Easy Chicken Biriyani Recipes


Image by Kirtip from Pixabay

Ingredients

  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 2 green chilies, slit lengthwise
  • 2 tomatoes, chopped
  • 1/2 cup yogurt
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped cilantro leaves

Instructions


1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the green chilies and cook for 1 minute more.

2. Add the chicken and cook until browned on all sides. Stir in the ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powde, red chili powder, and salt. Cook for 1 minute more.

3. Add the tomatoes and yogurt and cook until the tomatoes are softened, about 5 minutes. Stir in the mint and cilantro leaves.

4. Add the rice and stir to combine. Pour in enough water to cover the rice by 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.

5. Remove from heat and let stand for 5 minutes before fluffing with a fork serve hot.

Here are some tips for making chicken biriyani

  • Use long-grain basmati rice for the best results.
  • Soaking the rice before cooking helps to prevent it from becoming mushy
  • Don't overcook the rice. It should be cooked through but still firm to the bite.
  • You can add other vegetables to the biriyani, such as carrots, potatoes, or peas.
  • Garnish the biriyani with fried onions, cashews or raisins

Image by ismartnoor007 from Pixabay