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Chicken Buriyani

Chicken Buriyani recipe image
This rich and aromatic Chicken Buriyani is a comforting one-pot meal that blends tender chicken pieces with hard-boiled eggs, creamy coconut, and crunchy cashews. The deep flavor profile comes from a blend of warm spices like cardamom, cloves, and paprika, balanced by the tang of yogurt and the earthiness of tomato paste. It offers a satisfying texture contrast between the soft meat and crunchy nuts. Perfect for a hearty weeknight dinner or a casual gathering, this dish brings authentic Indian-inspired warmth to your table without requiring complex techniques or hard-to-find ingredients.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1245
Dietary: Gluten-free
Description
This rich and aromatic Chicken Buriyani is a comforting one-pot meal that blends tender chicken pieces with hard-boiled eggs, creamy coconut, and crunchy cashews. The deep flavor profile comes from a blend of warm spices like cardamom, cloves, and paprika, balanced by the tang of yogurt and the earthiness of tomato paste. It offers a satisfying texture contrast between the soft meat and crunchy nuts. Perfect for a hearty weeknight dinner or a casual gathering, this dish brings authentic Indian-inspired warmth to your table without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 1 Chicken
  • 60 gram Onion
  • 2 Fresh Chillies
  • 25 gram Coconut
  • 100 Fresh Cashewnuts
  • 2 Cloves
  • 2 Cardamoms
  • 4 Eggs
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 60 milliliter Tomato paste
  • 60 gram Yoghurt
  • 1 teaspoon Paprika
  • 1 teaspoon Chilli powder
  • 3 teaspoon Curry paste
  • 50 milliliter Oil
Directions
  1. 1
    Hard boil the eggs, then peel and set aside.
  2. 2
    Cut the chicken into bite-sized pieces and season with salt and turmeric.
  3. 3
    Heat oil in a large deep pan or pot over medium-high heat.
  4. 4
    Add the whole cloves and cardamoms, frying for 30 seconds until fragrant.
  5. 5
    Add the chopped onions and saut until golden brown and soft.
  6. 6
    Stir in the curry paste, paprika, and chilli powder, cooking for 1 minute.
  7. 7
    Add the chicken pieces and sear until lightly browned on all sides.
  8. 8
    Mix in the tomato paste and yogurt, stirring well to combine.
  9. 9
    Add the coconut pieces and enough water to just cover the ingredients.
  10. 10
    Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  11. 11
    Gently fold in the peeled hard-boiled eggs and cashewnuts.
  12. 12
    Simmer uncovered for another 5 minutes to thicken the sauce.
  13. 13
    Taste and adjust salt if needed before serving hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1245kcal
% Daily Value *
Total Fat 126.8g196%
Saturated Fat 19.3g97%
Cholesterol 208.8mg70%
Sodium 1463mg61%
Total Carbohydrate 29.1g10%
Dietary Fiber 6.1g25%
Sugars 15.3g
Protein 78.5g157%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, biryani, curry, indian, spicy, coconut, cashews, eggs, onion, turmeric, yogurt, tomato, cardamom, cloves, dinner, one-pot, aromatic, simmered, hearty, comfort food
Read it online: https://www.chefs-mate.com/recipe/chicken-buriyani/