Chicken Biryani
Description
Biryani is a beautiful South Asian rice pilaf often served at celebrations in India. It's usually made by layering golden-hued rice, tender meat or seafood, and vegetables all in one pot, and baking or steaming until the whole dish is fragrant and infused with flavor. My Indian friends here in the United States talk about this dish with much nostalgia.
Biryani can also be a fantastic one-pot meal to make on busy weeknights. With a few shortcuts, you can have it ready in under an hour. Today, I'm sharing my easy stovetop version of biryani with chicken.
Ingredients
Method
Step 1
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Rinse the rice:
In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again—the water should be clear now. If so, tip the rice back into the strainer and leave to drain until needed. If the water was not clear, repeat rinsing with fresh water until the water is clear.
Step 2
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Prepare the chicken:
Cut each thigh in half along the bone; the pieces will be uneven in size with the bone in one half. Sprinkle the chicken all over with salt and pepper.
Step 3
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Sear the chicken:
n a large Dutch oven or heavy pot over medium heat, heat the oil. When it is hot, add the chicken, skin side down. Cook for 5 minutes without disturbing. Turn the chicken and cook the other side for 4 minutes. Transfer to a bowl. Discard all but 2 tablespoons fat from the pan.
Step 4
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Cook the onion and spices:
Add the onion and ginger to the pot and turn the heat to medium-low. Cook, stirring often, for 8 minutes, or until they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute more.
Step 5
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Add the rice and seared chicken:
Add the rice to the pan and stir it into the onion and spices.
Return the seared chicken to the pan, along with any juices that have accumulated in the bowl. Turn the chicken in the spices so the pieces are coated all over.
Add the cinnamon, bay leaf, raisins, and water.
Step 6
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Cook the biryani:
Bring the water to a boil, then lower the heat and cover the pan. Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through. Remove the pan from the heat; set aside for 5 minutes.
Step 7
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Serve the biryani:
Remove the bay leaf and cinnamon stick from the rice. Taste and add additional salt, pepper, or cardamom to suit your taste. Sprinkle the dish with almonds and cilantro.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 0.16g1%
- Saturated Fat 0.14g1%
- Trans Fat 0.12g
- Cholesterol 0.1mg1%
- Sodium 0.11mg1%
- Potassium 0.12mg1%
- Total Carbohydrate 0.13g1%
- Dietary Fiber 0.11g1%
- Sugars 0.11g
- Protein 0.12g1%
- Vitamin A 0.14 IU
- Vitamin C 0.19 mg
- Calcium 0.15 mg
- Iron 0.15 mg
- Vitamin D 0.14 IU
- Vitamin E 0.11 IU
- Vitamin K 0.13 mcg
- Thiamin 0.14 mg
- Riboflavin 0.11 mg
- Niacin 0.11 mg
- Vitamin B6 0.13 mg
- Folate 0.14 mcg
- Vitamin B12 0.51 mcg
- Biotin 0.2 mcg
- Pantothenic Acid 0.17 mg
- Phosphorus 0.14 mg
- Iodine 0.14 mcg
- Magnesium 0.12 mg
- Zinc 0.16 mg
- Selenium 0.16 mcg
- Copper 0.07 mg
- Manganese 0.08 mg
- Chromium 0.09 mcg
- Molybdenum 0.11 mcg
- Chloride 0.09 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.