This Quick and Easy Chicken Biryani recipe is so satisfying and will be a favourite on your dinner table!
Biryani is one of my favourite Indian dishes and is loved by all in our house hold. Biriyani is a celebration of all that is great about Indian food!
Biryani is often looked at as a super hard and time consuming dish but today I want to show you a simple way to make biriyani that is perfect for beginners. I also hope this simplifies how to cook this dish as well.
Simple Chicken Biryani
Yield:
5
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Incredible chicken biryani recipe
Ingredients
- Chicken - 1kg cut & clean
- Rice - 4 cups - soaked
- Red Onion - 4 thinly sliced
- Oil - 4 tablespoons
- Salt - 1/2 teaspoon
- Green Chilli - 2 slit
- Garlic Paste - 1 tablespoon
- Turmeric - ½ teaspoon
- Kashmiri Chili Powder - 2 teaspoons
- Coriander Powder - 2 teaspoons
- Pepper Powder - 1 teaspoon
- Tomato - 1 roughly blended
- Cardamom Pods - 6 nos
- Cumin Seeds - ½ teaspoon
- Cinnamon Stick - 1 small piece
- Salt - 2 teaspoons
- Cashew Nuts - 20 nos
- Raisins - 20 nos
- Ghee - 3 tablespoons
Instructions
- Prepare your ingredients. Clean & wash the chicken, slice onions thinly, and slit chillis.
- Soak rice in water while you prepare the remainder of your recipe and set aside.
- Add oil and ¾ of the onions and salt to a heated pan and saute until golden. Add slit green chillies, and garlic paste. Cook for a further 3-4 minutes.
- Add turmeric, chilli, coriander and pepper powder and cook until well roasted. Now add blended tomato and cook until the mix is well roasted and forms a thick paste.
- Add chicken and mix well. Cook for about 5-8 minutes before adding about 1 cup of water. Cook until chicken is cooked through. Dry up any excess water to get a thick gravy.
- For the rice: add water to pot, cardamom pods, cinnamon, salt and cumin, and bring water to boil. Once the water is boiled, add the rice and cook until it's just cooked.
- For the garnishes: fry remaining onion in hot oil until crispy, and fry cashew and raisins in ghee. Set aside.
- Layering the biriyani: Take a heavy bottom pan and spread half the cooked rice as the 1st layer. Now spread half of the cooked chicken with gravy on top of the rice uniformly, layer half of the garnishes. Repeat.
- Close the lid and cook on low heat for 7-8 mins. Remove from heat, then allow to rest for 20 minutes before serving. Enjoy!
What quantity of chicken is needed. Cuts?
Hi Shay
Nice recipe except you have forgotten to mention the Chicken in the ingredients list and if I may suggest – mentioning using Basmati rice …
Regards
Peter – South Africa