Chicken Biryani is a delicious Indian casserole that calls for a paste of spices, herbs and chilies. I made it easy by using a prepared curry paste and other fresh ingredients.
We all have our favorite comfort foods. In this country most people will list something cheesy, chocolatey, or baked as their comfort food. At the top of my list are my chocolate chip cookies. You might say mac n’cheese or even pancakes.
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In parts of India folks grew up with biryani as one of those dishes at the top of the comfort-food list! I have to say, it’s pretty darn delicious, and comforting. A pleasant mix of spices, just the right amount of veggies, tasty chicken and rice can’t go wrong.
How do you make chicken biryani:
First you have to know that the word Biryani comes from the Persian word Birian which means “fried before cooking.” I am down with anything fried! I also love the technique of frying before cooking–I use this technique for most rice casseroles, and and pilafs.
You simply sauté (or fry) the onions, spices and chicken before adding any liquid. This softens the onions, mellows the spices and gives the chicken a head start on cooking.
Other than that you cover and simmer. So it’s very hands-off once you do your initial chopping and sautéing.
Make it in a Dutch oven like this gorgeous one from Anolon Dutch oven like this gorgeous one from Anolon, or a covered casserole pan on the stovetop.
I also love my turquoise blue braiser from Le Creuset simply because it’s turquoise.
How do you use curry paste?
Many Indian dishes start with a combination of spices called a curry. Each household has their own proportional blend for specific meals. Spice companies have come up with curry powders and curry pastes that resemble these blends and that is what we have become used to tasting.
A curry paste usually includes spices plus onions, peppers, garlic or other aromatic veggies, blended into what we call a paste. My Curry Chicken Drumsticks with Chickpeas is a super tasty dinner where I made my own curry paste.
You typically cook the curry paste with your vegetables and meat or add it to a sauce and let the flavors cook and mix together. For the chicken biryani I did just that, adding a prepared curry paste to the pan along with the chicken. Using a prepared curry paste saves me from grinding peppers or compiling twenty different spices!
I typically grab Patak’s brand (found in most grocery stores) for my chicken biryani. But you can use any mild to medium Indian curry paste.
Why do you soak basmati rice before cooking?
I always use a long grain rice like basmati or jasmine for my Indian dishes. They are both long grain, aromatic rices. And my aromatic I mean they smell lovely! Really, if you take a whiff of uncooked jasmine rice it smells like fresh popcorn! While they are both long grain rices, jasmine rice is a little shorter and fatter than basmati; but both are miles longer than the typical American long grain rice.
Basmati rice is so long that it needs to be soaked before cooking. The length makes it quite fragile. Soaking allows the grains to absorb water and soften the starches so that it cooks evenly, and doesn’t break while it’s bumping around in the simmering water.
Now that you’re an expert on all things curry paste and basmati rice, you can make this chicken biryani and enjoy!
Chicken Biryani is a delicious Indian casserole that calls for a paste of spices, herbs and chilies.
- 1½ cups basmati rice
- 2 tbsp unsalted butter
- 1 medium onion sliced root to tip
- 1 bay leaf
- ¼ tsp ground cardamom
- ¾ tsp ground cinnamon
- ¾ tsp turmeric
- ¾ tsp kosher salt
- 4 (about 1¾ lbs) boneless, skinless chicken breasts cut into large pieces
- 5 tbsp biryani curry paste or mild curry paste
- ½ cup raisins or currants
- 3 cups low-sodium chicken broth
- ¾ cup frozen peas thawed
- ¼ cup chopped cilantro
- ½ cup sliced almonds toasted
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Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
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Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.
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Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.
This classic multi-spice Indian dish is often served on holidays. My simplified version makes a great weeknight meal.
Be sure to check out these other great international recipes from some of my fellow food bloggers.
China –Chicken Lo Mein
India – Orange Honey Lassi
Korea –Korean Beef Tacos (Bulgogi)
Sweden –Swedish Chocolate Balls
Recipe by Tara Bench. Photographs by Hallie Burton. Originally published in LHJ Sept 2010
Jordan says
February 12, 2018 at 12:38 pmBiryani is one of my favorite dishes to order when we get Indian. I’ve never tried making it at home! Going to give it a shot next week!
