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 and cheese or even pancakes.
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.
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What Is Biryani?
The word "biryani" comes from the Persian word "birian," which means "fried before cooking." I am down with anything fried!
In general, Indian biryani is a dish that's made with long-grain rice (like basmati) that's flavored with spices and cooked on the stovetop until tender. Biryani can be made with chicken, lamb, fish, and / or vegetables.
There are many kinds of Indian biryani, so the boneless chicken biryani recipe I'm sharing with you today is simply my take on the classic Indian dish!
Ingredients in the Recipe
The base of this easy biryani recipe is basmati rice that's been soaked in water for about 10 minutes prior to being added to the pot.
To the rice, you'll add an onion, cubed chicken breasts, raisins, broth, frozen peas, slivered almonds, and fresh cilantro.
The biryani spices I used include: ground cardamom, ground cinnamon, ground turmeric, and a bay leaf. I also used my favorite biryani curry paste.
How to Make Biryani
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 casserole braiser like this gorgeous one from Anolon, or a covered Dutch oven on the stovetop.
I also love my turquoise blue braiser from Le Creuset simply because it's turquoise.
Why Soak the Basmati Rice Before Using It?
I always use a long grain rice like basmati or jasmine for my Indian dishes. They are both long grain, aromatic rices.
And by 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.
How to 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.
Tips for Making Chicken Biryani
- Cut the chicken into larger pieces. If you cut them too small, they'll overcook as they simmer alongside the rice and veggies.
- I prefer using basmati rice to make this Indian biryani recipe, but jasmine rice will work in a pinch.
- Be sure to soak the rice prior to making this recipe. Soaking the rice prevents it from breaking apart as it cooks.
More International Chicken Recipes
- Mexican Chicken Meatballs with Chipotle and Adobo
- Fattoush Salad with Lemon Chicken
- Authentic Cashew Chicken Recipe
- Moroccan Chicken Stew with Couscous
- Korean BBQ Chicken Skewers
Indian Chicken Biryani
Ingredients
- 1½ cups basmati rice
- 2 tablespoons unsalted butter
- 1 medium onion sliced root to tip
- 1 bay leaf
- ¼ teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- ¾ teaspoon turmeric
- ¾ teaspoon kosher salt
- 4 (about 1¾ pounds) boneless, skinless chicken breasts cut into large pieces
- 5 tablespoons 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
Instructions
- Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.
- Heat butter in a 4- to 5-quart 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.
- Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds when serving.
Notes
Nutrition
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
Main Dish Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Teaspoon. Photographs by Hallie Burton. Originally published in LHJ Sept 2010
Jordan says
Biryani 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
Me too! I have loved making it at home because I can add more veggies or flavor.
Kiki Johnson says
I 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
Yes 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
This sounds delicious. We enjoy Indian food. The spices are so aromatic and warming. What a great dinner any night of the week.
Tara says
It's seriously good! And a fun flavor change from the normal weeknight dinner!
Jolina says
I 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
Oh 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
I'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
I 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
This 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
Ah thanks! I think you'll love it!
Elena says
I love Indian food and this dish looks so delicious! Would love to try a vegetarian version of this 😉
Tara says
I think a veggie version would be great! I love when people riff on my recipes too! Good idea
Jenni LeBaron says
This looks so tasty and I bet it is incredibly fragrant. What a wonderful blend of spices!
Tara says
Thanks so much!
Marisa Franca @ All Our Way says
Lots 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
Oh I hope it becomes a family favorite!
Leslie Haasch says
I never knew WHY I was soaking the rice, just that I had to. Thank you for telling me! 🙂
Tara says
Love it! I do like little tidbits of knowledge. Now you'll know for other recipes!
Stacey says
I seriously adore Indian foods, and yours looks and sounds amazing!!!
Tara says
I do too! This one will be a favorite!
Amy Nash says
I 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
Me too! I think you'll like this one!
Veronika says
This dish looks so delicious! I never had Biryani before but definitely want to try)
Tara says
This is a great basic recipe and super flavorful!
Mary Bench says
Fantastic flavor combination!
dosa says
did someone say simple 🙂 In India its a 2 hour cook time/ work time .
Natalie says
I grew up in high school with my best friend's mom making homemade biryani! It's always been one of my favorites and I can't wait to try this next time I'm craving Indian cuisine.
Donna says
can this be made ahead and reheated? Thank you.
Tara Teaspoon says
You certainly could make it ahead. If you’ve ever re-heated rice you’ve noticed that it’s a different texture. Reheating the biryani will just be like reheating rice in that way. It will taste flavorful and nice but be a different texture than if cooked fresh. Tara