biryani chicken

Name: Biryani Chicken
Cook time: 40 min
Yield: 4
Ingredients: 2 cup(s) basmati rice; 2 tablespoon(s) butter, unsalted; 1 large onion; 1 - bay leaf; 3 - cardamom pods; 1 small cinnamon stick or 1 teaspoon ground cinnamon; 1 teaspoon(s) turmeric, ground; 4 - chicken breast halves, skinless and boneless cut into large chunks; 2 teaspoon(s) hot curry powder; 1/2 - handful raisins; quart(s) chicken stock; - handful of cilantro, chopped; - handful of almond, sliced and toasted

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Marsha Gardner

Florala, AL

Updated on Oct 28, 2012

This dish originated in Persia and then transported to India. In Persian Biryani means fried or roasted.

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prep time

cook time 40 Min

method ---

yield 4 serving(s)

Ingredients

2 cups basmati rice
2 tablespoons butter, unsalted
1 large onion
1 - bay leaf
3 - cardamom pods
1 small cinnamon stick or 1 teaspoon ground cinnamon
1 teaspoon turmeric, ground
4 - chicken breast halves, skinless and boneless cut into large chunks
2 teaspoons hot curry powder
1/2 - handful raisins
quart chicken stock
- handful of cilantro, chopped
- handful of almond, sliced and toasted

How To Make biryani chicken

Step 1

Wash the rice 3 times and set aside to drain. Heat the butter in the saucepan and cook onion with bay leaf, cardamom pods and cinnamon for 10 minutes. Sprinkle turmeric and add chicken, curry and cook for few minutes.

Step 2

Add rice and raisins, mix well and cook for few minutes till aromatic. Add stock and bring to boil. Cover and cook for 10 minutes. Turn off the heat - don't lift the lid on the pan! Leave for 20 minutes to sit. Before serving add almonds and coriander.
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