Flavor-Packed Chicken Biryani in 40 Minutes

Ingredients You'll Need

• 125 g salted butter
• 500 g chicken thigh
• Salt, pepper, curry powder, and lemon juice for seasoning
• 1 red onion, chopped
• 3 tomatoes, chopped
• 1 carrot, cut into cubes
• 1 tbsp minced garlic
• 1 tsp turmeric powder
• 1 tsp curry powder
• 1 tsp cumin powder
• 1 tsp cardamom
• 3-4 cinnamon sticks
• 3-4 bay leaves
• 1.5 cups Basmati rice
• 2 cups water
• 0.5 chicken broth cube or powder

The Magic Begins: Preparing the Chicken Biryani

1. Season the chicken Rub the chicken thighs with salt, pepper, curry powder, and lemon juice. For the best flavor, marinate overnight or for at least 30 minutes.

2. Brown the chicken In a large pan, heat up some olive oil and brown the chicken thighs, skin-side down. Remove the chicken and set aside.

3. Cook the aromatics Using the same pan, melt the butter and sauté the onions, tomatoes, carrots, and garlic. Add the turmeric, curry powder, cumin, cardamom, cinnamon sticks, and bay leaves.

4. Add the rice Stir in the Basmati rice and season with a touch of soy sauce.

5. Pour in the chicken stock Combine 2 cups of water with the chicken broth cube or powder, and pour the mixture into the pan.

6. Bring back the chicken Place the browned chicken back into the pan and cover. Cook on low heat for 20-25 minutes.

Nutritional Information

Servings: 4 Serving size: 375 g

Per serving:

• Calories: 625 kcal
• Carbohydrates: 78 g
• Protein: 27 g
• Fat: 23 g

Perfect Pairings: Side Dishes for Your Chicken Biryani

Complement your Chicken Biryani with these delightful side dishes:

• A fresh cucumber raita
• A tangy tomato-onion salad
• Poppadoms for a crispy contrast

Ingredient Substitutes

• Can't find Basmati rice? Try using jasmine rice as an alternative.
• Swap out the chicken thighs for other proteins like beef, lamb, or even seafood.

Tips and Tricks for Biryani Brilliance

• Marinate the chicken overnight for maximum flavor.
• Use a glass lid to resist the temptation of peeking during the cooking process.

Frequently Asked Questions

Can I use a rice cooker instead of a pan to make the Chicken Biryani?

Yes, you can use a rice cooker to make Chicken Biryani. Follow the same steps for seasoning the chicken, browning it, and cooking the aromatics. After sautéing the rice, transfer everything to the rice cooker, add the chicken stock, and place the browned chicken on top. Cook the Biryani using the rice cooker's regular cooking setting.

Can I make this recipe vegetarian or vegan?

Yes! To make a vegetarian Biryani, substitute the chicken with vegetables such as cauliflower, green beans, potatoes, and peas. For a vegan version, use plant-based butter and substitute the chicken broth cube with a vegetable broth cube.

Can I make this recipe in an Instant Pot or pressure cooker?

Absolutely! To make Chicken Biryani in an Instant Pot or pressure cooker, follow these steps:

1. Season and brown the chicken using the sauté function. Remove the chicken and set aside.
2. Cook the aromatics and spices using the sauté function.
3. Add the rice and stir, then add the chicken stock.
4. Place the browned chicken on top of the rice.
5. Close the lid, seal the vent, and cook on high pressure for 6-8 minutes, depending on your cooker's instructions.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Open the lid and fluff the rice with a fork.

How should I store leftover Chicken Biryani?

Store leftover Chicken Biryani in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or heat on the stovetop with a splash of water to prevent the rice from drying out.