Chicken Biryani – How to make it the easy and un-authentic way

The first time I had chicken biryani, it was takeaway from the grocery store. I am not sure how authentic it was, but it was good. Since then, I have ordered it in numerous Indian and Pakistani restaurants, and while they all have their subtle difference, the grocery store wasn’t that far off. All of the versions I have tried are delicious, so you know I gotta recreate it and put my own spin on it.

If you are not familiar with biryani it is a South Asian dish that is popular in India and Pakistan and now it is getting the world recognition it deserves. It is a layered rice dish that has the usual suspect list of spices and a meat (chicken is most popular but lamb and goat are also popular choices) that is marinated, seared, and stewed as the rice cooks.

Usually, biryani is prepared with bone-in meat, but my version is quicker, so I am using large chunks of boneless, skinless chicken. I am also taking a few shortcuts with the rice and I am not using whole spices so that should cook quicker too. I got all of the tricks for this one pan meal!

Serves 4-6

Ingredients:

4 chicken breasts or thighs, halved

1 cup of basmati rice, rinsed

2 cups of chicken stock

1 cup of yogurt

2 cloves of garlic, minced

2 tablespoons of ginger, minced

1 teaspoon of coriander powder

1 teaspoon of chili powder

2 teaspoons of garam masala

1 teaspoon of cumin

1 teaspoon of salt

1/2 teaspoon of pepper

2 tablespoons of oil

1 teaspoon of saffron threads

1 onion, sliced

1/2 cup of cashews

2 tablespoons of butter

Fresh Cilantro for the pretty

Instructions:

1. Begin by marinating your chicken in the yogurt, ginger, garlic, coriander, chili, garam masala, cumin, salt, pepper, and oil.
2. Saute your onions in oil until they are browned and crispy. Add the cashews and lightly toast them as well. Remove from heat.
3. Add one tablespoon of butter to the pot and add the chicken. Sear one side for about 2 minutes and then turn over. Add the rice on top of the chicken and top with the saffron, placing the threads randomly for yellow and white rice.
4. Pour in the chicken stock and bring the mixture to a simmer. Top the rice with the onions, cashews, and the second tablespoon of butter.
5. Add the top to the pan and reduce the heat to low. Cook for 20 minutes.
6. To serve, scoop some rice and chicken from the bottom and top with cilantro.

This recipe is very similar to chicken majboos which is an Omani recipe. If you like this method of cooking, be sure to give it a try.