Don’t you love boneless chicken biryani? Well, to most people who has tasted this delicacy once, it is an emotion and something people used to consume as a staple diet! Yes, you read that correctly! No matter which part of India you are from, I am sure you love biryani. Biryani is that type of dish that is an evergreen delicacy in people’s eyes. Everyone grows up loving it and considers it a special treat.
Biryani also has a pretty wide fan base outside of India. The versatile nature of the dish makes it one of the most well-loved dishes in the world. Chicken biryani, mutton biryani, veg biryani, and all the variations of biryani are a part of Indian cuisine.
So, when we talk about chicken biryani, we do so with the utmost fondness and delight. But let’s all agree that boneless chicken biryani is way better because it saves you the hassle of picking out bones from your mouth while you’re enjoying your biryani. So, in this blog, we will talk about boneless chicken biryani recipes. Let’s get into it!
Boneless chicken biryani calories
We all enjoy biryani, and no one can disagree that biryani doesn’t taste good. Moreover, we must keep in mind that biryani is not that healthy. Considering all of the ingredients that go in biryani, it is quite a heavy food item, and if consumed daily, can lead to various health risks.
Since biryani has been seen to make people instantly happy, no one keeps in mind the calorie count. Granted, a dish like biryani is eaten till your heart is content, but keeping the calories in mind will only do you good. However, since every biryani preparation is different from the other, the calories might vary. For example, a store-bought chicken biryani might contain more calories than a homemade healthy one. Egg biryani might differ in calories from mutton biryani. The rice used in biryani will also make a difference in calories.
Mostly the meat is what we consider when we calculate the calories in biryani. So, let us consider chicken biryani with boneless chicken. Two hundred grams of boneless chicken biryani contain about 290-300 calories. Its nutritional facts are;
|Saturated fat||1.7 grams|
|Trans fat||0.1 grams|
|Dietary fiber||1.4 grams|
290-300 calories are not a lot when it comes down to it. However, if you’re concerned about it, you can exercise for ten/twenty minutes or take a walk. Just remember to eat biryani while keeping in mind your portion control. Too much of anything is bad for you, as they say.
So, now let’s get into the recipes of biryani which you can easily make at home! Let’s check them out!
Boneless chicken dum biryani
Yes, you can make biryani in a pressure cooker if you want to. But if you want the best out of all the spices you put in your biryani, then cooking your biryani in the “dum style” is the way to go. The name might make you feel that it is hard to make, but making dum biryani is surprisingly easy.
All you have to do is assemble all of the ingredients in your pot and then seal it. Sealing it packs all the flavors inside, and then you get that perfectly cooked meat and flavorful rice. Using boneless chicken is also a plus point as it cooks way faster. So, without further ado, let’s get to the recipe.
Ingredients- Chicken (half kg), ginger and garlic paste (one tablespoon), turmeric (one-fourth teaspoon), cumin powder (half teaspoon), red chili powder (one and a half teaspoon), coriander powder (one teaspoon), garam masala powder (one teaspoon), fennel powder (half teaspoon), oil, salt per taste, fried onion (one-third cup), coriander leaves chopped, curd, mint, saffron milk (one-fourth cup), ghee (one tablespoon), basmati rice (two cups), bay leaf (one), cloves (two), cardamom (two), shahi jeera (half teaspoon ), water (8 cups)
- First, we need to soak the rice in water after washing it. Keep it soaked in water for 30 mins.
- For marinating the chicken, use mint, coriander, green chili, salt, oil, cumin powder, garam masala, ginger-garlic paste, coriander powder, fried onions, turmeric powder, and curd. Mix well so that the chicken is completely coated, and let it rest overnight or for 3-4 hours.
- In a separate pot, add water, bay leaves, cumin seeds, mint leaves, oil, cloves, and salt. Let the mixture boil for some time.
- After a few minutes, take the rice which has been soaking in water for 30 minutes, and add it. Let the rice cook along with the bay leaves, cumin seeds, etc. After the rice is partially cooked, remove it from the pot and keep it aside.
- Now in a pan, heat some oil. Add your whole spices (bay leaves, cardamom, black cardamom, cloves, and mace). After it starts smelling good, add your marinated chicken and cook it.
- Now, in the same pan the chicken was cooking, add the partially cooked rice. Garnish with some fried onions, coriander, mint leaves, ghee, and saffron milk. Please keep it on the dum for 15 minutes on low flame. Turn the flame off and allow it to rest for another 15 minutes.
- Your boneless chicken dum biryani is done. Serve it hot with some raita on the side and enjoy.
Boneless chicken biryani in the pressure cooker
So, above, we have listed the recipe for boneless chicken dum biryani. Cooking in the “dum style” is a great way of bringing out the best from your biryani, but let’s all agree that the process is a bit lengthy and hectic. It makes us more tired than we already are. So if you want to make some biryani quickly and easily, without having to go through all the hassles of setting up the “dum,” then this pressure cooker biryani recipe will be the perfect one for you. So, let’s get into it.
Ingredients- chicken boneless (300 grams) yogurt (100 grams), garam masala (one teaspoon), ginger garlic paste (one teaspoon), lemon juice (one teaspoon), turmeric powder (one teaspoon), salt per taste, basmati rice (300 grams), ghee, four to five cardamom, water (600 ml), cinnamon, elaichi four to five, two tejpatta, onions (150 grams), green chili paste (one tablespoon), tomatoes (100 grams), coriander, mint, red chili powder (one teaspoon), fried onions.
