Biryani is one of the yummiest one pot meals. There are so many kinds of and ways to make Biryani. Every Indian home has it’s signature recipe. Here is a very quick way that I make mine. I just combine rice and chicken curry in layers. You could actually do this with any chicken curry recipe. It is kind of like a chicken curry and rice lasagna!! This is a great way to use your leftover rice and curry.
Biryani is usually accompanied by some kind of raita which is basically a yogurt salad. You can make all kinds of raitas – I made a spinach raita to go with this biryani.
You will need to make a basic curry for the Biryani . For the base of this curry recipe please refer to the following link: https://thefoodfairy.wordpress.com/2009/03/14/a-base-recipe-for-curry/
2 lbs of boneless chicken thighs chopped into small cubes
8-10 cups of cooked basmati rice ( warm)
1 cup base curry paste (https://thefoodfairy.wordpress.com/2009/03/14/a-base-recipe-for-curry/)
2 tablespoons of dried mint flakes or 1/2 bunch chopped fresh mint (optional)
10-12 fresh curry leaves (I buy them fresh from the Indian Grocery and freeze them to use as I need)
2-3 small plum tomatoes chopped or 3 tablespoons of tomato paste
1 cup of coconut milk
1 bunch chopped cilantro
8 cups of cooked basmati rice ( warm)
- Heat 1 cup of the base curry paste on medium.
- Add the mint and curry leaves.
- Stir this for 2 minutes.
- Add the fresh tomatoes/ tomato paste.
- Cover and cook for 10 minutes till it is well incorporated into the curry.
- Add the chopped chicken in and mix well.
- Add 1 cup of water or chicken broth.
- Cover and cook well till the chicken is done ( about 25 minutes).
- Add the coconut milk and mix it well.
- Add salt to taste.
- Cook for 5 more minutes and add cilantro.
- Remove from fire – you can eat the chicken curry as is separately with rice or combine the two as shown below to make a quick Chicken Biryani.
Assembling the Biryani
- In a dish/pot that is at least 3-4 inches high begin layering the Biryani.
- Start by putting the warm Basmati rice as the bottom layer about 1/2 an inch thick.
- Scatter a 2-3 ladles full of the chicken curry on top.
- Put another layer of rice on top of this.
- Then add another layer of the chicken curry.
- You can keep repeating these layers for as much rice and chicken curry you have.
- The last layer must be chicken curry.
- Cover the pot/dish tightly and let it sit and absorb the flavors for at least an hour.
- You can eat it immediately but if you let it sit for a while it makes it tastier.
- Mix the rice and curry well together before serving.
- Serve warmed with spinach raita.