Chicken Biriyani

Karry Hosford

Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 26%
  • Fat: 12.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 3.2g
  • Protein: 22.8g
  • Carbohydrate: 59.2g
  • Fiber: 1.9g
  • Cholesterol: 68mg
  • Iron: 2.3mg
  • Sodium: 942mg
  • Calcium: 84mg

Ingredients

  • 3 cups water
  • 2 teaspoons salt, divided
  • 1/4 teaspoon saffron threads, crushed
  • 1 1/2 cups uncooked basmati rice
  • 1 (3-inch) cinnamon stick
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 teaspoons curry powder
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 2 serrano chiles, seeded and minced
  • 1 cup plain whole-milk yogurt
  • 1/2 cup golden raisins
  • 1/2 cup chopped dry-roasted cashews
  • 1/4 cup fresh cilantro

Preparation

  1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
  2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
  3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Biriyani Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy