Weekends always call for something special in terms of food. On a lazy day, this means whipping up an elaborate dish in very short time without losing its deliciousness. This easy chicken biryani fits the bill perfectly. Sometimes, it’s really nice to find a sneaky shortcut to the most complicated dish and convert it into a showstopper.
This Indian biryani features a delicious combo of chicken cooked in a spicy sauce and flavored rice. I’ve opted for chicken breast fillets as they cook really quickly.
The flavored rice is cooked separately and then “dum” (which means cooked over low heat with the chicken to release maximum flavor.
After cooking over low heat, you could either mix it gently, or serve it as it is. Fried onions, cashew nuts and raisins go on top just before serving.
As this chicken biryani won’t be complete without a couple of side dishes, here’s a list for you to choose from:
And don’t forget humble pappadums.
Hope you enjoy this easy chicken biryani as much as I do! Have a lovely weekend!
Start with preparing the rice. As I’m planning to make flavored rice for this biryani, I’m going to lightly flavor it with some spices. To do that, heat 1 tbsp ghee(or oil) in a large saucepan. Make sure you’ve a pan large enough to cook the rice. First, fry 1/4 tsp fennel seeds, 4 cloves and 2 cardamom pods. Now add rice and fry for 2 minutes until it gets a light brown color.
Now to cook the rice add water to the pan. Add about 8 cups water for 2 cups of rice. Season with Salt. Add lemon juice. Let it come to boil. Then turn down the heat and cover the pan with a lid. Once cooked, drain and keep it aside.
Next, the chicken part of the biryani. Heat 2 tbsp ghee (or oil) in a heavy bottomed pan. Add chopped onions. Fry until browned. Fry ginger and garlic.
Make a spice powder in mortar and pestle using 4 cloves, 1 tsp fennel seeds, 1 dried bay leaf, 2 cardamom pods and half of 1 stick cinnamon. Add this spice powder to the pan. Fry. Add turmeric, coriander, garam masala, chili powder and black pepper. Mix well. Fry again.Add tomatoes, yogurt and chicken. Add 1/4 cup water and enough salt. Cover and cook for 20 minutes or until chicken is done.
Add rice on top of chicken. Cover with lid. Leave it on low heat for about 10 minutes.When done, you can mix it gently if you want.
More Biryani Recipes
- Malabar Chicken Biryani
- Hyderabadi Chicken Biryani
- Keema Biryani
- Veg Dum Biryani
- Egg Biryani
- Shan Bombay Biryani with Vegetables
- Prawn Biryani | Shrimp Biryani
- Lamb Biryani
- Butter Chicken Biryani
- Chicken Tikka Biryani