Chicken sausage Biryani / Pulao

Chicken sausage Biryani / Pulao

With Yogurt Salad / Kachumber
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When you have a spare cheese onion chicken sausages packet and yogurt left so what to do. Easy make a chicken sausage briyani and make a yoghurt kachumber.

  • To prep

    30 min
  • To cook

    30 min
  • Level

  • Servings

  • Sausages marinade Ingredients
  • 1 packet Zorabian cheese onion chicken sausages
  • 5 tablespoon Oil for sautéing (add more if required)
  • 1 tablespoon MTR Sambhar powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon cumin powder
  • 1 teaspoon Garam Masala powder
  • 1 teaspoon Shaan Chicken masala
  • 2 teaspoon Ginger garlic paste
  • 3 big whole bay leaves (tej patta)
  • 4 medium onions chopped
  • 3 big tomatoes grated
  • 1 green chilly deseeded and chopped (if you want spicy don’t deseed the chilly and add more)
  • Small bunch coriander chopped
  • Half of 1/4 teaspoon salt
  • Biryani Steam rice ingredients
  • 600 gms long grain whole basmati rice
  • 4 small whole Cinammon sticks (Taj)
  • 4 Whole cloves (lawang)
  • 15 Whole cardamom pods slightly open (Elaichi)
  • 4 Whole star anise (Badiyan)
  • 3 Whole black pepper (kari Mari)
  • 1 tablespoon whole cumin (jeera)
  • 1 teaspoon salt as required
  • 2 tablespoon Oil
  • Water
  • Dahi kachumber Ingredients
  • 3 small onions chopped
  • 1 medium tomato chopped
  • Half of 1/4 teaspoon salt
  • 1/4 of 1/4 teaspoon red chilly powder (if you like spicy add more)
  • Small bunch coriander chopped
  • 1 small green chilly deseeded and chopped (If you like spicy add more chillies and don’t deseed them)
  • 1/4 kg yogurt (optional)


    Sausages marinade method
    Cut the sausages into small rounds.
    Add oil in a non stick frying pan and heat it on medium flame setting for a few seconds.
    Add sausages in oil on lowest flame setting and sauté.
    Keep stirring to avoid the sausages burning and sticking to the pan.
    After a minute remove the sautéed sausages and keep aside. Drain off the excess oil.
    Fry chopped onions in the same pan and same oil.
    Add chopped deseeded green chilly mix well and sauté for a few seconds.
    Add grated tomatoes with all the spices mix well and sauté for a few seconds.
    Add whole bay leaves mix well and sauté for a few seconds.
    Taste if more salt oil spices needed and adjust accordingly.
    Sauté till everything is cooked and tomatoes turn brownish. Keep stirring continuously to avoid burning.
    After switching off the gas add the sautéed sausages and mix well and keep it aside.
    Biryani Steam rice method
    Keep all ingredients full no need to powder or bruise them before adding.
    Wash rice thoroughly and strain off excess water.
    Add dry whole spices and fry on lowest flame setting in a non stick frying pan just a few seconds.
    Put fried whole spices and other ingredients in the rice cooker with water oil and salt. Water should be above the rice submerging the rice.
    Mix well and shut the lid and cook on medium flame setting.
    If cooking rice in non stick pan then water should be double the quantity of rice.
    If in a rice cooker once steam comes out of the cooker cook on lowest flame setting till rice is done or for 5 minutes more.
    If in a non stick pan once the water starts to boil put the flame on lowest flame setting shut the lid and cook till the rice is done or till water dries off.
    Do not open the lid immediately.
    Only when the steam settles completely open the lid of the rice cooker or non stick pan and keep aside.
    Chicken Sausages Biryani method
    Take a small (katori) add 10-15 tablespoon milk and 3/4 strands of saffron (Kesar) mix well and keep aside.
    In a deep dish add a layer of cooked steam rice.
    Sprinkle 1 teaspoon of saffron milk.
    Add marinated sausages.
    Add a layer of steam rice.
    Sprinkle 1 teaspoon of saffron milk.
    Add marinated sausages.
    Continue the process of layering till all ingredients are over.
    Mix well and serve hot with either dahi kachumber or pickle or ketchup or plain kachumber.
    Serves 4-5
    Dahi kachumber Method
    Chop onions finely.
    Chop tomatoes in small cubes.
    Chop coriander finely.
    Add chopped green chilly.
    Add salt and red chilly powder.
    Mix all ingredients together in a bowl.
    Serve it with lime wedges.
    Alternatively you can also add all ingredients in a bowl with yogurt mix well and serve with lime wedges.
    Serves 2-3
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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