- For the first step, you need to marinate the chicken. Marinate it with yogurt, garam masala, ginger-garlic paste, lemon juice, and turmeric. Keep it in the fridge for one hour and let it marinate.
- Now wash your rice. Keep it aside for later use.
- Start chopping your onions, tomatoes, mint, and coriander. In a cooker, heat up some ghee and put in your cardamom, cloves, cumin seeds, cinnamon, and bay leaves. After cooking them for a few minutes, add the chopped onions, green chilies paste and cook it on low heat until the onions turn golden brown.
- Now add in the chopped tomatoes, salt per taste, and chili powder. Keep cooking until the mixture is a little pulpy.
- Now it is time to add the chicken. After it has been kept marinating for one hour, you need to take it out and add it to this masala. Keep cooking the chicken until it is partially cooked.
- Now add in the rice after straining it from the water. Add mint and coriander leaves too. Close the pressure cooker and let it cook until two whistles. After two whistles, let it rest for a while.
- Mix well and serve it hot with raita on the side.
Boneless chicken biryani Hyderabad
Hyderabadi biryani is famous for its unique spice combination and preparation methods. But do not fear, because you can make boneless chicken Hyderabadi biryani at home. Hyderabadi biryani is also a bit more heavy and spicier than that regular biryani. So, without further ado, let’s get into the recipe.
Ingredients- plain yogurt one cup, onion paste (75 grams), ginger garlic paste (one and a half tablespoon), chopped green chilies, turmeric powder ( one teaspoon), lemon juice (2 tablespoons), coriander leaves chopped, chicken (500 grams boneless), four cloves, four cardamoms, cinnamon one inch, cumin seeds (one teaspoon), basmati rice (two cups), four cloves, six cardamoms, one bay leaf, salt per taste, ghee (four teaspoons), oil, chopped onions (200 gram), saffron milk, mint leaves, coriander, almond toasted.
- Take a bowl and add your yogurt to it. In that yogurt, add onion, chili, garlic, ginger, turmeric, lime juice, coriander, and salt. In that mixture, add cloves, cardamom, cinnamon one inch, and cumin seeds finely mixed into a powder. Mix it well with the yogurt. Now add 500 grams of chicken into that mixture. Marinate with your hands. Massage the chicken so that the yogurt marinate penetrates the chicken better. After you are done marinating, keep the chicken aside for two to six hours.
- Now for the rice, wash it properly until all the dirt is washed away. Keep the rice soaked in water for at least 15 minutes. Then drain it.
- In a large pot, add two-liter water. Then add cardamom, bay leaves, cloves, and cinnamon to it. Now, add the rice to the water. Cook it on low heat until it is halfway cooked. Drain it and keep it for later use.
- Now, for the fried onions, add some ghee and oil to a pan. Start frying your chopped onions until it is crisp and caramelized. Set it aside.
- Now you need to layer the biryani. Take a big pot and spray one tablespoon of oil on the bottom. Spread your chicken all along the bottom. Now take your rice (half of it) and layer that on top of the marinated chicken. Spread saffron milk, one tablespoon of ghee, and chopped coriander leaves over the top. Repeat this process again to create another layer just like this. Spread foil all over the top to seal it and cover it with a tight lid.
- Cook this for some time on medium heat, then lower the heat and cook it for like 20-25 minutes.
- After it is cooked, take off the foil and garnish using roasted almonds and coriander.
Chicken biryani Jamie Oliver
In the beginning, we said that biryani has a fan base that is spread all over the world. However, we will look at a recipe prepared for us by Chef Jamie Oliver. If you don’t know who Jamie Oliver is, he is a very famous British chef. He has written many cookbooks and hosted shows as well. He says that this biryani recipe is one of his favorites, so let’s get into the recipe asap!
Ingredients- basmati rice (300 grams), boneless chicken (600 grams), turmeric powder (half teaspoon), chili powder (half teaspoon), yogurt (three-tablespoon), ghee, four cardamoms, cumin seeds (one teaspoon), chopped onions, chopped tomatoes, tomato puree, green chili, ginger garlic paste (two tablespoons), coriander powder (one teaspoon), salt, saffron milk, garam masala (half teaspoon), mint leaves and coriander leaves chopped.
- Take some yogurt in a bowl. Add chili powder, turmeric, and salt to it. Now take your boneless chicken and marinate it with the yogurt. You can let it marinate for twenty minutes or keep it in the fridge overnight.
- In a pan, take oil and heat it. Add green chilies, cardamom, and cumin. Then add the chopped onions, tomatoes, and tomato puree. Add the ginger-garlic paste and fry it for a few minutes.
- Now add the chicken along with some coriander powder. Stir it well so that it is coated properly by the masala.
- Now layer the biryani. Put the rice over the chicken with saffron milk, garam masala, mint, and coriander. Repeat the layer again and cook it for a few more minutes.
- Your biryani is done. Serve it hot.
So, we have come to the end of this blog. I hope all of the recipes given here have been useful to you, and you’ve cooked amazing biryani for your family and friends. I wouldn’t be too surprised if you are the star cook of your family now after making such delicious biryani for everyone! Follow more such recipes, and excel as a cook.