Yemeni Style Chicken Biryani by (YES I CAN COOK)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric mimics color without the high cost of saffron.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is nutritious, while long-grain rice is budget-friendly.

Prepare spices: 1 teaspoon black pepper corns, 3 green cardamom, 2 cinnamon sticks, 2 cloves, 1 tablespoon cumin seeds. Keep aside.

In a mixing bowl, combine 1 cup yogurt, 2 large fried onions, 1 kg chicken, 2 tablespoons ginger garlic paste, salt to taste, 1 tablespoon coriander powder, 1 teaspoon red chili powder (optional), and 1/2 teaspoon turmeric. Marinate for one hour.

In a large pot, heat 2-3 cups oil or as required. Add 3 medium potatoes and fry until color changes.

Add the marinated chicken and 2-3 crushed green chilies (optional). Stir continuously for 5-6 minutes.

Pour in 1 cup water and cook on low to medium flame until chicken and potatoes are tender. Turn off the flame.

Add a few drops of oil to burning coal to give smoke for 5 minutes.

Meanwhile, boil 750 grams basmati rice with whole spices and salt.

Prepare saffron or orange food color mix in milk.

Steam cook the rice on low flame for 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens