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Simple Chicken Biryani

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Ingredients

Adjust Servings:
750 g chicken breasts or 750 g chicken thighs, diced
1 tablespoon garam masala
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
2 tablespoons olive oil
1 onion, sliced thinly
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated finely
750 ml chicken stock
300 g basmati rice

Nutritional information

747.6
Calories
259 g
Calories From Fat
28.9 g
Total Fat
7 g
Saturated Fat
125.7 mg
Cholesterol
398.6 mg
Sodium
68.7 g
Carbs
3.2 g
Dietary Fiber
4.9 g
Sugars
50.4 g
Protein
335 g
Serving Size

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Simple Chicken Biryani

Features:
    Cuisine:

    For best results here make sure your spices are nice and fresh! I serve mine with Recipe #203296

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Simple Chicken Biryani, For best results here make sure your spices are nice and fresh! I serve mine with Recipe #203296, This was delicious rice, and the chicken breasts used were well spiced, not hot. used Recipe #279714, less turmeric as I already was using Recipe #418911 which includes it. used an unrefined extra virgin olive oil, no ginger out of preference plus the rest and I also did add sea salt. I served it with a modified version of your recommendation Recipe #203296 without the chilies. I would make this again but would like to add half of the spices into the rice rather than them all on the chicken as it was quite packed with spices.


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    Steps

    1
    Done

    Preheat Oven Too 200c.

    2
    Done

    Place Chicken in Bowl With, Cumin, Garam Masala & Tumeric and Toss to Coat.

    3
    Done

    Heat 1 Tbsp Olive Oil in Dutch Oven or Casserole Add the Chicken in Batches and Cook 3-4 Minutes or Until Browned All Over, Adding a Little More Oil If Necessary.

    4
    Done

    Remove and Set Aside.

    5
    Done

    Add the Remaining Oil, Onion, Ginger and Garlic to the Casserole and Cook Over Medium Heat Until the Onions Are Soft and Golden.

    6
    Done

    Add the Rice and Cook For 2 Minutes.

    7
    Done

    Return the Chicken in a Single Layer and Pour Over the Stock.

    8
    Done

    Put the Lid on and Place in Oven.

    9
    Done

    Cook For 30-40 Minutes, or Until the Rice Is Tender and Has Absorbed All the Stock.

    10
    Done

    Top With Coriander Before Serving. I Like to Serve Mine With Cumin and Mint Yogurt.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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