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Handi Biryani Recipe

Recipe By Yasmin R Bakshi

Easy to carry in the pot to a picnic. Burst of aromas when opened that make everyone more hungry. One pot meal !

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Non Vegdiet
Handi Biryani
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Ingredients for Handi Biryani Recipe

  • 70 gms Rice -
  • 160.20 nos Chicken - (approx gms)
  • 40 gm Onion -
  • 1 nos Ginger garlic paste - table spoons
  • 40 gms Tomato -
  • 1/10 cup Curd -
  • As required Salt
  • As required red chili powder
  • 1/20 teaspoon Saffron -
  • 1.20 nos Green cardamom -
  • 0.40 nos Black Cardamom -
  • 0.40 inch Cinnamon stick -
  • 3 nos Pepper corns -
  • 0.40 nos Mace - pinch
  • 2 nos Cloves -
  • 0.40 nos Bay leaves -
  • 1/5 nos Star anise -
  • As required Oil - for frying
  • 1/5 cup Desi Ghee -
  • 1/5 teaspoon Garam Masala Powder -
  • As required Mint leaves - big handful
  • As required Coriander leaves - big handful
  • 0-0.60 nos Green Chilies -
  • 1/10 cup Milk -

Directions: Handi Biryani Recipe

  • STEP 1.Marinate the chicken pieces in one tablespoon of ginger garlic paste, salt, two table spoons of oil, two table spoons of curd and two pinch of garam masala powder. Refrigerate for two hours atleast.
  • STEP 2.Soak rice for an hour and boil in an open pot until 90% cooked with little salt and one tablespoon of oil.
  • STEP 3.Jullien the onions and deep fry golden crisp. Keep aside.
  • STEP 4.Take half a cup of same oil, heat and add all whole spices until they crackle. Add in chopped tomatoes , balance of ginger garlic paste. Cook until the oil surfaces.
  • STEP 5.Add in the fried onions, keep a handful aside.
  • STEP 6.Cook until the masala blends. Add whisked curd, salt, red Chili powder, garam masala powder..
  • STEP 7.Add in the marinated chicken. Sauté. Add two cups of water. Cook on slow until the chicken tenderises .
  • STEP 8.Finely chop the mint and coriander leaves.
  • STEP 9.Dissolve the saffron in Luke warm milk.
  • STEP 10.In a pot pour in a little curry of chicken and layer it with boiled rice. Add some chicken curry with some chicken pieces on top of the boiled rice. Sprinkle some mint and coriander leaves. Place 2-3 green chilies over them. Sprinkle some saffron milk.
  • STEP 11.Repeat the layering of rice, chicken curry, mint - coriander leaves and green chilies with. Saffron milk.
  • STEP 12.Re- repeat until the rice and curry finish.
  • STEP 13.On the top most layer sprinkle the reserved fried onions (birista) .
  • STEP 14.Heat one cup of water and mix in the desi ghee.
  • STEP 15.Pour the ghee water evenly over the layered rice.
  • STEP 16.Close the lid tight. Seal the lid with wheat dough.
  • STEP 17.Put on full flame for 5 minutes. Lower the flame for 15 minutes. Switch off the flame.
  • STEP 18.Open the lid just before serving.
Nutrition
value
326
calories per serving
3 g Fat8 g Protein66 g Carbs7 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    8g
  • Carbs
    66g
  • Fiber
    7g

MacroNutrients

  • Carbs
    66g
  • Protein
    8g
  • Fiber
    7g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    128mg
  • Iron
    5mg
  • Vitamin A
    645mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    2mg
  • Phosphorus
    157mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Yasmin R Bakshi