Simple Chicken Biryani

photo by JinithA SanjO





- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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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 :)
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RECIPE SUBMITTED BY
Stardustannie
Australia
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