Chicken Biriyani Beggars Pouches
Delight your taste buds with these irresistible Chicken Biriyani Beggars Pouches, a creative twist on traditional biryani wrapped in golden, flaky pastry. This recipe combines the rich, aromatic flavors of classic chicken biryani—featuring tender, spiced chicken, fragrant basmati rice, and a medley of fresh herbs—encased in crispy phyllo or puff pastry. With every bite, you'll savor the perfect balance of exotic spices like garam masala, cardamom, and cinnamon, paired with the tangy creaminess of yogurt and vibrant mint and coriander. These individual biryani parcels are not only visually stunning but also perfect for entertaining, offering a convenient, mess-free way to serve biryani. Serve these beautiful pouches hot from the oven with cooling raita or zesty mint chutney for a show-stopping meal that will impress family and guests alike. Perfect for celebrations, gatherings, or whenever you're craving a flavorful fusion dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Chicken breast (boneless, diced)
- 1 cup Basmati rice
- 2 tablespoons Greek yogurt
- 1 Onion (thinly sliced)
- 1 Tomato (chopped)
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Fresh coriander (chopped)
- 2 tablespoons Mint leaves (chopped)
- 1 teaspoon Whole spices (cardamom, cloves, cinnamon)
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 1 tablespoon Butter
- 4 Pastry sheets (phyllo or puff pastry)
- 1 Egg (beaten, for sealing)
- 1.5 cups Water
Instructions
Wash the basmati rice thoroughly and soak it in water for 20 minutes.
Heat 1 tablespoon of oil in a deep pan. Add whole spices (cardamom, cloves, cinnamon) and let them sizzle.
Add the sliced onion and sauté until golden brown. Reserve half of the onions for garnishing.
Add ginger-garlic paste and diced chicken. Cook until the chicken is no longer pink.
Mix in the yogurt, turmeric powder, red chili powder, garam masala, chopped tomato, mint leaves, and coriander. Cook until the tomato softens and the masala thickens.
In a separate pot, bring 1.5 cups of water to a boil. Add soaked and drained basmati rice along with 1 teaspoon of salt. Cover and cook until the rice is 80% done, then drain any excess water.
Layer the partially cooked rice over the chicken masala in the pan. Cover with a tight lid and let it cook on low heat for 10 minutes to allow the flavors to meld.
Preheat the oven to 180°C (350°F).
Roll out the pastry sheets and cut them into large squares. Spoon a portion of the chicken biriyani mixture into the center of each square.
Carefully gather the edges of the pastry square and twist to form a pouch. Seal with beaten egg to close tightly.
Place the pouches on a baking sheet lined with parchment paper. Brush them with beaten egg for a golden finish.
Bake the pouches in the preheated oven for 15-20 minutes or until the pastry is golden and flaky.
Serve hot with a side of raita or mint chutney for a complete meal.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
