Description
Our Chicken Biryani combines the two most traditional cooking methods, and adds crispy potatoes to the mix to bring the Indian classic to new heights.
Ingredients
For the Chicken:
2.2 pounds (1 kg) chicken breasts, skin removed and deboned
2 large onions, finely chopped
3 cloves garlic, minced
2-inch piece fresh ginger, grated
2 tablespoons mild curry paste (optional)
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 tablespoons hot garam masala
2 bay leaves
1 can (14.5 oz / 400 g) chopped tomatoes
1 teaspoon sugar
3 cups (720 ml) chicken stock, divided
Salt, to taste
4 medium potatoes, peeled and cubed
Oil for frying
3 cups (600 g) Basmati or Jasmine rice, cooked with 1 tablespoon turmeric and salt
3 tablespoons vegetable oil
1–2 sliced chilis
1 lime, in wedges
A bunch of cilantro
For the Buttermilk Raita:
1 cup (240 ml) buttermilk
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 teaspoon salt
Instructions
Prepare the Chicken and Spices
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Heat Oil: In a large pot, heat 3 tablespoons of vegetable oil over medium-high heat.
- Cook Chicken: Cut the chicken breasts into large chunks. Fry the chicken pieces in the hot oil until they are browned on all sides. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the onions, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
Create the Curry Base
- Add Spices and Curry Paste: Add the curry paste (if using), ground coriander, ground turmeric, ground cumin, ground cinnamon, ground nutmeg, ground cloves, and hot garam masala. Stir and cook for an additional 2 minutes.
- Combine Chicken and Tomatoes: Return the chicken to the pot, stirring to coat with the spice mixture. Add the chopped tomatoes, sugar, and 1 1/2 cups of chicken stock. Bring to a simmer, cover, and cook for about 20 minutes.
Prepare the Potatoes
- Fry Potatoes: While the chicken is simmering, heat 1/2 cup of oil in a large frying pan over medium heat. Fry the cubed potatoes until they are golden and crispy. Season with salt and set aside.
Assemble the Biryani
- Layer the Rice and Chicken: In a greased oven-proof dish, spread 1/3 of the cooked rice on the bottom. Pour half of the chicken curry over the rice. Add another layer of rice, followed by the remaining chicken curry. Finish with the last 1/3 of the rice. Pour the remaining 1 1/2 cups of chicken stock over the layered rice and chicken.
- Top with Potatoes: Arrange the fried potatoes on top of the final rice layer. Cover the dish with foil or a lid.
Bake and Serve
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes.
- Prepare Raita: While the biryani is baking, prepare the raita by mixing all the ingredients in a bowl. Chill until ready to serve.
- Serve: Garnish the baked biryani with fresh cilantro leaves, sliced chili and lime wedges. Serve hot with the buttermilk raita on the side.
Notes
- Adjust the amount of chili powder in the raita to your taste preference.
- The baking time may vary, so keep an eye on the dish to prevent burning.
- Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 min
- Cook Time: 90 min
- Category: Main Course
- Method: Oven Baking
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 400g
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg