Takeout-at-home made easy with this Chicken Biryani Rice Bowl. Spice up your rice! Recipe courtesy of Tasty.
Quick Chicken Biryani
Ingredients
- 1 cup (185 g) parboiled rice, soaked and rinsed
- 2 cups (30 mL) water
- 1 tbsp (15 g) spice mix (see below)
- 1 tbsp (15 g) butter
- 1 tsp (5 g) salt
- 1 lb (450 g) chicken thighs, boneless and skinless
- 3 tbsp (45 mL) olive oil
- ¼ cup (60 g) yogurt
- Remaining spice mix (see below)
Spice Mix:
- 1 tsp (5 g) turmeric
- 1 tsp (5 g) paprika
- ½ tsp (2.5 g) onion flakes
- ¼ tsp (1.25 g) cinnamon
- ¼ tsp (1.25 g) cardamom
- ¼ tsp (1.25 g) coriander
- ¼ tsp (1.25 g) cumin
- ¼ tsp (1.25 g) garam masala
- ¼ tsp (1.25 g) garlic powder
- ⅛ tsp (0.6 g) cayenne
Garnish:
- 1 cup (100 g) crispy onions
- ½ bunch cilantro, picked
- Extra yogurt for dolloping
Directions
- Begin by making your spice mix. In a small mixing bowl, combine all of the spices and whisk to combine. Next, cook the rice. Combine the rice, water, salt, 1 tablespoon of the spice mix, and butter in a pot. Bring up to a boil (stirring once or twice) then reduce the heat to low and cover. Let the rice cook for 18-20 minutes, or until all of the liquid has been absorbed. Take off the heat and let sit for 5 minutes, then uncover and fluff the rice with a fork. Set aside.
- Next, prepare the chicken. In a large mixing bowl, combine the remaining spice mix with the olive oil and yogurt. Add the chicken and coat each piece well. Season each piece of chicken liberally with salt and pepper. Then, heat some neutral oil in a cast-iron skillet over medium high heat. Add the chicken and cook for 10-11 minutes, flipping regularly. When golden brown and cooked through, remove and rest the chicken before cutting into chunks.
- To serve, add some of the spiced rice to each serving bowl. Top with some of the chicken, followed by a dollop of yogurt. Garnish with a sprinkling of crispy onions, followed by some of the fresh cilantro. Enjoy!
