Chicken Biryani Cut, 1 Kg

Chicken Biryani Cut: Weight, Health Benefits, and Full Recipes

Weight per Piece:
Chicken Biryani cut includes various parts of the chicken such as drumsticks, thighs, wings, and breast pieces, all of which are cut into medium-sized portions suitable for cooking biryani. Each piece typically weighs between 50 to 100 grams.

Health Benefits of Eating Chicken:

1. High Protein Content: Chicken is rich in lean protein, which helps in muscle building, repair, and maintenance.
2. Low in Fat: Chicken, especially without the skin, is low in fat, making it a healthier option for weight management.
3. Rich in Vitamins and Minerals: Chicken provides essential vitamins like B6 and B12, as well as minerals like phosphorus and selenium, which promote healthy bones and boost metabolism.
4. Supports Heart Health: Chicken is a good source of niacin (vitamin B3), which helps lower cholesterol levels and supports heart health.
5. Improves Immunity: Chicken contains zinc and iron, which help support immune function and prevent anemia.

3 Indian Biryani Recipes (Step-by-Step)

1. Hyderabadi Chicken Dum Biryani

Ingredients:

• 500g chicken biryani cut
• 2 cups basmati rice
• 2 onions (fried)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 green chilies (slit)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup chopped mint and coriander leaves
• 1/2 cup milk with saffron
• 2 tbsp ghee
• 2 cups water
• Salt (to taste)

Steps:

1. Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, salt, garam masala, mint, and coriander leaves. Let it sit for 2-3 hours.
2. Soak basmati rice for 30 minutes and cook it in boiling salted water until 70% done. Drain and set aside.
3. In a large pan, heat ghee and layer the marinated chicken at the bottom.
4. Spread the half-cooked rice on top of the chicken. Add fried onions and saffron-infused milk.
5. Cover tightly with a lid, seal with dough if necessary, and cook on a low flame (dum) for 30-40 minutes.
6. Serve hot with raita and salan.

2. Lucknowi Chicken Biryani

Ingredients:

• 500g chicken biryani cut
• 2 cups basmati rice
• 1 cup yogurt
• 2 onions (fried)
• 2 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 4 cloves, 2 cardamoms, 1 cinnamon stick
• 1 tsp garam masala
• 1/2 cup milk with saffron
• 1/2 cup ghee
• 2 tbsp rose water
• Salt (to taste)

Steps:

1. Marinate the chicken with yogurt, ginger-garlic paste, and salt. Keep aside for 1 hour.
2. Cook basmati rice in boiling salted water with whole spices (cumin seeds, cloves, cardamom, cinnamon) until 70% cooked. Drain and set aside.
3. In a heavy-bottomed pan, heat ghee and add marinated chicken. Cook until chicken is half done.
4. Layer the half-cooked rice over the chicken and drizzle with saffron milk and rose water.
5. Add fried onions on top and cover tightly. Cook on low flame for 30 minutes (dum).
6. Serve with yogurt and mint chutney.

3. Kolkata Chicken Biryani

Ingredients:

• 500g chicken biryani cut
• 2 cups basmati rice
• 1 large potato (cut into halves)
• 1 cup yogurt
• 2 onions (sliced)
• 2 tbsp ginger-garlic paste
• 1 tsp biryani masala
• 2 tbsp ghee
• 1 tsp kewra water
• 1 boiled egg
• Salt (to taste)

Steps:

1. Marinate the chicken with yogurt, ginger-garlic paste, and biryani masala for 2 hours.
2. Cook the rice in salted water until 70% done. Drain and set aside.
3. Fry the potato halves until golden. Set aside.
4. In a large pot, heat ghee, and cook marinated chicken until it starts to brown.
5. Add fried potato, layer the rice on top, and drizzle with kewra water.
6. Cover and cook on a low flame for 30 minutes (dum).
7. Garnish with boiled eggs and serve with salad.

3 Non-Indian Biryani Recipes (Step-by-Step)

1. Middle Eastern Chicken Maqluba

Ingredients:

• 500g chicken biryani cut
• 2 cups basmati rice
• 1 eggplant (sliced)
• 1 onion (chopped)
• 2 tomatoes (sliced)
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 tsp black pepper
• 2 tbsp olive oil
• Salt (to taste)

Steps:

1. Fry eggplant slices until golden. Set aside.
2. Sauté onions in olive oil, then add chicken, cumin, cinnamon, pepper, and salt. Cook until chicken is browned.
3. In a large pot, layer chicken at the bottom, followed by eggplant and sliced tomatoes.
4. Add rice on top and pour 2 cups of water. Cover and cook on low heat for 25-30 minutes.
5. Once done, flip the pot onto a large plate, letting the ingredients fall in layers.
6. Serve with yogurt or a fresh salad.

2. Arabic Chicken Mandi 

Ingredients:

• 500g chicken biryani cut
• 2 cups basmati rice
• 1 onion (chopped)
• 1 tbsp ghee
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 cinnamon stick
• 1 bay leaf
• Salt (to taste)

Steps:

1. In a large pot, heat ghee and add cinnamon stick, bay leaf, and onions. Sauté until golden.
2. Add chicken, coriander, cumin, turmeric, and salt. Cook for 10 minutes until chicken is half-cooked.
3. Add basmati rice and 4 cups of water. Cover and cook for 25 minutes until the rice is fluffy and chicken is fully cooked.
4. Serve with tomato chutney or salad.

3. Persian Chicken Tahchin

Ingredients:

• 500g chicken biryani cut
• 2 cups basmati rice
• 1 cup yogurt
• 2 egg yolks
• 1 onion (sliced)
• 1 tsp saffron (soaked in warm water)
• 2 tbsp butter
• Salt and pepper (to taste)

Steps:

1. Marinate chicken in yogurt, saffron water, salt, and pepper for 2 hours.
2. Cook the rice until 70% done. Drain and set aside.
3. In a pan, melt butter and sauté onions until golden. Add chicken and cook until browned.
4. In a baking dish, layer rice, followed by the chicken mixture, and top with more rice.
5. Bake at 180°C (350°F) for 30 minutes until golden.
6. Serve with fresh herbs and yogurt.

These recipes offer a wide variety of Indian and non-Indian biryani dishes, highlighting the versatility of chicken biryani cut and the delightful flavors from around the world!