Chicken biryani
Indulge in the rich and aromatic flavors of homemade Chicken Biryani. This delicious recipe features tender chicken thighs marinated in curry paste, cooked with fragrant basmati rice, onions, tomatoes, and a blend of spices including cinnamon and bay leaf. Perfect for a hearty meal that tantalizes your taste buds.
- 17 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Chicken Biryani is a flavorful and aromatic rice dish that is popular in South Asian cuisine. This easy-to-follow recipe combines tender chicken thighs with a mix of spices and basmati rice, creating a rich and satisfying meal. Ideal for special occasions or a hearty weeknight dinner, chicken biryani is sure to delight your taste buds.
Ingredients:
Instructions:
- In a large bowl, mix the curry paste with the chicken thighs until well coated. Cover and let marinate for at least 30 minutes to 1 hour in the refrigerator.
- Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Heat the olive oil in a large, deep skillet or pot over medium heat.
- Add the marinated chicken thighs and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the grated ginger and minced garlic, and cook for another minute until fragrant.
- Add the chopped tomato, cinnamon stick, and bay leaves to the skillet. Stir and cook for another 2-3 minutes until the tomatoes start to break down.
- Return the browned chicken thighs to the skillet, placing them on top of the tomato mixture.
- Sprinkle the rinsed basmati rice evenly over the chicken and spices.
- Carefully pour the chicken gravy over the rice, making sure all the rice is covered.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the skillet with a tight-fitting lid and let it cook for 25-30 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during this time to ensure proper steam cooking.
- Once cooked, remove the skillet from heat and let it sit, covered, for an additional 5-10 minutes. This helps the flavors meld together.
- Remove the cinnamon stick and bay leaves.
- Fluff the rice gently with a fork and serve hot.
Tips:
- Marinate the chicken in the curry paste for at least an hour or overnight for an extra burst of flavor.
- Use high-quality basmati rice for the best results. Rinse the rice thoroughly before cooking to remove excess starch and ensure it cooks evenly.
- To enhance the flavor, you can toast the cinnamon stick and bay leaves in the olive oil before adding the other ingredients.
- Cook the biryani on low heat to allow the rice to absorb all the flavors and prevent it from sticking to the bottom of the pot.
- For a richer taste, you can add a pinch of saffron soaked in warm milk to the rice before cooking.
With this recipe, you can enjoy a delicious and aromatic Chicken Biryani that brings the flavors of South Asia right into your kitchen. Perfectly cooked rice, tender chicken, and a blend of spices make this dish a crowd-pleaser. Serve it with a side of raita or a simple salad to complete your meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 430kcal | 21% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.84g | 5% |
| Sugar 3.52g | 4% |
| Fat | |
| Fat 30g | 35% |
| Saturated 8g | 25% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 80mg | 14% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 7ug | 5% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 1.70mg | 15% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 520mg | 15% |
| Selenium, Se 30ug | 56% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 2.30mg | 21% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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