- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 920 kcal
Quick summary
“Chicken biryani is a unique dish of Asian cuisine that cooks aromatic basmati rice together with golden chicken cubes and spices. It is a complete and very practical option for family lunches.”
What you need to know
- The patient caramelization of the onion in oil or ghee gives an amber color and characteristic depth to the base of the biryani.
- Basmati rice should be sautéed briefly with the spices before receiving the hot chicken broth.
- The 5-minute rest with the pot covered and the heat off finishes the cooking in the trapped steam.
Ingredients
Main
- 1 kg of chicken breast cut into cubes
- 3 cups of basmati rice
- 1 large sliced onion
- 4 cloves garlic, minced
- 1 tablespoon of grated ginger
- 3 tablespoons of oil or ghee
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 4 cups of chicken broth
- Salt and pepper to taste
- Parsley or cilantro to garnish
Instructions
Principal
- In a large saucepan, heat the oil or ghee and brown the onion until caramelized.
- Add the garlic and ginger, sautéing for another 1-2 minutes.
- Add the chicken cubes, seasoning with salt, pepper, curry, and saffron.
- Cook until the chicken is golden on all sides.
- Add the rice and stir well to incorporate the flavors.
- Pour in the chicken broth and let it boil.
- Reduce the heat, cover the pan, and cook for 20-25 minutes, or until the rice is soft.
- Turn off the heat and let rest for 5 minutes before serving.
Chef's tips
- Rinse the basmati rice in cold water until the water runs clear to prevent the grains from sticking during cooking.
- Use a heavy-bottomed pot with a tightly fitted lid to retain steam during the 20 minutes of low heat.
- Do not stir the rice while it is cooking in the broth so as not to break the long grains.
Variations
- Biryani with dried fruits: add a quarter cup of light raisins and toasted cashews when serving.
- Touch of cinnamon and clove: include a cinnamon stick and 3 whole cloves during the onion sauté.
- Version with peas: mix half a cup of fresh peas in the last 5 minutes of cooking.
Substitutions
- Ghee can be replaced by common vegetable oil, flavorless coconut oil, or common unsalted butter.
- Chicken broth can be swapped for homemade vegetable broth or boiling water with bay leaves.
- Chicken breast can be substituted with boneless chicken thighs or well-trimmed pork loin cubes.
How to store
Store the remaining biryani in an airtight container in the refrigerator for up to 3 days. To reheat on the stove or microwave, sprinkle two tablespoons of water over the rice and cover to recover the original moisture.
Can it be frozen?
It can be frozen in individual portions in proper containers for up to 2 months. Thawing should occur directly in the microwave on medium power or in the refrigerator for 12 hours before reheating in a covered pot.
What to serve with
Serve with a raita sauce made with yogurt, grated cucumber, and mint to contrast with the curry. Crispy green leaf salad with thin slices of red onion closes the traditional combination.
Frequently asked questions
What to do if the broth dries up before the rice softens?
Add half a cup of boiling water around the edges of the pot, cover immediately, and keep the flame on minimum for another 5 minutes.
Do I need to soak basmati rice before cooking?
Soaking for 15 to 20 minutes in cold water helps lengthen the grains, but drain well before adding to the pot with the chicken.
Why is saffron placed together with the curry?
Saffron ensures the vibrant golden color typical of traditional biryani, while curry provides the warm combination of spices.
Can I use regular long-grain rice instead of basmati?
You can use national long-grain rice, adjusting the liquid volume to 3 cups of broth, as it absorbs a little less water.
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