Chicken Sausage Biryani Recipe | How to Make Chicken Sausage Biryani Recipe 

Complete information about Chicken Sausage Biryani Recipe | Learn to make the Chicken Sausage Biryani Recipe at Home | Indian Chicken Recipes

Sausage Biryani is perfect for a Sunday breakfast or lunch. I served the biryani with a salad of onions and tomatoes along with boiled eggs. The rice had a slight smoky flavor and the sausage absorbed all the spices, making it juicy and delicious alongside the rice. (Chicken Sausage Biryani Recipe)

What’s in Chicken Sausage?

Chicken sausage is a type of sausage made from ground chicken meat. It is usually made from dark meat and is often flavored with sage, sage or other herbs. It is high in protein and low in fat and is a good source of iron and zinc.

Is sausage popular in India?

Sausages – which are mostly made from processed chicken – are gaining popularity in the country-style Indian thali. And people are going out of their way to improve meat production – one might even make curd sausage or sausage salad to accompany the main course.

Read this also : All Chicken Biryani Recipes in English | Indian Chicken Recipes

Chicken Sausage Biryani Recipe | How to Make Chicken Sausage Biryani in Home

Material:

• 500 g spicy and smoked chicken sausage or pork sausage
• 500 grams basmati rice
• 8 green chilies
• 1 large tomato
• 1 large onion
• finely chop coriander
• Mint leaves
• 1 tsp chili powder
• 1/2 tsp garam masala or kitchen king masala
• 1/2 tsp coriander powder
• 1 guarantor
• 5 cloves
• 3 cardamom pods
• 1 chakraful
• 3 tbsp ginger and garlic paste
• 2 tbsp ghee
• 3 tbsp oil
• salt to taste
• 3 1/4 cups chicken stock or hot water

Preparation:

• Wash the tomatoes and cut them into pieces.
• Peel the onion and cut the onion into pieces.
• Be sure to thaw chicken sausage before cooking. Cut the sausage in half and set aside.
• Prepare ginger and garlic paste in advance.
• Wash the rice thrice, add enough water and soak the rice for 10 minutes.
• Remove the stalks of chillies, wash them and keep them safe.
• Just break mint and coriander and dry them. Chop it finely.

How to make Chicken Sausage Biryani

•  Heat 2 teaspoons ghee and 1 teaspoon oil in a pressure cooker on medium heat, when the oil is hot, add chicken sausages to it.
•  Sauté the sausages for a minute, add 1/4 cup chicken stock, cover and cook until all the moisture has evaporated. Drain the sausage and reserve until use.
•   The bottom of the pressure cooker will turn brown, do not remove it, fry all the spices in oil and add rice.
• Fry the rice for a minute. Add 1 1/2 cups liquid to 1 cup rice as usual. I measured out rice and added 3 cups of chicken stock.
•    Once the liquid mixes with the rice, stir well and add a teaspoon of salt in the lid and cook the rice on high flame for 3 whistles.
•  After 3 whistles, take the cooker off the flame, let the pressure release completely.
•   Heat a heavy bottomed pan or wok and add 2 tbsp oil and allow the oil to reach the temperature.
• Add ginger and garlic paste and fry the chopped onions in oil till they turn light brown till the raw taste goes away.
• Mix tomato pieces, green chilies with green chilies, coriander powder, turmeric and garam masala in all the ingredients.
•   Add a splash of water and cook the spices till the tomatoes are cooked.
•    Add mint and coriander and fry for a minute and add salt as per taste.
•   Add the fried sausage to the seasoning and cook until the sausage has absorbed the seasoning.
• Remove the sausage masala from the heat. Puff up the rice. Use an oven safe dish or microwave dish to layer the rice and sausage seasoning.
• Before starting the layering process we need to divide the rice and sausage seasoning into two parts so that we get two layers.
•   Begin by lining a microwave safe dish or oven safe dish. First a layer of rice, then a layer of sausage seasoning, the last layer should always be rice.
• Cover the rice with 2 tbsp ghee and microwave it for 5 minutes in convection mode and 5 minutes in regular microwave mode.
• If you preheat the oven to 450 degrees for 10 minutes, set it to 250 degrees and bake for 10 to 15 minutes.
•   We can also put it in a kadhai and cook it on a very low flame for 10 to 15 minutes, making sure that the kadhai has a tight fitting lid to cover it.
•  Once the rice is cooked… serve hot with boiled eggs, onions and tomato rings…

Read this also : All Chicken Soup Recipes in English | Indian Chicken Recipes