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Chicken Biryani

Updated August 31, 2017

Editor's Note: Instead of ordering delivery, do the next-best thing and make this recipe for Chicken Biryani! This easy chicken recipe is full of flavor and will keep you feeling full, too. With an ingredients list that includes basmati rice, chicken, and ground turmeric, you're sure to have a crowd-pleaser on your hands when you make this for dinner. What's even better than making this recipe? Making it in advance so you can enjoy it later in the week, of course! For tips on how to reheat this dish, refer to the notes from the authors below.

For special occasions, this subtly spiced, aromatic dish from India is often decorated with small pieces of edible silver leaf.

Nutritional Benefits: Low fat

Serves4 servings

Preparation Time20 min

Cooking Time30 min

Cooking MethodSauteeing

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together

Recipe CourseMain Course

Dietary ConsiderationLow-fat

MealDinner, Lunch

Taste and TextureHot & Spicy, Nutty, Savory, Sweet

Type of DishCasserole

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed and peeled
  • One 3-inch (7.5-cm) cinnamon stick, broken into 2 or 3 pieces
  • 6 cardamom pods
  • 6 curry leaves (optional)
  • 3 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 4 boneless and skinless chicken breasts, cut into 1-inch (2.5-cm) pieces
  • 1½ cups basmati rice
  • ½ cup golden raisins
  • 3¾ cups chicken stock, as needed
  • 2 tablespoons toasted sliced almonds

Instructions

  1. Heat the oil and butter in a large flameproof casserole over medium heat. Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent. Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.

  2. Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.

  3. Add the rice and raisins and stir well. Pour in enough stock to just cover the rice. Bring to a boil. Reduce the heat to medium-low and cover. Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.

  4. Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.

Notes

Prepare ahead: The biryani can be cooled, covered, and refrigerated for up to 1 day. Pour a few tablespoons of melted butter on top, cover, and bake in a 350 degrees F (180 degrees C) oven for about 30 minutes

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Onions, cumin, curry this is kid friendly? What is not kid friendly to you???

Hello, and thank you for commenting! It's always worth a try to introduce kids to new types of food, too - within reason, of course.

My wife and I both love Indian food. We're lucky to have several good Indian restaurants in the area, and this is a good version of one of our favorites. The smells are just fantastic, which is one of the things we enjoy about Indian cuisine. I love the combination of flavors in this dish and we'll definitely be making it again.

This recipe is very very good and simple and doesn't use a lot of dishes! A+

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