Chicken biryani with tomato and coriander salsa

Summary

Experience the rich flavours of Indian cuisine with our recipe for Chicken Biryani with Tomato and Coriander Salsa. This hearty, aromatic dish combines tender chicken pieces with fragrant basmati rice, and is served with a refreshing tomato and coriander salsa for a delightful contrast. This recipe is perfect for those looking for a taste adventure, and is sure to impress your guests at your next dinner gathering.

Ingredients

You’ll need the following ingredients:

• 2 chicken breasts (approximately 500g)
• 1 cup of basmati rice (200g)
• 2 cups of water (500ml)
• 2 large, ripe tomatoes (200g)
• A bunch of fresh coriander (50g)
• 1 large onion (150g)
• 2 cloves of garlic
• 1 tablespoon of garam masala (15g)
• 1 tablespoon of turmeric (15g)
• Salt to taste
• 2 tablespoons of vegetable oil (30ml)

Preparation and cooking time: 60 minutes
Serves: 2

Nutritional Facts

Per serving, this Chicken Biryani with Tomato and Coriander Salsa contains approximately:

• 550 calories
• 35g of protein
• 50g of carbohydrates
• 20g of fat
• 5g of fibre
• 10g of sugar

how to make the Chicken biryani with tomato and coriander salsa

Follow these detailed steps to make your Chicken Biryani with Tomato and Coriander Salsa:

1. Rinse the basmati rice under cold water until the water runs clear.
2. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until they become soft and golden.
3. Add the garam masala and turmeric to the pan, stirring well to coat the onions and garlic.
4. Add the chicken breasts to the pan, ensuring they are well coated with the spice mix. Cook until they are thoroughly browned.
5. Add the rinsed basmati rice to the pan, stirring well to combine with the other ingredients.
6. Add the water to the pan, and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, or until the rice is cooked and the water is absorbed.
7. While the biryani is cooking, prepare the tomato and coriander salsa. Dice the tomatoes and chop the coriander leaves. Mix them together in a bowl, adding salt to taste.
8. Once the biryani is cooked, serve it hot, topped with the tomato and coriander salsa.

Tips

1. For a more intense flavour, marinate the chicken in the spice mix for a few hours before cooking.
2. If the rice is not fully cooked after 20 minutes, add a little more water and continue cooking.
3. The tomato and coriander salsa can be prepared ahead of time and refrigerated.

Serving Suggestions

Serve your Chicken Biryani with Tomato and Coriander Salsa hot, straight from the pan. The refreshing tomato and coriander salsa provides a delightful contrast to the warm, spiced biryani. For a complete meal, serve with a side of cucumber raita and naan bread. Enjoy this authentic Indian dish that will transport you to the vibrant streets of India, right from your own kitchen.

in conclusion

Remember, cooking is not just about the end product, but also the journey. So enjoy the process of making this Chicken Biryani with Tomato and Coriander Salsa, and the satisfaction that comes from creating a delicious, homemade meal.

Chicken biryani with tomato and coriander salsa

Experience the rich flavours of Indian cuisine with our recipe for Chicken Biryani with Tomato and Coriander Salsa. This hearty, aromatic dish combines tender chicken pieces with fragrant basmati rice, and is served with a refreshing tomato and coriander salsa for a delightful contrast. This recipe is perfect for those looking for a taste adventure, and is sure to impress your guests at your next dinner gathering.

5 from 1 vote

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Total Time: 1 hour hour

Nutritions

Nutrition Facts

Chicken biryani with tomato and coriander salsa

Amount per Serving

Calories

500

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

50

g

17

%

Fiber

 

5

g

21

%

Sugar

 

10

g

11

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 chicken breasts approximately 500g
• 1 cup of basmati rice 200g
• 2 cups of water 500ml
• 2 large ripe tomatoes (200g)
• A bunch of fresh coriander 50g
• 1 large onion 150g
• 2 cloves of garlic
• 1 tablespoon of garam masala 15g
• 1 tablespoon of turmeric 15g
• Salt to taste
• 2 tablespoons of vegetable oil 30ml

Instructions

• Rinse the basmati rice under cold water until the water runs clear.
• Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until they become soft and golden.
• Add the garam masala and turmeric to the pan, stirring well to coat the onions and garlic.
• Add the chicken breasts to the pan, ensuring they are well coated with the spice mix. Cook until they are thoroughly browned.
• Add the rinsed basmati rice to the pan, stirring well to combine with the other ingredients.
• Add the water to the pan, and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, or until the rice is cooked and the water is absorbed.
• While the biryani is cooking, prepare the tomato and coriander salsa. Dice the tomatoes and chop the coriander leaves. Mix them together in a bowl, adding salt to taste.
• Once the biryani is cooked, serve it hot, topped with the tomato and coriander salsa.

Notes

For a more intense flavour, marinate the chicken in the spice mix for a few hours before cooking.
If the rice is not fully cooked after 20 minutes, add a little more water and continue cooking.
The tomato and coriander salsa can be prepared ahead of time and refrigerated.
Serve your Chicken Biryani with Tomato and Coriander Salsa hot, straight from the pan. The refreshing tomato and coriander salsa provides a delightful contrast to the warm, spiced biryani. For a complete meal, serve with a side of cucumber raita and naan bread. Enjoy this authentic Indian dish that will transport you to the vibrant streets of India, right from your own kitchen.