The Best Chicken Biryani

    (2)

    This dish is all about preparation. Once the cooking starts, it's relatively quick. I've played about with this dish over the years to finally create (in my opinion) the best Chicken Biryani there is. Authentic & aromatic; this dish contains fresh ingredients and will make you want seconds! For a milder dish (as this one is quite hot) leave out the dried chilli flakes. I hope you enjoy. Preparation: 20 mins Cooking time: 35-40mins


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    Ingredients

    • Serves 4
    • 500g Chicken Breasts (diced)
    • 2 large Onions (chopped)
    • 2 Garlic Cloves (finely chopped)
    • 1 Red Chilli (finely chopped)
    • 1 Green Pepper (chopped into 1cm pieces)
    • 1 Beef Tomato (chopped into 1 inch pieces)
    • 1/2 tsp Chilli Powder
    • 1/2 tsp Dried Chilli Flakes
    • 1 1/2 tsp Ground Garam Masala
    • 1 tsp Ground Turmeric
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Ginger
    • 1 tsp Ground Corriander
    • 1 tsp Salt
    • 1/2 tsp Ground Black Pepper
    • 50g Raisins
    • 120g Frozen Peas
    • 5 x Chicken Stock Cubes
    • 300g Basmati Rice
    • 800ml Boiling Water

    Method

    1. Have all the ingredients prepared (as above) and laid out in front of you. Now this really is the easy bit. Once you've cooked this dish once or twice; you'll remember how it's done!
    2. Using a heavy based frying pan or sauce pan; add 2 tablespoons of olive oil over a moderate to high heat. Once hot enough, stir in the chopped onions. Cook for 3 minutes stirring occasionally.
    3. Now add all the chicken to the pan and your concoction of Ground spices (Chilli Powder, Garam Masala, Turmeric, Cumin, Ginger, Corriander, Salt & Black Pepper); shortly after.
    4. Turn the heat down (low to moderate) stirring to combine those lovely spices with the chicken & onions. Don't worry if the pan drys out a bit; add a dash more olive oil if needed. Your kitchen should be smelling amazing by now!
    5. Meanwhile, boil a kettle and measure out 800ml of boiling water. In a jug (or bowl) big enough, dissolve your stock cubes. Add the Raisins & Frozen Peas to the dissolved stock and set aside.
    6. Now add the Garlic, Chopped Chilli, Green Pepper and Beef tomato to the pan. Stir everything together. Leave to cook (uncovered) on a low heat for 5 minutes.
    7. After this time, and when the chicken is thoroughly cooked; add your stock to the pan. Stir everything together and simmer gently for 5 more minutes.
    8. Finally, add the rice to the pan and fold in. Cook for 25-35 minutes on a gentle heat until the rice has cooked and soaked up all the stock.
    9. Serve with an ice cold beer. Enjoy!

    Tip

    This dish can also be cooked in a slow cooker. Prepare and cook as above. Put the stock, peas and Raisins in a slow cooker along with all the cooked & combined ingredients. Add the rice to the slower cooler and cook on low for 2-3 hours.

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    (2)

    Reviews in English (2)

    LisaNorman
    0

    Absolutely fantastic dish, very tasty 👍  -  10 Aug 2017

    by
    0

    So flavoursome and hearty. Beautiful dish  -  09 Aug 2017

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