Easy Chicken Biryani
Flavorful and aromatic chicken biryani featuring tender chicken, fragrant basmati rice, and a blend of spices, served with a garnish of cilantro and crushed cashews.
Ingredients
SAFFRON RICE:
- 1 cup basmati rice washed until water runs clear
- 2 cups water
- ¼ teaspoon saffron threads
- 1 teaspoon salt
FOR BIRYANI:
- 2 chicken breasts cut into cubes
- 3 tablespoons olive oil
- ½ cup onion sliced
- ½ cup serrano pepper chopped
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- ½ teaspoon cinnamon
- 1 tablespoon cardamom pods seeds removed
- ½ teaspoon ginger minced
- 8 oz plain Greek yogurt
- ½ cup golden raisins
- ¼ cup cashews crushed
- ¼ cup cilantro for topping
Instructions
- Begin by washing the basmati rice until the water runs clear. Combine 1 cup of rice with 2 cups of water. Add a pinch of saffron threads to the water along with ½ teaspoon of salt. Bring the water to a rolling boil and cover. Do not remove the lid for 20 minutes.
- Chop the chicken into cubes. Heat 2 tablespoons of olive oil over medium-high heat and add the cubed chicken. Cook until browned and no longer pink on the inside. Remove from the pan and set aside.
- In the same pan, add 1 tablespoon of olive oil, followed by ½ cup sliced red onion, ½ cup sliced white onion, ½ cup chopped tomatoes, ½ cup chopped peppers, and minced garlic. Saute until the onions are caramelized.
- Add the curry powder, cinnamon, 1 tablespoon of chopped green chile peppers, and fresh ginger. Pour in 8 oz plain Greek yogurt and reduce the heat to medium. Stir well until the yogurt has mixed with the spices and onions.
- Place the chicken back into the pan with the biryani sauce and stir in the golden raisins. When the rice is done cooking, fluff it with a fork and transfer it to the skillet with the chicken biryani.
- Cook until the rice is just beginning to brown on the bottom, taking care to stir every so often to avoid burning.
- When the rice has absorbed some of the yogurt, remove from heat, and serve right away alongside naan and momos. Sprinkle with crushed cashews and cilantro for garnish. Enjoy!
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