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Chicken Biryani


Easy Chicken Biryani Recipe

This easy Chicken Biryani recipe is a dish I actually have fumbled with a few times. The mixture of chicken that’s been browned in the skillet before cooking down with the liquids until it is meltingly soft. You’ll find your rice is fluffy and soft with tender bites of chicken throughout.This biryani is easier than most, no whole spices being toasted and ground. No red curry paste or ginger garlic pastes are needed. The resulting flavors are incredibly delicious and addicting.
What to serve with chicken biryani:

We love serving this with Indian Raita, sliced cucumbers and tomatoes, naan and Easy Tandoori Chicken.
What kind of rice is used in vegetable biryani:

A classic biryani is made using basmati rice. This rice is thinner and longer than a traditional long grain rice.

How do you make chicken biryani?

First you brown the chicken and onions. Then some grated tomato is added to the chicken and liquids before cooking down until soft and fluffy. The rice is traditionally made using ghee (clarified butter) along with onions, garlic and ginger.
Why is biryani rice yellow?
The yellow coloring in the rice comes from the use of turmeric along with other spices. These spices are added into the dish before the uncooked rice is mixed in.
The best way to reheat chicken and rice dishes:
Add the mixture to a microwave safe bowl and cover with an almost dripping wet paper towel draped over the bowl or plate. Microwave on high for 3-4 minutes.

Tools used in the making of Chicken Biryani:

Basmati Rice: The perfect rice for the biryani, do not substitute long grain rice.
Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but this dutch oven is perfect for cooking the vegetables and rice, maintaining heat without any hot spots that may burn the food.

Ingredients

3 tablespoons olive oil or ghee if available
4 chicken thighs boneless and skinless, cut into 1" chunks
1 yellow onion cut into 1/2-inch dice
1 tablespoon garlic minced
1 tablespoon ginger minced
2 roma tomatoes grated
1/2 cup water
1 green bell pepper sliced
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice rinsed and drained

US Customary - Metric

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.
Add olive oil in a large dutch oven over medium-high heat.
Add the chicken and cook until browned on both sides.
Add in the onion, and cook until translucent, about 3-4 minutes.
Stir in garlic, ginger, tomatoes, and 1/2 cup water.
Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
Add in the chicken broth and bring to a boil.
Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
Turn off the heat and let sit, covered, for five minutes before opening and serving.

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