This Shortcut Spiced Chicken Biryani is a saucier take on classic biriyani with a cosy, rice casserole vibe. It’s a simplified, one-pot dish you can enjoy any time.
Recipe by: @foodess
Shortcut Spiced Chicken Biryani
Ingredients
For Chicken and Marinade:
- 2.2 lbs (1 kg) bone-in, skinless chicken thighs
- 2 tbsp (30 mL) lemon juice
- 2 cloves garlic minced
- 1 tbsp (7 g) garam masala
- 1 ½ tsp (9 g) kosher salt
For Biryani Rice:
- 1 ½ cups (185 g) uncooked U.S.-grown basmati rice
- 3 tbsp (45 mL) avocado oil
- 3 tbsp (42 g) butter
- 2 ½ cups (375 g) chopped onion (about 2 medium-large)
- 3 tsp (18 g) kosher salt (divided use)
- 3 tbsp (24 g) minced garlic
- 1 tbsp (17 g) curry powder
- 1 tsp (2 g) paprika
- ½ tsp (1 g) ground cayenne
- ½ tsp (1 g) turmeric
- 1 large, diced tomato
- 3 cups (750 mL) unsalted chicken broth
- 2 tbsp (30 mL) lemon juice
Directions
Marinate Chicken:
- Combine chicken with lemon juice, garlic, garam masala and salt. Let stand at room temperature while you prep the biryani rice.
Prepare Biryani Rice:
- Heat oil and butter in a large dutch oven over medium heat. Add onion and ½ tsp of the salt; cook until soft and golden (this takes at least 20 minutes).
- Add garlic, curry powder, paprika, cayenne and turmeric and cook 2 minutes, until fragrant.
- Add tomato; cook a minute more, then stir in broth, rice, lemon juice and remaining salt.
- Stir in chicken pieces, cover the pot and bring to a boil. Reduce heat to low; cook until chicken is cooked and rice is tender, about 40 minutes.
- Serve with plain yogurt or coconut chutney.
