30-Minute Chicken Biryani

Name: 30-Minute Chicken Biryani
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 Servings
Cuisine: Indian
Ingredients: Chicken Breast: 1 pound; Flour: 2 tablespoons; Kosher Salt: 1 teaspoon; Black pepper powder: 1/2 teaspoon; Curry Powder: 2 teaspoons; Olive oil: 2-3 tablespoons; Onion: 1 large; Carrots: 5; Garlic Cloves: 2-3; Basmati rice: 2 cups; Curry Powder: 2 tablespoons; Ginger powder: 1 teaspoon; Kosher Salt: 2 teaspoons; Butter: 2 tablespoons; Water: 3 and 1/2 cups; Raw-cashew nuts: 1/2 cup; Cilantro: 1/2 cup

Features:

Cuisine:

Indian

Biryani is a traditional Indian dish of rice cooked with meat and veggies. It is supposed to have many spices in it, but this recipe very simple, so you just use curry powder, which does a nice job of pulling together the flavors you’re going for.

30 minutes
Serves 5
Easy

Ingredients

Chicken
1 pound Chicken Breast
cut into strips
2 tablespoons Flour
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper powder
2 teaspoons Curry Powder
2-3 tablespoons Olive oil
1 large Onion
chopped
5 Carrots
sliced
2-3 Garlic Cloves
smashed and minced
Rice
2 cups Basmati rice
2 tablespoons Curry Powder
1 teaspoon Ginger powder
2 teaspoons Kosher Salt
2 tablespoons Butter
3 and 1/2 cups Water
To Serve
1/2 cup Raw-cashew nuts
chopped
1/2 cup Cilantro
chopped

Directions

A really super quick dish, and it’s all done on the stovetop.

Steps

1 Done	Slice the chicken breasts into strips.
2 Done	In a bowl, combine flour, 1 teaspoon salt, pepper, and 2 teaspoons yellow curry powder. Pass each piece of chicken in the flour mixture to coat.
3 Done	In a high sided skillet, heat 1 tablespoon olive oil over medium high heat until it shimmers. Add the chicken to the pan one strip at a time, with a space between each piece of chicken, to give it a good sear. Do this in at least 2 batches.
4 Done	Cook the chicken on the first side for about 3 minutes, until browned, then flip and sear on the other side for 2 minutes until browned. It's okay if the chicken is still raw in the middle, as it will finish cooking with the rice.
5 Done	Remove the chicken and set aside. Swirl another tablespoon of olive oil into the hot pan. Add the chopped onions and sauté for 4 minutes.
6 Done	Meanwhile, chop the carrots and place in a medium bowl with 1 tablespoon of water. Microwave on high for about 4 minutes. The carrots should be softening at this point but still inflexible. Add the carrots (and liquid) to the pan with the onions. Continue cooking for 2 minutes. Add the garlic and sauté 1 minute, until fragrant.
7 Done	Add 2 tablespoons curry powder and 1 teaspoon ginger, and stir it all together so that the spices get nice and toasty. Continue cooking for another 2 minutes.
8 Done	Add the rice. Pour the water and 2 teaspoons salt. Stir it together and add the chicken back into the pan. Cover tightly with a lid and turn the heat up to high. When it starts to boil, turn the heat down to low. Cook on low for about 17 minutes.
9 Done	At this point, the rice should not be crunchy, the carrots tender, and the chicken cooked through all the way. Put the lid back on and keep cooking for another few minutes if it's not done.
10 Done	Add 2 tablespoons of butter and stir it all together. Stir in chopped cilantro and chopped cashews. You could also stir in golden raisins if you wanted, that would be delicious!
11 Done	Serve with plain yogurt and cucumbers. You could also serve it with Roti (Buttery Indian Flatbread) or Homemade Naan.

Comment
Jude

Jude

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