Chicken Biryani

Soaking and then rinsing rice helps keep grains from sticking.

Biryanis are a category of rice dishes introduced to India by the Muslim Mughal Empire. Aromatic and tasty one-pot meals, biryanis are similar to pilau. Typically, however, biryani is served as a main dish while pilau is more commonly served as a side. Variations of biryani abound, but chicken biryani is a signature entrée.

Recipe Servings: 4

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 cups (300g) basmati rice
2 Tbsp (25g) butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
1 small cinnamon stick
1 tsp (3 g) turmeric
4 skinless chicken breasts, cut into large chunks
4 Tbsp (60 ml) curry paste
⅔ cups (85 g) raisins
3 cups (750 ml) chicken stock
Chopped coriander leaves (cilantro), for garnish
Toasted flaked almonds, for garnish

Directions

Clean rice by soaking briefly in warm water and then rinsing in cold water. Set aside.
In a medium sauce pan, melt butter over medium heat. Add onions, bay leaf, turmeric, cardamom, and cinnamon and cook for 10 minutes.
Add chicken and curry paste and cook for 10 minutes.
Add rice and raisins to the pan. Then pour the stock into the pan and stir to combine.
Cover the pan and bring liquid to a hard boil.
Reduce heat and simmer 5 minutes. Then turn off heat and let sit for 10 minutes.
Garnish with chopped coriander and toasted flaked almonds. Serve hot.