Diced chicken and prepared ginger paste help put this easy Chicken Biryani recipe on the dinner table in no time flat!
Other than Thai food, there’s no cuisine I find myself craving more often than Indian.
I’d love to make it three nights per week (the other four reserved for Thai food, of course), but I don’t always have the time to make a complicated dish when I’m already 100% hangry.
For those nights, I love making this Indian Potato Chickpea Stew (on the table in 30 minutes), this Creamy Cashew Chicken Curry (another half-hour miracle dish), and today’s recipe, a simple Chicken Biryani recipe (just 45 minutes start-to-finish).
In this easy biryani recipe, chicken is diced into small pieces before hitting the pan, which cuts down cooking time.
While I love using fresh ginger root whenever possible, I don’t always have a good chunk of it on hand. Dried or powdered ginger does a poor job of replicating the spicy and fragrant taste of fresh ginger, so I like to keep a tube of prepared ginger paste in the door of my refrigerator.
You can also use prepared ginger in the mango chutney recipe I shared earlier this week!
This Biryani tastes completely freaking amazing with a dollop of mango chutney thrown on top.
Here’s the Recipe!
- 1 tablespoon ghee (or vegetable oil)
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1" cubes
- 1 medium yellow onion, chopped
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons prepared ginger paste
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1 tablespoon minced garlic
- 2 large tomatoes, chopped
- 1/2 cup golden raisins
- 1 cup uncooked basmati rice
- 2 1/4 cup low-sodium chicken broth*
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sliced unsalted almonds
- 1 lime, cut into wedges
- Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.
- Turn the chicken pieces and add the onion, jalapeno, ginger, salt, garam masala, cumin, turmeric, and salt. Saute for 3 minutes, or until the onions have softened.
- Add the garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth. Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan, and allow the rice to continue to steam for another 10 minutes.
- Garnish with cilantro leaves and almond slices. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.
*Or use 1 (14-ounce) can broth + 1/2 cup water
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 567Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 153mgSodium 973mgCarbohydrates 42gFiber 5gSugar 16gProtein 61g
Nutrition information has been auto-calculated for your convenience.