Who is the chicken from vegetable biryani

Here is another Indian recipe for Biryani, this time cooked with Chicken breast fillet. Instead of chicken, you can use other types of meat for this dish.

Servings: 4-6


500g Chicken breast fillet (skinless), wash, dry and cut into 3 cm cubes.
1 piece of ginger, approx. 4 cm, peeled and finely grated or chopped
2 large cloves of garlic, peeled and finely grated or chopped
3 tbsp yogurt
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon cardamom powder
¾ - 1 teaspoon salt
250 g Basmati rice
1 can Saffron threads (0.1 g)
1 small bunch of coriander, washed, dried and chopped into small pieces
2 green chili peppers, cleaned, cores removed and finely chopped
2 onions, peeled, one cut into small cubes and the other halved and thinly sliced
4 tbsp ghee / butter
2 ripe tomatoes, washed and cut into small pieces
1 teaspoon Garam Masala


1. Put the garlic, ginger, yogurt, salt and the remaining spices in a bowl and mix well.
2. Add the meat, mix everything well and cover and marinate in the refrigerator for at least 2 hours.
3. Cook the rice in salted water according to the instructions on the package, adding the saffron threads.
4. Heat 2 tablespoons of ghee / butter in a large pan and fry the onions for approx. 5 minutes. Add the chillies and sauté for a few seconds.
5. Stir the meat with the marinade into the onion mixture and cook uncovered for approx. 10 minutes.
6. Let the tomatoes simmer for about 10 minutes, until the meat is soft. Season with garam masala.
7. Heat the rest of the ghee in a small pan and fry the onion in it for about 8 minutes until crispy.
8. Carefully mix the rice with the meat and place in an ovenproof dish. Close the mold tightly with a lid or aluminum foil. Cook in the hot oven (center) for about 15 minutes.
9. Decorate with onion and serve warm with yogurt or raita.