Simple Chicken Biryani

READY IN: 55mins
Recipe by Stardustannie

For best results here make sure your spices are nice and fresh! I serve mine with Cumin Mint & Coriander Yogurt

Top Review by UmmBinat

This was delicious rice, and the chicken breasts I used were well spiced, not hot. I used Recipe #279714, less turmeric as I already was using Recipe #418911 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 Recipe #203296 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.

Ingredients Nutrition

Directions

  1. Preheat oven too 200°C.
  2. Place chicken in bowl with, cumin, garam masala & tumeric and toss to coat.
  3. 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.
  4. Remove and set aside.
  5. Add the remaining oil, onion, ginger and garlic to the casserole and cook over medium heat until the onions are soft and golden.
  6. Add the rice and cook for 2 minutes.
  7. Return the chicken in a single layer and pour over the stock.
  8. Put the lid on and place in oven.
  9. Cook for 30-40 minutes, or until the rice is tender and has absorbed all the stock.
  10. Top with coriander before serving. I like to serve mine with cumin and mint yogurt.

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