CHICKEN BIRYANI TO TANTALIZE YOUR TASTE BUDS.
SOUTH INDIAN CHICKEN BIRYANI TO INDULGE AT HOME!
Biryani is a delicious celebration amongst all the Indian food – the aromas, the vibrant colors, the fluffy rice and those lip smacking curry flavours. The Biryani tastes great when served with raita, and gravies. Most often, in many households, biryani is a special weekend meal made on Sunday afternoons for lunch.
Let’s cook this fantastic Chicken Biryani to tantalize your taste buds.
CHICKEN BIRYANI RECIPE
Quick and easy recipe to try at home.
Prep Time: 10 mins
Cook Time: 35 mins
- 1 tbsp ghee (or vegetable oil)
- 3 cups boneless, skinless chicken breasts, cut into 1" cubes
- 1 medium onion, chopped
- 1 jalapeno, minced
- 3 tbsp, ginger paste
- 2 tsp, garam masala
- 1 tsp, cumin powder
- 1 tsp, turmeric powder
- 1 1/2 tsp, salt
- 1 tbsp garlic, minced
- 2 large tomatoes, chopped
- 1/2 cup, raisins
- 1 cup uncooked basmati rice
- 2 1/4 cups chicken broth
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup almonds, sliced
- 1 lime, cut into wedges
Heat the oil over medium-high heat in a large nonstick frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, for 3-5 minutes until golden brown.
Turn the chicken pieces and add the onion, jalapeno, ginger, salt, garam masala, cumin, turmeric, and salt. Sauté 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.
Squeeze the lime.
Serve the Biryani straight out of the pan, accompanied by raita or chutney!
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