Chicken Biryani

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.

Chicken Biryani

Chicken 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/

Base curry paste

Base curry paste

 

 

 

 

 

 

 

Chicken Biryani

(serves 6-8)

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.
Mint and curry leaves added

Mint and curry leaves added

  • Stir this for 2 minutes.
  • Add the fresh tomatoes/ tomato paste.
Adding tomato/tomato paste

Adding tomato/tomato paste

  • Cover and cook for 10 minutes till it is well incorporated into the curry.
  • Add the chopped chicken in and mix well.
Adding chicken

Adding chicken

  • Add 1 cup of water or chicken broth.
  • Cover and cook well till the chicken is done ( about 25 minutes). 
Cooked chicken

Cooked chicken

  • Add the coconut milk and mix it well. 
Adding coconut milk

Adding coconut milk

  • 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.
Chicken curry

Chicken curry

 

Assembling the Biryani

  • In a dish/pot that is at least 3-4 inches high begin layering  the Biryani.

 

cooked basmati rice

cooked basmati rice

  • Start by putting the warm Basmati rice as the bottom layer about 1/2 an inch thick.

 

Rice as a base layer

Rice as a base layer

  • Scatter a 2-3 ladles full of the chicken curry on top.

 

Layering with chicken curry

Layering with chicken curry

  • Put another layer of rice on top of this.

 

Layer of rice

Layer of rice

  • Then add another layer of the chicken curry.
Last layer of chicken curry

Last layer of 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.
Chicken Biryani with Spinach Raita

Chicken Biryani with Spinach Raita

3 thoughts on “Chicken Biryani

  1. I tried this recipe out because I like one-dish meals and want to cook more Indian food from scratch. I had one of those boxed Biryani spice mixes and knew it wouldn’t taste the same. It was fabulous Malini, my whole family enjoyed it! I omitted the garam masala and mint but would like to try that next time. I love the idea of making the base curry paste and storing it and that you can use paste instead of tomatoes to save chopping time. Thanks for your great recipes!!

    • Niha
      you can even freeze the base curry paste in little ziplocs and then use it as and when u need it – try the shrimp curry next time and the paneer. Even the black daal you could jut use the base curry paste. happy cooking! Oh and another tip _ i usually get my chicken from the halal meat store next to patels on hillside – you can jsut call ahead and they will keep it ready for pick up. You can have it chopped, fat removed etc for whatever you need. Its really great

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