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Recipes >> Zubaida Tariq Recipes > Lentils and Chicken Biryani by Chef Zubaida Tariq

Lentils and Chicken Biryani

Lentils and Chicken Biryani
Prep Time
10 Mins
Cook Time

1 Hour
Serves

6
Add more protein and health in your biryani and try it with lentils. You can use your favorite lentils for this recipe. The sliced lemon adds an exceptional zesty flavor to biryani.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
4 Ratings
3 out of 5 stars
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Ingredients

  • Lentils of choice 1 cup
  • Rice 1 kg
  • Chicken 1 kg
  • Ginger garlic paste 1 tbsp
  • Green chili 8 sliced
  • Onion 4
  • Lemon 6 sliced thinly
  • Mint 1 bunch chopped
  • Yogurt 1 cup
  • White vinegar 1 tbsp
  • Green cardamom 4
  • Black cumin 1 tsp
  • Black peppercorns 6
  • Salt to taste
  • Clarified butter 1 tbsp
  • Oil 1 cup

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Cooking Directions

  1. Boil lentils in a pan and strain.

  2. Add yogurt, ginger garlic paste, mint, green chili and salt in the chicken and cook until dry.

  3. Fry sliced onions in 1 cup oil.

  4. When onion are golden brown take them out to the oil and pour this oil on the chicken.

  5. Boil Rice in salted water and add cumin, black peppercorns, vinegar and cardamom while boiling rice.

  6. Grease a large pan.

  7. Now spread a layer of boiled rice in it first, followed by lentils and then chicken.

  8. Spread half of fried onion on top. Set another layer of chicken, lentils and rice on top.

  9. Now spread the left fried onion on top of rice, followed by lemon and clarified butter.

  10. Cover tightly and steam it for 10 minutes or until done on medium-low flame.

  11. Serve hot with raita.

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Comments posted by users for Lentils and Chicken Biryani recipe:

  1. Beautiful, delicious, healthy recipe...whole family loved it!!! Thank you...my first Mediterranean recipe was a hitt!!!!

    on Aug 20 2014 7:52PM Report Abuse NATALIE

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