When the lid is lifted be prepared to be delighted!
Chicken biryani recipe is a mix of the diverse and rich culinary heritage of the royal kitchens of the Mughal Empire (1526-1857) and the Persian pilaf. It is especially popular throughout the Indian sub-continent, but eaten throughout the whole world.
This dish is a tasty blend of aromatic spices of crushed cardamon pods, cinnamon stick, turmeric powder, curry paste, fresh coriander, and bay leaf.
This medley of flavors is cooked with tender chicken pieces, sliced onion, sweet raisins, and fragrant rice.
When the lid is lifted be prepared to be delighted!
Straying From French Cuisine
Pardon our wander, just mixing it up!
Substitutions?
Biryani is a highly versatile recipe and most of the ingredients can be substituted with another food or just add what you like:
- Swap out the chicken with king prawns and topped with warmed lobster, or lamb, goat, beef, or eggs and potatoes.
- Add vegetables: garlic, tomatoes, sweet potatoes, chili peppers.
- Change up the spices or simply add: saffron, mint, ginger, chili powder, cloves, cum
What To Serve With This Biryani Dish
- A refreshing side salad like Cucumber Salad or a Classic Carrot Salad.
- A smooth cool scoop of yogurt sweetened with a little honey.
- Sliced fruit: bananas, mango, pineapple.
📖 Recipe
Chicken Biryani Recipe
When the lid is lifted be prepared to be delighted!
Ingredients
- 300 gm basmati rice
- 25 gm unsalted butter
- 1 large onion finely sliced
- 1 bay leaf
- 3 cardamom pods crushed
- 1 cinnamon stick
- 1 teaspoon turmeric
- 4 skinless chicken breasts cut into chunks
- 4 tbps curry paste of choice*
- 85 gm raisins
- 850 ml chicken stock heated
- 30 gm fresh coriander chopped
- 2 tablespoon toasted flaked almonds (prepare these in advance and set aside)
Instructions
- Soak the rice in warm water for about 10 minutes, then wash in cold water until the water runs clear.
- While the rice is soaking toast the almond flakes in a small pan on medium/low heat (no oil) for 1-2 minutes until slightly browned then slide them onto a plate to cool.
- Slice the onion, crush the cardamon pods, cut chicken, chop coriander, toast flaked almonds, and measure the remaining ingredients so they are ready when called for in the recipe.
- Pour the chicken stock into a sauce pan to heat it up, don't boil it.
- Heat 25 gm unsalted butter in a sauté pan with a dash of oil to prevent it from burning, and cook the onion with the bay leaf, cardamom pods and cinnamon for 10 minutes over medium heat.
- Sprinkle the turmeric into the pan, then add the chicken and the curry paste. Cook until aromatic.
- Drain the rice then stir the rice into the pan, add the raisins, then pour in the heated chicken stock.
- Place a tight-fitting lid on the pan and bring to a rapid boil, then turn the heat down to low, and cook the rice for 10 minutes.
- Turn off the heat and leave for 10 minutes.
- Stir well, and add half of the chopped coriander.
- Serve garnished with the rest of the coriander and the toasted almonds.
Notes
* You can make your own curry paste, if you wish, but there are many pre-prepared pastes available that will save you a lot of hassle. Choose the paste to your taste - Madras, korma, Jalfrezi, etc.
NOTE:
- If there is some left over, you can keep it in the fridge for 2-3 days, and then re-heat it thoroughly.
- Freeze up to 3 months.
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