Chicken Biryani


With one skillet, you can whip up this popular Indian dish.

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Chicken Biryani
Recipe Type: Entree
Cuisine: Indian
Author: Kimberly Lord Stewart
Serves: Serves 6
Curry, ginger and golden turmeric blanket tender chicken, softly sautéed onions and rice.
  • 4 tablespoons butter or vegetable oil
  • 4 chicken breasts, cut into chunks
  • 1 sweet onion, thinly sliced
  • 2–3 tablespoons red curry paste
  • 2-inch piece of fresh ginger, peeled and finely minced
  • 2 teaspoons powdered turmeric
  • 1 cinnamon stick
  • ½ teaspoon powdered cardamom
  • 1⁄₃ cup golden raisins
  • 1½ cups white basmati rice
  • 3½ cups chicken broth
  • 3 tablespoons chopped cilantro, optional
  • Slivered almonds for garnish
  • Mango chutney, prepared (jar in international aisle)
  1. Heat butter or oil in a large skillet over medium heat; add chicken and sauté until brown. Remove from pan. Add onions and sauté 10–15 minutes, until soft. Add curry paste, ginger, turmeric, cinnamon stick and cardamom powder. Sauté 5 minutes, until spices are fragrant.
  2. Add chicken, raisins, rice and broth. Stir well; raise heat until broth is boiling. Cover, and lower heat to low. Cook 5–8 minutes. Remove from heat; let sit 10 minutes for rice to absorb the liquid.
  3. Garnish with cilantro and almonds, and serve with mango chutney.



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