A faster, simplified method yielding flavorful results without pre-seasoning the chicken or having to layer chicken and rice repeatedly.
Chefadora AI has the answer - timers, swaps, step-by-step help.
On medium heat add 2 tbsp oil to the pot.
Add sliced onions and sauté until golden brown.
Add ginger and garlic and sauté for 1 minute.
Add chopped carrots and green beans.
Sauté for 5 minutes, cooking the vegetables halfway.
Stir in garam masala and kashmiri chili powder.
Add chopped tomatoes and cook until softened.
Move the veggie masala to the outer edge of the pot.(just like in the picture) This to make space to braise the chicken.
In medium heat, add 1 tbsp oil in the pot. Add 2 tbsp garam masala, crushed cloves, green cardamoms, star anise, and black cardamoms. Roast for 1 minute.
Add the chicken pieces and braise each side for 1 minute on medium heat.
Combine the chicken and the veggie masala, add sea salt and cook for 20 minutes or until fully cooked. ( till it reaches 165 F)
Remove the chicken pieces from the gravy and set aside.
In a separate pot, on low-medium heat 1 tbsp oil.
Add the drained rice and toast it for 1-2 minutes, stirring often to prevent burning.
Once toasted, add turmeric powder and saffron, mixing well for an even color and flavor.
Add the toasted rice to the chicken gravy in the main pot.
Pour in 6 cups of water, add salt and stir gently.
Cover and cook on low heat for 15 minutes or until the rice is fully cooked.
Add the chicken pieces back into the pot.
Gently mix everything together.
Garnish with chopped cilantro and a lime wedge.
Fluff the rice gently and serve hot with raita or salad.
Adjust the Kashmiri chili powder to your taste preference. Kashmiri is known for its color and its less spicer that the regular red chili powder.
To save time, cook chicken and toast rice at the same time. This way when your chicken is done you take chicken pieces out and add the toasted rice into the pot.
A side of ‘Raita’ goes well with Biryani. To make Raita combine the following chopped ingredients: 3 mini cucumbers, 2 tomatoes chopped, 1/2 cups red onions. Squeeze 1 lime, salt and pepper to your taste.
What is the best way to store leftover Easy Chicken Biryani?
To store leftover Easy Chicken Biryani, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last up to 2-3 months. When reheating, ensure it reaches an internal temperature of 165°F.
Can I make Easy Chicken Biryani with brown rice instead of basmati rice?
Yes, you can substitute brown rice for basmati rice in Easy Chicken Biryani. However, keep in mind that brown rice requires a longer cooking time and more water. Adjust the cooking time to about 40-45 minutes and use approximately 7 cups of water for the best results.
What are some good side dishes to serve with Easy Chicken Biryani?
Easy Chicken Biryani pairs wonderfully with raita, a yogurt-based side dish that helps balance the spices. You can also serve it with a fresh salad or pickles for added flavor. For a heartier meal, consider serving it with naan or paratha.
Is Easy Chicken Biryani suitable for gluten-free diets?
Yes, Easy Chicken Biryani is naturally gluten-free as it primarily consists of chicken, rice, and vegetables. Just ensure that any additional ingredients, like spices or condiments, are labeled gluten-free to maintain dietary compatibility.
What can I use as a substitute for garam masala in Easy Chicken Biryani?
If you don't have garam masala on hand, you can create a substitute by combining equal parts of ground cumin, coriander, and cinnamon. Alternatively, a mix of curry powder can also work in a pinch, though the flavor profile will differ slightly from traditional garam masala.
