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
Preparation Time20 min
Cooking Time30 min
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureHot & Spicy, Nutty, Savory, Sweet
Type of DishCasserole
- 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
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.
Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.
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.
Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.
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
2008 Dorling Kindersley