How to make Brown Rice Biryani With Chutney Chicken -
Fragrant biryani with chicken marinated in green chutney.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Brown rice (ब्राउन राइस ), Chicken (चिकन)
Cuisine : Indian
Course : Rice
For more recipes related to Brown Rice Biryani With Chutney Chicken checkout Brown Rice Vegetable Pilaf , Hara Masala Brown Rice Pulao, Brown Basmati Pulao, Brown Fried Rice . You can also find more Rice recipes like Guinness World Record Khichdi Vegetable Pilaf - SK Khazana Kachche Murgh Ki Biryani Matki Pulao
Brown Rice Biryani With Chutney Chicken Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 51-60 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Brown Rice Biryani With Chutney Chicken Recipe
Brown rice soaked 1 1/2 cups
Chicken With bones 800 grams
Salt to taste
Cinnamon 2 inch stick
Green cardamoms 6
Cloves 8
Green chutney 1/2 cup
Yogurt 1/2 cup
Turmeric powder 1/4 teaspoon
Ghee 3-4 tablespoons
Onions sliced 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Fresh coriander leaves chopped 4 tablespoons
Saffron (kesar) 7-8 strands
Milk 2 tablespoons
Rose petals 8-10
Fresh mint leaves 12-15
Onions sliced and deep fried 2-3 medium
Kewra water 1 teaspoon
Rose water 1 teaspoon
Garam masala powder 1 teaspoon
Method
Step 1
Take green chutney in a bowl, add yogurt, salt, turmeric powder and mix. Marinate chicken pieces in it for an hour.
Step 2
Cook brown rice in four cups of water adding with salt, half the cinnamon, green cardamoms and cloves till three fourth done. Drain and set aside.
Step 3
Heat ghee in a deep pan, add the remaining cinnamon, green cardamoms, cloves and sliced onions and sauté till the onions turn brown. Add garlic paste, ginger paste and sauté adding a little water to avoid scorching. Add marinated chicken, mix and cook.
Step 4
Reduce heat, cover and cook for five minutes. Add chopped fresh coriander leaves. Dissolve saffron in milk.
Step 5
Take a deep microwave bowl. Spread a layer of half the brown rice at the base. Sprinkle half the saffron milk, rose petals, mint leaves, fried onions, kewra water, rose water and garam masala powder.
Step 6
Spread the chicken gravy and again spread layers of the remaining brown rice, saffron milk, rose petals, mint leaves, fried onion, kewra water, rose water and garam masala powder. Cover with a cling wrap, make a few holes on it.
Step 7
Cook on Microwave HIGH (100%) for five minutes. Allow standing time of five minutes.
Step 8
Remove the wrap and serve hot with a raita of your choice.
Nutrition Info
Calories : 2823 Kcal
Carbohydrates : 295.4 gm
Protein : 241.1 gm
Fat : 74.8 gm
Other : Fiber- 16.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
