Chicken Biryani

I love this new recipe I heard about recently. My friend April (check out her new blog!) sent it my way with a great recommendation and she didn’t disappoint! It was so tasty and for all the spices involved, the flavor wasn’t overwhelming at all (I might even add a little more spice next time). We skipped on the raisins and used chicken breasts instead of thighs, chicken broth instead of water, and simmered for about 20 minutes at the end. Overall, a really great, easy recipe (only need one pan; that’s my favorite kind!) with minimal cleanup and delicious leftovers!

Doesn’t that look delicious? Yum!

Chicken Biryani

Serves: 4

Recipe courtesy Cooking Light via my girl April

1 tablespoon butter
1 cup chopped onions
1 tablespoon grated, peeled ginger
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon saffron threads, crushed
1/4 teaspoon cardamon
1/2 cup chopped tomatoes
1/2 cup golden raisins
1 finely chopped serrano chile
1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
2 tablespoons lime juice
1/4 teaspoon salt
1 cup basmati rice
2 cups water (I subbed with chicken broth and it worked great!)
1/4 cup chopped fresh cilantro

Melt butter in a large saucepan over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes or until lightly browned. Stir in cumin, allspice, saffron, and cardamom; cook 15 seconds. Stir in tomato, raisins, and Serrano; cook 1 minute. Add chicken; cook 5 minutes, stirring frequently. Add juice and salt; cook 30 seconds. Add rice; cook 1 ½ minutes, stirring frequently. Stir in 2 cups water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Sprinkle with cilantro.


~ by spontaneoustruth on March 16, 2010.

One Response to “Chicken Biryani”

  1. Haha! I think I made similar substitutions when I made it. No raisins and with shredded leftover chicken. Glad you enjoyed it. Ridiculously easy.

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