Spicy Indian-Style Skillet Chicken Biriyani
If you are a lover of Indian food, then you will love this dish! This is a skillet version of the Indian biriyani, no need to bake in the oven it is all made in a skillet with the same authentic flavors, do not use low-fat yogurt for this or it will curdle, use whole milk yogurt. If you have any saffron add in a pinch to the rice when it is cooking, along with a very small pinch cinnamon and 2 teaspoons salt, use 3 cups water or chicken broth with 1-1/2 cups basmati rice. You can adjust the jalapeno peppers and chili flakes amount to taste and also use as much curry as desired.
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INGREDIENTS
Nutrition- 3cups cooked basmati rice
- 1 1⁄2
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 2tablespoons vegetable oil
- 1tablespoon butter
- 2
- 3
- 2 -4teaspoons dried chili pepper flakes (or to taste) or 1/4 teaspoon cayenne pepper
- 3
- 1teaspoon minced fresh ginger
- 1⁄2teaspoon cardamom
- 2
- 1cup full-fat plain yogurt
- 1cup raisins
- 1 1⁄2
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DIRECTIONS
- Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
- Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
- Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
- Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
- Add in yogurt, cook stirring constantly for 2 minutes.
- Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
- Add in cooked rice; stir to combine.
- Season with more salt and black pepper to taste.
- Sprinkle with chopped cashews.
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