- 4 whole chicken thighs (not just the legs)
- 10 cardamom beans (kakoule), lightly crushed
- 1 cinnamon stick
- 1 piece of ginger, about 7 cm, cut into slices
- 1 teaspoon cumin seeds, whole
- water, to boil rice
- 3 tablespoons butter
- 2 onions, cut in half and into thin strips
- 2 small fresh chili peppers, seeds removed and finely chopped
- 4 cloves of garlic
- 250 g basmati rice
- ½ teaspoon saffron
- a handful of raisins
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons mint, finely chopped
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Photo credit: G. Drakopoulos - Food Styling: T. Webb
Biryani is a celebratory dish in Indian cuisine. They make it for weddings, births and large family gatherings. It is a super delicious chicken that originally takes a very long time to cook and uses a variety of cookware. We have tried to make it in an easier way, but just as delicious!
- Pat the chicken thighs dry with some paper towels. Coat with some olive oil and season generously with salt and pepper. Set aside.
- Place the cardamom seeds, cinnamon stick, cumin seeds and ginger in a cheese cloth. Tie ends with some kitchen twine, securely. Place in a pot filled with 2 liters of water. Bring water to a boil and allow aromatics to simmer for 15 minutes. Remove pack of aromatics and discard. The water should have taken on a beautiful color.
- Heat a heavy pan and add the butter. When it melts, add the onion. Sauté for 8-10 minutes, until golden brown. Add the chili and garlic. Sauté until golden and release their aromas. Season with salt and pepper. Remove from pan and transfer to a bowl. Wipe down pan and place back on heat.
- Brown chicken in pan on all sides. Remove from pan and transfer to a bowl. Set aside to cool. When cool, remove and discard skin. Since the chicken will be boiled, the skin will lose its crispiness and become quite tough, so it is better to remove it.
- Bring the water to a boil, again. Add the rice along with a generous amount of salt. Boil for 5 minutes. Reserve a cup of broth and drain. Transfer rice to a bowl and add the saffron and raisins. Mix.
- It is now time to combine all of the ingredients and complete our dish.
- Spread half of the rice on the bottom of a narrow pot (about 20 cm).
- Spread half the onion nicely over the rice. Then add the chicken thighs along with all their juices. Over that, add the mint, cilantro and the remaining onion. Top with the rest of the rice.
- Add the reserved broth. Cover and simmer over low heat for ½ an hour, until the chicken and rice are done.
- Remove from heat. Mix and serve!
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by