Soufrti
All Recipes
chicken_biryani_2.png
Main dishesLunch

Chicken Biryani

Prep30 min
Cook1h
Total1h 30m
Servings8
DifficultyEasy
Ingredients
  • 2 lbs boneless and skinless chicken thies (you can use chicken breast or a whole chicken cut into pieces preferably boneless and skinless)
  • 1 medium onion (chopped into small pieces)
  • 1/2 cup plain yogurt
  • 1 teaspoon tomato paste
  • 2 1/2 cups basmati rice
  • 1 tablespoon cardamom
  • 1 tablespoon clove
  • 1 tablespoon cinamom
  • 1 tablespoon cayenne (or to taste)
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon saffron (dissolved in 3 tablespoons of water)
  • 4 1/2 cups chicken broth (or water)
  • 2 tablespoon vegetable oil

Instructions

  1. 1

    We start by cutting the chicken into medium-sized pieces. Add them to a pan with a little vegetable oil, butter, or ghee. Stir until the chicken becomes lightly browned and slightly golden.

  2. 2

    Next, add all the spices and mix well, followed by the tomato paste. Lower the heat before adding the yogurt so it does not curdle. Stir everything together so the chicken absorbs all the flavours. Reduce the heat and let it cook for about 15 minutes.

  3. 3

    Add the washed rice and chicken broth, then increase the heat. Taste and adjust the spices if needed. Once it starts to boil, lower the heat to very low and let it cook for about 45 minutes, or until the rice is fully cooked. Stir gently once or twice during cooking.

  4. 4

    Finally, add some finely chopped parsley and turn off the heat. The best way to serve chicken biryani is with yogurt on the side.

Chef's Notes

The word “biryani” comes from the Persian word birinj (rice) or biryan (fried before cooking). Historians believe Persian travelers and the Mughal Empire brought the cooking style to India centuries ago, where it evolved into many regional versions.

Tags

Spicyeasydeliciouschickenlunchindianbiryani