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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 pounds - boneless, skinless chicken breasts, cut in 1-1/2 inch pieces
  • 1 pounds - boneless, skinless chicken thighs, cut into 1-1/2 inch pieces
  • 1/4 cups - plain whole yogurt
  • 1/2 teaspoons - paprika
  • 1 teaspoons - ground turmeric, divided
  • 1 1/2 teaspoons - ground cumin, divided
  • 1 1/2 teaspoons - kosher salt, divided
  • 1 1/2 cups - uncooked basmati rice
  • 3 - cardamom pods
  • 4 teaspoons - garam masala, divided
  • 2 tablespoons - coconut oil
  • 1 - yellow onion (about 1 cup), finely chopped
  • 1 1/2 tablespoons - grated fresh ginger
  • 2 cloves - garlic (about 2 tsp.), minced
  • 1 - serrano chile, seeded and chopped
  • 4 - plum tomatoes (about 2 cups), chopped
  • 1/4 cups - whole warm milk
  • 1/4 teaspoons - saffron threads
  • 1/4 cups - chopped fresh cilantro, divided
  • 1/4 cups - chopped fresh mint, divided
  • 1 - red Fresno chile or jalapeno, (optional), sliced
  • Directions:

    Combine chicken breasts and thighs, yogurt, paprika, and 1/2 teaspoon each of turmeric,
    cumin, and salt in a shallow dish or plastic bag to marinate. Chill while rice is prepared.

    Preheat oven to 375°F. Bring a medium saucepan of water to a boil over high. Stir in rice,
    cardamom, 2 teaspoons of the garam masala, and 1/2 teaspoon of the salt. Boil 6 minutes; drain, and discard cardamom pods. Set aside.

    Heat oil in a shallow Dutch oven over medium. Add onion, and cook, stirring occasionally,
    until softened and translucent, 5 to 7 minutes. Stir in ginger, garlic, remaining 1/2 teaspoon salt, until fragrant, about 1 minute. Stir in serrano chile. Add tomatoes; cook stirring occasionally, until tomatoes have softened and released their juices, 3 to 4 minutes.

    Increase heat to medium-high, and add chicken mixture; cook, stirring often for 3 minutes. Remove from heat. Stir together warm milk and saffron in a small bowl; let stand 2 minutes.

    Sprinkle half of the cilantro and mint over tomato-chicken mixture; top evenly with rice, and drizzle with saffron milk. Cover, and bake in preheated oven until rice and chicken are cooked through, about 15 minutes. Remove lid, and sprinkle with remaining half of cilantro and mint.

    Top with Fresno chile, if desired, before serving.

    Brief Description

    Fragrant Indian spices flavor this traditional chicken biryani, cooked in a simplified manner for less work and less clean-up.

    Main Ingredient:

    chicken

    Category:  Main Dish

    Cuisine:  Indian

    Prep Time: 45 min
    Cook Time: 45 min

    Source

    http://www.myrecipes.com/recipe/easy-chicken-biryani?utm_source=myrecipes.com&utm_medium=email&utm_campaign=dinner-tonight&utm_content=2018010111AM

    Posted By:

    mcarr

    Posted On:

    January 1, 2018

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