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biryani chicken

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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

(1 rating)
yield 4 serving(s)
cook time 40 Min

Ingredients For biryani chicken

  • 2 c
    basmati rice
  • 2 Tbsp
    butter, unsalted
  • 1 lg
  • 1
    bay leaf
  • 3
    cardamom pods
  • 1 sm
    cinnamon stick or 1 teaspoon ground cinnamon
  • 1 tsp
    turmeric, ground
  • 4
    chicken breast halves, skinless and boneless cut into large chunks
  • 2 tsp
    hot curry powder
  • 1/2
    handful raisins
  • qt
    chicken stock
  • handful of cilantro, chopped
  • handful of almond, sliced and toasted

How To Make biryani chicken

  • 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.
  • 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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