Tara says
February 13, 2018 at 10:18 amMe too! I have loved making it at home because I can add more veggies or flavor.
Kiki Johnson says
February 12, 2018 at 1:02 pmI love a good biryani and I often struggle to get the rice nice and fluffy when making it at home! Yours looks AMAZING! I should read through your technique a couple of times! Thanks for sharing
Tara says
February 13, 2018 at 10:19 amYes sometimes it can be soggy. For sure rinse and let that rice soak for just a minute if you are using basmati. Then you don’t have to have as much liquid to cook it through.
Gloria @ Homemade & Yummy says
February 12, 2018 at 10:23 pmThis sounds delicious. We enjoy Indian food. The spices are so aromatic and warming. What a great dinner any night of the week.
Tara says
February 13, 2018 at 10:19 amIt’s seriously good! And a fun flavor change from the normal weeknight dinner!
Jolina says
February 13, 2018 at 10:46 pmI like how Indian food has different levels and complexities of flavours. So good! We very rarely try to make it at home (just coz we’re not very good at it lol) but we’d love to make this. Looks like just what we need to make us feel better about this awful winter we’ve been having.
Tara says
February 14, 2018 at 12:56 pmOh winter is a drag! Yes I hope this brightens your day. It’s so much less involved not having to make your own curry paste. Enjoy!
Patti @Patty Cake's Pantry says
February 14, 2018 at 11:23 amI’ve never had Chicken Biryani, but I can imagine all of these flavors combined into one delicious dish. I can’t wait to try this recipe, and I’m so glad that you clearly educated me that I can, hopefully, find a commercial curry paste available in the store.
Tara says
February 14, 2018 at 12:54 pmI think you’ll love it Patti. Most grocery stores will carry various curry pastes. The one I mentioned from Pataks is quite accessible!
Elaine @ Dishes Delish says
February 14, 2018 at 1:49 pmThis chicken Biryani looks so delicious! I love the different types of curry and love discovering new dishes. This is a new dish for me but I’m hoping to make it be on my list of comfort foods! I can’t wait to try it!
Tara says
February 24, 2018 at 10:52 amAh thanks! I think you’ll love it!
Elena says
February 15, 2018 at 5:30 amI love Indian food and this dish looks so delicious! Would love to try a vegetarian version of this 😉
Tara says
February 24, 2018 at 10:52 amI think a veggie version would be great! I love when people riff on my recipes too! Good idea
Jenni LeBaron says
February 17, 2018 at 7:01 pmThis looks so tasty and I bet it is incredibly fragrant. What a wonderful blend of spices!
Tara says
February 24, 2018 at 10:51 amThanks so much!
Marisa Franca @ All Our Way says
February 18, 2018 at 1:47 pmLots of great information you’ve included here. We do like our spicy food — it’s our favorite. Seems to be more satisfying in the long run. This is a great recipe filled with all the herbs and spices we enjoy. It’s a keeper.
Tara says
February 24, 2018 at 10:51 amOh I hope it becomes a family favorite!
Leslie Haasch says
February 18, 2018 at 5:51 pmI never knew WHY I was soaking the rice, just that I had to. Thank you for telling me! 🙂
Tara says
February 24, 2018 at 10:51 amLove it! I do like little tidbits of knowledge. Now you’ll know for other recipes!
Stacey says
February 19, 2018 at 12:02 amI seriously adore Indian foods, and yours looks and sounds amazing!!!
Tara says
February 24, 2018 at 10:50 amI do too! This one will be a favorite!
Amy Nash says
February 19, 2018 at 1:06 pmI love, love, love Indian food and especially biryani but it’s a dish that I have never made at home before. This is one I’m definitely going to have to try soon!
Tara says
February 24, 2018 at 10:50 amMe too! I think you’ll like this one!
Veronika says
February 19, 2018 at 7:42 pmThis dish looks so delicious! I never had Biryani before but definitely want to try)
Tara says
February 24, 2018 at 10:49 amThis is a great basic recipe and super flavorful!
Mary Bench says
May 23, 2019 at 12:29 pmFantastic flavor combination!