Chicken Biryani
Biryani is a popular dish in India with seemingly endless regional variations. It’s generally made with rice and meat, but there are also great shrimp and fish varieties. There are even vegetarian versions made with potatoes, among others.
This dish is enough to make a meal, so it really just need a simple vegetable side or a raita.
Chicken
- 1 kg deboned chicken
- 2 large onions, sliced
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- ½ Tbsp vegetable oil
- ½ Tbsp salt
- ½ tsp turmeric, ground
- 1½ Tbsp Biryani Masala or Chettinad curry, ground
- 1 Tbsp Garam Masala, ground
- ½ Tbsp paprika
Biryani
- 2 cups long-grained rice
- 2 Tbsp vegetable oil
- 2 cloves
- 1 star anise
- 2 pods green cardamom
- 1 small cinnamon stick
- 1 bay leaf or cinnamon leaf
- 1 cup crushed tomatoes
Method
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1
Cut chicken into 1-inch cubes.
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2
Mix chicken together with onions, garlic, ginger, oil, salt, and ground spices. Marinate in the fridge for 1-24 hours.
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3
Cook rice according to manufacturer’s instructions. Add salt and pepper and set aside.
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4
Heat a large pot on medium heat. Add oil and whole spices. Sauté 1 minute. Add tomatoes and cook for 5 minutes, stirring regularly.
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5
Add marinated chicken with onions and cover. Cook until chicken until tender and cooked through, around 45 minutes, stirring on occasion.
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6
Add ¼ cup water and simmer for 5 more minutes.
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7
Preheat oven to 400°F.
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8
In a deep, oven-proof dish, spread rice and chicken in layers. Cover with aluminum foil and finish cooking in the oven for around 10 minutes.
