Sunday, February 27, 2011

Kuwaiti Chicken Biryani Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Kuwaiti Chicken Biryani recipe. Enjoy Middle Eastern Cuisine and learn how to make Kuwaiti Chicken Biryani. 

Preparation time : 35 minutes
Cooking time : 50 minutes
Serves 6


For the rice:
2½ cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 cubes MAGGI® Seasoning for White Rice
For the chicken:
3 tablespoons ghee
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
500 g skinned chicken breast fillet
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
½ cup yoghurt or 125 ml
1 teaspoon lemon juice
2 tablespoons tomato paste
1½ tablespoons ground garam massala
½ teaspoon ground turmeric
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
Pinch of saffron filaments, soaked in ¼ cup or 60 ml water


Place rice, water and MAGGI® Seasoning for White Rice cubes in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly.

Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until it’s cooked.

Add MAGGI® Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside.

In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

ooking tips : Sprinkle some rose water over the rice while cooking.
Serving tips : Garnish the biryani plate with fried onions, nuts and raisins.

Nutrition Information

Fats : 9.30 g
Protein : 27.00 g
Carbohydrate : 62.00 g
Energy : 444.00 Kcal

More Middle Eastern Recipes:

Rice Boukhari with Meat
Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks

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