Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Manipur · Dinner

Koi Biryani (Chicken Biryani - Manipuri Style)

Traditional 3. Koi Biryani recipe

🧺 Ingredients

• Chicken (cut into 3cm pieces): 450g
• Basmati rice: 300g
• Onion (thinly sliced): 100g
• Ginger (sliced): 8g
• Garlic (minced): 5g
• Green chilli (sliced): 4
• Yogurt: 100ml
• Water: 600ml
• Salt: 3.5g
• Oil: 40ml
• Ghee: 20ml
• Coriander powder: 2g
• Turmeric powder: 1g
• Black pepper: 1g
• Cinnamon stick: 1 small piece
• Bay leaf: 1
• Mace: 2 small pieces
• Cardamom pods: 3-4
• Fresh coriander (chopped): 15g
• Fresh mint leaves (chopped): 10g

👩‍🍳 How to make Koi Biryani

1. Cut chicken, pat dry (2 min)
2. Heat 20ml oil in heavy pan over medium-high (1 min)
3. Fry thinly sliced onion until deep golden-brown, 8-10 min (this is critical for flavor)
4. Remove fried onion to plate, reserve oil
5. In yogurt, add chicken pieces, minced garlic, sliced ginger, salt, coriander powder, turmeric, black pepper
6. Marinate 10 minutes (this tenderizes chicken)
7. In same pan with remaining onion oil, cook marinated chicken mixture over medium-high 5-7 min until partially cooked
8. Remove chicken with marinade to plate
9. Rinse rice (1 min)
10. Heat 20ml ghee and 20ml oil in same pot (1 min)
11. Add rice grains, stir 2 minutes (toasting rice)
12. Pour water, add salt, bay leaf, cinnamon, mace, cardamom, add sliced green chilli
13. Bring to boil (5 min)
14. Layer: half-cooked rice at bottom, then chicken with yogurt marinade, remaining rice on top
15. Sprinkle fried golden onion, fresh mint, remaining ghee
16. Cover tightly with foil then lid
17. Reduce heat to very low
18. Cook dum (steamed) for 20-25 minutes (rice cooks and chicken finishes)
19. Do NOT open lid during cooking
20. When time is up, gently fork rice to fluff
21. Add fresh coriander
22. Serve hot in bowls
23. ---

Track the macros of Koi Biryani and 100s of Indian dishes with Nutri Macro India.