A standard in Indian cuisine, Chicken Biryani gets its flavor from turmeric, cardamom, ginger, and cumin. Having said that, there are many different variations. This recipe leaves out the cardamom and cumin and replaces it with curry powder. It’s a super easy recipe making it great for a weeknight when short on time (you can marinate the chicken for as little as 30 minutes if you have to). I love the flavors too – the bite from the ginger, the sweetness from the raisins and the freshness of cilantro blend perfectly to form a wonderful meal any day of the week. This recipe serves four but can easily be doubled if you would like leftovers or have more people to serve.
- 2 large skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup whole plain greek yogurt
- 3 tbsp curry powder
- 1/4 tsp cinnamon
- 3 tbsp butter
- 1 medium yellow onion, chopped
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 tsp salt
- 1/4 cup chicken stock
- 2 tbsp fresh chopped cilantro
- 4 tbsp raisins
- 5 cups cooked rice (I typically use a basmati, brown rice or wild rice)
- sliced almonds for garnish
Please note, for picture purposes: I didn’t have as much rice as I originally thought I did in my pantry, so the rice ratio may look a little skimpy – you definitely want the amount called for in the recipe (and which is how I normally make it), but it tasted just as good :)
First, marinate your chicken. Combine the chopped chicken, yogurt, curry powder and cinnamon in a medium sized bowl. Stir to incorporate everything and cover the chicken completely. Marinate for 30 minutes (if short on time). The recipe recommends anywhere from an hour to four hours if you have time to spare.
Next, heat butter in skillet and add in the chopped onions. Sauté over medium heat until the onions turn golden (about 7-8 minutes). Add in the grated ginger and garlic and give everything a good stir, cooking for another two minutes or so. Add in the chicken and marinade to your sauté pan along with the salt. Stir again to combine, reduce the heat to medium-low and cover. Cook until the chicken is cooked through, stirring occasionally.
Next, stir in the cooked rice along with the cilantro and raisins. Pour chicken stock over the mixture and cover for 3-4 minutes on a light simmer. Add any extra salt to taste as well as chopped almonds on top for a little crunchy bite.
That’s it! As I mentioned above, the typical ratio of rice to chicken is much higher than the picture above shows but you do get the idea as to how delicious it all looks! It’s a good one for leftovers and makes an excellent lunch the next day. The combo of the cumin and cinnamon, garlic and ginger is delicious and a nice way to get some tasty Indian food on the table quickly. Enjoy!