Spicy Chicken Sausage Biryani Recipe with Step by Step Pictures. This Spicy one pot biryani is made with rice, chicken sausagem spices and herbs.

TABLE OF CONTENTS

1. About this Recipe

2. 📖 Recipe

3. Chicken Sausage Biryani Step by Step

Chicken Sausage Biryani Recipe

This is my version of chicken sausage. I make this biryani in many ways. In one version I add the potatoes into the biryani while i cook this. But this is simple and tasty one.

About this Recipe

Biryani is a mixed rice dish popular among Indian subcontinent Muslims. It’s made by combining rice and spices with meat (usually chicken, goat, lamb, prawn, fish or beef). In some regional varieties, eggs and/or vegetables such as potatoes and soya beans are also added. Prawn biryani is a variation made along the same lines as chicken and mutton biryani, but with prawns or shrimp instead of chicken and mutton.

A sausage is a type of meat product that is typically made from ground meat (usually pork, beef, or poultry), salt, spices, and other flavourings. As fillers or extenders, other ingredients such as grains or breadcrumbs may be used.

Combination of sausage and rice creates this delicious biryani. This biryani is so easy to make and is great for lunch box. It taste really delicious and so easy to make as well. It hardly takes 10 to 15 mins to put together.

What does biryani taste like?

Biryani has a distinct savoury flavour. This is accomplished by frying onions and other Indian spices such as garam masala before adding in the rice. Before adding rice and liquid, the other ingredients, such as meat, are also fried in these spices.

Who invented biryani?

According to historian Lizzie Collingham, modern biryani evolved in the royal kitchens of the Mughal Empire (1526–1857) and is a hybrid of Indian spicy rice dishes and Persian pilaf.

What are the two types of biryani?

Biryanis are traditionally divided into two types: Pakki, which consists of cooked meat combined with half-cooked rice and further cooked, and Katchi, which consists of raw mutton pieces marinated in yoghurt and spices and cooked with uncooked rice.

Ingredients for Chicken Sausage Biryani

Basmati Rice :
Basmati rice is a long, slender-grained aromatic rice that has traditionally been grown in India, Nepal, and Pakistan. White basmati rice contains more calories and carbohydrates than regular white rice. It also contains slightly more protein, but the difference is insignificant. Furthermore, both types of grains are highly processed
and, due to their low fibre content, may cause blood sugar spikes.

Chicken Sausage :
It has the flavour of a mild sausage. In my opinion, it doesn't have a particularly strong chicken flavour. It has a chicken flavour, but with more sausage spices. Its a little blander than regular sausage, which is why I like it.

Cinnamon :
It is primarily used as a culinary ingredient. The bark oil is used in the commercial production of baked goods and confectionery, whereas cinnamon-based oleoresin is used in the production of cake mixes and convenience foods.

Basmati Rice - 1 cup
Chicken Sausage - 6 chopped into rounds
Oil - 2 tblspn
Whole Spices as needed
Onion - 1 large sliced thinly
Tomato - 2 chopped finely
Green Chilli - 2 slit
Ginger Garlic Paste - 1 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tblspn
Garam Masala Powder - 2 tsp
Salt to taste
Coriander leaves - 3 tblspn finely chopped
Mint leaves - 3 tblspn finely chopped

Hope you will give this a try and let me know how it turns out for you.

How to Make Chicken Sausage Biryani

Wash and soak rice for 30 mins.
Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle.
Now add in onions, green chillies,salt and saute this till golden.
Add in ginger garlic paste and cook for a min or so.
Now add in tomatoes and cook till mushy.
Add in chicken sausage and cook that for 5 mins.
Now add in all the spice powders and salt and mix well. Add coriander and mint leaves and mix well.
Add in drained rice and mix well. Pour water and mix well, Cover and simmer for 15 mins or so. Now let the pressure go by itself. Open the cooker and fluff the rice.
Serve with raita.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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