For best results here make sure your spices are nice and fresh! I serve mine with Cumin Mint & Coriander Yogurt
- 750 g chicken breasts or 750 g chicken thighs, diced
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 onion, sliced thinly
- 2 garlic cloves, crushed
- 2 teaspoons fresh ginger, grated finely
- 750 ml chicken stock
- 300 g basmati rice
- fresh coriander
- Preheat oven too 200°C.
- Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
- Heat 1 tbsp olive oil in dutch oven (or casserole) add the chicken in batches and cook 3-4 minutes or until browned all over, adding a little more oil if necessary.
- Remove and set aside.
- Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
- Add the rice and cook for 2 minutes.
- Return the chicken in a single layer and pour over the stock.
- Put the lid on and place in oven.
- Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
- Top with coriander before serving. I like to serve mine with cumin and mint yogurt.
This was delicious rice, and the chicken breasts I used were well spiced, not hot. I used Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!, less turmeric as I already was using Emirati Style Yellow Chicken Stock which includes it. I used an unrefined extra virgin olive oil, no ginger out of preference plus the rest and I also did add sea salt. I served it with a modified version of your recommendation Cumin Mint & Coriander Yogurt without the chilies. I would make this again but would like to add half of the spices into the rice rather than them all on the chicken as it was quite packed with spices.
Absolutely delicious, and so much easier to make than other biryani recipes! A little salt helps it out.
This was absolutely fantasic! I had no basmati rice, so I subbed in brown long grain rice and it turned out beautifully! I added some raisins to my rice before topping it with the chicken. Even my 9 year old loved this dish and said "Mommy, can we eat this again tomorrow night?" I served it with warm Naan bread and used fresh coriander from my garden, also use chicken thighs for the meat. TERRIFIC!! I'd give this 10 stars if I could, for the wonderful taste and aroma and also for the simplicity of the recipe! Made for Aussie swap :)