Chicken · Main Dish

Chicken Biryani

Chicken Biryani

I made this a couple of weeks ago, with a simple side of grape tomatoes. It’s pretty easy, and very flavorful. It’s got a little zip, but isn’t really spicy. Of course, that depends partly on your jalapeño. Leave some of the membrane in for more heat if you like. I cooked the rice separately this time, no idea why, but I think I’ll return to the one-pot method in the recipe for next time. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1½ pounds skinless, boneless chicken thighs, cut into 1” pieces

1 Tbsp olive oil, more as needed

1 cup chopped onion

2 Tbsp grated peeled fresh ginger

4 garlic cloves, minced

2 tsp ground cumin

1 tsp allspice

½ tsp ground cardamom

¼ – ½ tsp saffron threads, crushed

½ cup chopped tomato

½ cup golden raisins

1 Jalapeño pepper, minced

2 cups water

1 cup brown rice (I like Uncle Ben’s – it’s whole grain, but parboiled so it only takes 30 minutes to cook.)

¼ tsp salt

2 Tbsp fresh lime juice

¼ cup chopped fresh cilantro

Directions:

1.)  Heat oil in a large saucepan over medium-high heat. Sauté chicken; set aside. Add onion, ginger, and garlic to pan. Sauté 5 minutes or until lightly browned. Stir in cumin, allspice, saffron, and cardamom; cook 15 seconds.

2.)  Stir in tomato, raisins, and jalapeño; cook 1 minute. Return the chicken to the pan and cook about 5 minutes, stirring frequently.

3.)  Stir in water, rice, and salt, & bring to boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and chicken is cooked through. Remove from heat. Stir in lime juice and let stand for about 5 minutes. Sprinkle with cilantro and enjoy!

Serves 3-4.

biryani NL

Chicken Biryani


Ingredients


1½ pounds skinless, boneless chicken thighs, cut into 1” pieces
1 Tbsp olive oil, more as needed
1 cup chopped onion
2 Tbsp grated peeled fresh ginger
4 garlic cloves, minced
2 tsp ground cumin
1 tsp allspice
½ tsp ground cardamom
¼ – ½ tsp saffron threads, crushed
½ cup chopped tomato
½ cup golden raisins
1 Jalapeño pepper, minced
2 cups water
1 cup brown rice (I like Uncle Ben’s – it’s whole grain, but parboiled so it only takes 30 minutes to cook.)
¼ tsp salt
2 Tbsp fresh lime juice
¼ cup chopped fresh cilantro

Directions


1.)  Heat oil in a large saucepan over medium-high heat. Sauté chicken; set aside. Add onion, ginger, and garlic to pan. Sauté 5 minutes or until lightly browned. Stir in cumin, allspice, saffron, and cardamom; cook 15 seconds.
2.)  Stir in tomato, raisins, and jalapeño; cook 1 minute. Return the chicken to the pan and cook about 5 minutes, stirring frequently.
3.)  Stir in water, rice, and salt, & bring to boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and chicken is cooked through. Remove from heat. Stir in lime juice and let stand for about 5 minutes. Sprinkle with cilantro and enjoy!

One thought on “Chicken Biryani

  1. I am definitely making this asap! I am a big fan of Indian cooking. Having you ever read ‘Serving Crazy with Curry’?
    Great book! I love books that incorporate recipes!

    Liked by 1 person

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