian Chicken Biryani?
- 400 grams Chicken, 1¼ cup Basmati Rice, 1 grams Rosemary, 2 grams Chilli Flakes, 1 tsp Thyme, 2 grams Bay Leaves, and a few more listed on this page.
- Do I need a pressure cooker for Italian Chicken Biryani?
- No, it is cooked in an open pot.
- How many calories are in Italian Chicken Biryani?
- About 705 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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