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Indian Chicken Biryani Recipe

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4.2 from 5 reviews

This Indian Chicken Biryani recipe is a fragrant and flavorful one-pan dish combining tender chicken strips, basmati rice, aromatic spices, and fresh vegetables. Seared chicken is cooked together with sautéed onions, softened carrots, and a blend of curry powder and ginger, resulting in a vibrant, mildly spiced meal perfect for a comforting dinner. Garnished with cilantro and cashews, this biryani pairs beautifully with yogurt and Indian breads for a complete experience.

Ingredients

Chicken and Coating

  • 1 pound chicken (cut into strips)
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 teaspoons yellow curry powder

Vegetables and Aromatics

  • 1 large onion (chopped)
  • 5 large carrots (sliced)
  • 2-3 cloves garlic (smashed and minced)

Spices and Rice

  • 2 tablespoons yellow curry powder
  • 1 teaspoon ginger powder
  • 2 cups dry basmati rice
  • 3 1/2 cups water
  • 2 teaspoons kosher salt

Fats and Garnishes

  • 2-3 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup cilantro (chopped)
  • 1/2 cup cashews (chopped)

Instructions

  1. Prepare the chicken: Slice the chicken into strips and pat it dry with paper towels to remove excess moisture, which helps achieve a better sear.
  2. Make the coating mixture: In a small bowl, combine the flour, 1 teaspoon kosher salt, pepper, and 2 teaspoons yellow curry powder. This seasoning blend will flavor the chicken and help create a light crust.
  3. Coat the chicken: Dredge each chicken strip in the flour mixture to evenly coat all sides.
  4. Heat oil and sear chicken: In a large, high-sided skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add chicken strips one at a time with space between each piece. Sear in batches to avoid overcrowding and steaming.
  5. Sear chicken on both sides: Cook chicken on the first side for 1-3 minutes until browned, then flip and sear the other side for 1-2 minutes. The chicken may still be raw inside, which is fine as it will finish cooking with the rice.
  6. Remove chicken: Transfer the seared chicken to a plate and set aside.
  7. Sauté onions: Add another tablespoon of olive oil to the pan. Add chopped onions and cook for 3-5 minutes until softened and translucent.
  8. Prepare carrots: Place sliced carrots in a bowl with 1 tablespoon water and microwave on high for 3-5 minutes until slightly softened but still firm.
  9. Add carrots to onions: Add the softened carrots along with any liquid from microwaving to the pan with the onions; cook for 1-2 minutes to combine flavors.
  10. Add garlic and spices: Stir in minced garlic and sauté for 1 minute until fragrant.
  11. Toast spices: Add 2 tablespoons curry powder and 1 teaspoon ginger powder, stirring frequently to toast and bloom the spices for 1-2 minutes.
  12. Add rice and liquid: Stir in the dry basmati rice, then add 3 1/2 cups water and 2 teaspoons kosher salt. Mix well to combine.
  13. Return chicken to the pan: Nestle the seared chicken strips on top of the rice mixture.
  14. Cook covered: Cover the skillet tightly with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and cook for about 17 minutes.
  15. Check doneness: After 17 minutes, check that the rice is cooked through and no longer crunchy, the carrots are tender, and the chicken is fully cooked. If not fully done, cover and cook a few more minutes.
  16. Finish with butter: Stir in 2 tablespoons butter into the cooked biryani for richness.
  17. Add garnish: Fold in chopped cilantro and chopped cashews. Optionally, add golden raisins for a sweet touch.
  18. Serve: Serve the biryani hot with plain yogurt and cucumber on the side. It also pairs wonderfully with Roti or homemade naan bread.

Notes

  • Microwaving carrots softens them quickly; alternatively, you can steam or sauté them.
  • Seared chicken is intentionally slightly undercooked before mixing with rice to finish cooking during simmering.
  • Do not overcrowd the pan when searing chicken to ensure proper browning instead of steaming.
  • Using basmati rice is essential for authentic texture and flavor; rinse rice before cooking to remove excess starch if preferred.
  • Golden raisins can be added with the garnish for a subtle sweetness that complements the spices.
  • Serve with cooling yogurt and cucumber to balance the rich and spiced biryani.

Find it online: https://marthatasty.com/indian-chicken-biryani-recipe/