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Green Chicken Briyani
This is a special must have dish to try this coming Ramadan! Try out this recipe & enjoy this delicious Green Chicken Briyani with the family.
Ini satu hidangan istimewa yang mesti dicuba musim Ramadan yang akan menjelang ini! Jom, cubalah resipi Green Chicken Briyani yang disediakan dengan Planta. Nikmati kelazatannya dengan seisi keluarga tersayang.
This is a special must have dish to try this coming Ramadan! Try out this recipe & enjoy this delicious Green Chicken Briyani with the family.
Ini satu hidangan istimewa yang mesti dicuba musim Ramadan yang akan menjelang ini! Jom, cubalah resipi Green Chicken Briyani yang disediakan dengan Planta. Nikmati kelazatannya dengan seisi keluarga tersayang.
Cooking time50 minutes- Prep time10 minutes
Servings4
For the rice
- 1 litre of water
- salt
- 500 grams basmati rice soaked
- 3 green chillies
- 1/3 cup fried onions
- 1 bay leaf
- 1 tablespoon Planta margarine
For the green paste
- 1 cup coriander leaves
- 1 cup mint leaves
- 1/2 cup spinach leaves
- 8 - 9 green chillies
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- 15 - 20 cloves of garlic
- 2 inch piece of ginger
- 1 teaspoon cumin seeds
For the chicken marinade
- 1 kg chicken leg and thigh pieces
- 1 cup natural yogurt
- 2 teaspoons garam masala
- 1 tablespoon Planta margarine
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 3 green cardamoms
- 1 black cardamom
- 2 - 3 cloves
- salt
- 1/4 cup milk
- pinch of saffron
- 1 tomato
- 2 hard-boiled eggs
- 1/3 cup crispy fried onions
- Add the rice to boiling water seasoned with salt, green chillies, fried onions, a bay leaf and Planta margarine.
- Once the rice is cooked to 80%, drain the water and set aside.
- To make the green masala, add coriander leaves, mint leaves, spinach leaves, green chilies, turmeric powder, lemon juice, garlic, ginger, cumin seeds and water to a grinder and grind into a fine paste.
- Marinate the chicken with the green paste along with natural yogurt, garam masala and fried onions. Set aside in the refrigerator for at least 2 hours.
- In a large pot, add some Planta, once melted, add the cumin seeds, bay leaf, cinnamon, cardamoms and cloves.
- Then add the marinated chicken and salt. Allow this to cook on a low flame for 20 - 25 minutes.
- Infuse the warm milk with saffron. Layer the partially cooked rice over the chicken and then drizzle the saffron infused milk over it.
- Layer the tomatoes, eggs and a sprinkle of fried onions on the top of the rice and then cover and steam for 10 minutes. Carefully fluff it up and serve.
| Energy (kcal) | 1220 kcal |
| Energy (kJ) | 5104 kJ |
| Protein (g) | 64.9 g |
| Carbohydrate incl. fibre (g) | 120.8 g |
| Carbohydrate excl. fibre (g) | 115.0 g |
| Sugar (g) | 8.2 g |
| Fibre (g) | 5.8 g |
| Fat (g) | 51.4 g |
| Saturated fat (g) | 14.9 g |
| Unsaturated fat (g) | 32.3 g |
| Monounsaturated fat (g) | 20.8 g |
| Polyunsaturated fat (g) | 11.5 g |
| Trans fat (g) | 1.3 g |
| Cholesterol (mg) | 305 mg |
| Sodium (mg) | 364 mg |
| Salt (g) | 0.91 g |
| Vitamin A (IU) | 2553 IU |
| Vitamin C (mg) | 137.6 mg |
| Calcium (mg) | 272 mg |
| Iron (mg) | 11.58 mg |
| Potassium (mg) | 1256 mg |
