Karry Hosford
Yield
6 servings (serving size: 1 1/3 cups)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

pauline

marci1
November 14, 2015
I made this recipe for my family today and it was liked a lot. I ll definitely add to my list of best recipes. Next time i ll either increase the amount of ingredients or reduce the amount of rice as i had extra rice left. I ll also increase the amount of spices in order to spice it up a little bit more and add more yogurt. Thanks for posting this recipe.

New to Indian Food

kmpossible
May 23, 2015
I spotted this dish while looking for something to spice up dinner time. I always check out the lower scored reviews for criticisms and nearly chose something more familiar to me, but went ahead to the grocery store to stock up. I followed several suggestions: more yogurt, reduced cardamom and ginger (ground), omitted the raisins, and kept the rice separate from the rest of the dish to allow for personal mixing preference. I will absolutely make this excellent dish again! Loved it!

Albalark's Review

user
August 31, 2014
I have made this recipe several times and with many different substitutions, and it comes out marvelous every time. My favorite spice house (begins with "P" - not sure if I'm allowed to say :-) ) has wonderful Indian spices and I have found that using half sweet curry and half Garam Masala made it taste more like it does in my favorite restaurant. I also use cardamom pods in the rice along with a couple of cloves and a small stick of "true" (Ceylon) cinnamon, and omit the cardamom from the spice mix with the meat. I up the meat to 1 1/4 lbs so that I get a better balance of rice to meat. I also use no-fat greek yogurt, and as long as it is mixed in when the heat is low, there's no curdling. The leftovers reheat beautifully, which is great since it makes 6 very generous servings. It's a wonderful dish for company, too. One of my all-time Cooking Light faves!

rutty326's Review

OhLynne9
May 15, 2014
N/A

devoncarter's Review

rmiller2
January 30, 2014
N/A

jodioschmidt's Review

Albalark
February 27, 2013
great flavors and makes a lot. May not be authentic but still a great dish

lrichards42's Review

RosannaInCO
February 26, 2013
I would have to say that the cardamom killed it for me. I should have listened to my nose when smelling this foreign (to me) spice. It overpowered the entire dish, but maybe it's due to the fact that I simply don't like the flavor. I also thought it was a little dry and noticed as I was pouring in the rice that I had better leave some out, and by some, I mean a solid 2 cups. The ginger might also be a little on the heavy side. If I were to make this again I would probably skip the cardamom altogether, use 1/2 tsp of ginger, and intervene in whatever way possible to make it less dry (like more yogurt or less rice). I wasn't sure about the raisins, but they ended up being a pleasant surprise.

OhLynne9's Review

bjane1
February 07, 2013
This is a great recipe! That being said, the family thought it would benefit from cooking only 1 cup of rice w/2 cups water, and keeping all else the same. For leftovers, along with the cashews we also added some spicy peanuts we had on hand for a nice little kick. Delish!

bjane1's Review

devoncarter
September 10, 2012
I was searching for a last minute recipe to use up chicken thighs and came across this tasty dish. I didn't have yogurt or cashews, so substituted nonfat sour cream and toasted slivered almonds. Served it over brown rice. Delicious week night dinner.

hopebarrgirl's Review

Kuenzi123
July 29, 2012
LOVE this recipe. I double the yogurt to give it more of a sauce consistency and I also do not blend the rice in. I know that's not true Biriyani, but we like it that way!