How to make Chilli Chicken Sausage Biryani -
Green chillies and sausages take this biryani to great heights of deliciousness.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Basmati rice (बासमती चावल), Chicken sausages (चिकन सौसेज़)
Cuisine : Indo-Chinese
Course : Rice
For more recipes related to Chilli Chicken Sausage Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Egg Chicken Biriyani Marwari Tahiri Simple Prawn Pulao Pudina Paneer Pulao
Chilli Chicken Sausage Biryani Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 21-25 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Chilli Chicken Sausage Biryani Recipe
Basmati rice soaked for 1 hour 1 1/2 cups
Chicken sausages 8-10
Green chillies 20-25
Salt to taste
Cinnamon sticks 4 one-inch
Green cardamoms 6-7
Star anise 1
Cloves 8-10
Bay leaves 2
Bhuna masala 130 grams
Fresh mint leaves 1/2 medium bunch
Ginger 1 tablespoon
Ghee 2 tablespoons
Garam masala powder 1/2 teaspoon
Saffron (kesar) strands mixed with 2 tbsps milk a few
Method
Step 1
Heat sufficient water in a deep non-stick pan, add salt, cinnamon, green cardamoms, star anise, cloves and bay leaves. When the water boils, drain the rice and add. Cover and cook.
Step 2
Heat a rice cooker, add bhuna masala and saute for 2 minutes. Add green chillies.
Step 3
Cut sausages into ½ inch pieces.
Step 4
Add ¼ cup water to the chillies and mix, cover and cook for a few minutes.
Step 5
Separate mint leaves.
Step 6
6. When the rice is nearly done, drain and put into the rice cooker. Sprinkle ginger strips, ghee, garam masala powder, mint leaves and saffron milk. Cover and cook on warm mode for 20-25 minutes.
Step 7
Serve hot with pickles.
Nutrition Info
Calories : 2247 Kcal
Carbohydrates : 173 gm
Protein : 102.3 gm
Fat : 127.9 gm
Other : Iron-33
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
