Chicken Biryani
Flavorful stove-top chicken biryani with basmati, saffron, yogurt, and spices. No baking required. Tips for yogurt, rice texture, and reheating.
Submitted by: From: Cooking Light March 2004 from n/a, n/a
Yield: serves 6
- This version skips the traditional baking step but keeps classic biryani flavors using saffron, cardamom, and cinnamon.
- Use whole-milk yogurt to keep the sauce creamy; brown or low-fat yogurt may curdle.
- Cook basmati separately, then combine with spiced chicken, raisins, cashews, and cilantro for a quick one-pan finish.
Spices
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Preparation Instructions:
Bring water, 1 teaspoon of the salt, and the saffron to a boil in a medium saucepan. Add the rice and cinnamon stick, cover and reduce heat; simmer 20 minutes or until liquid is evaporated. Discard the cinnamon stick.
Sprinkle chicken with 1/2 teaspoon of the salt. Heat oil in a large non-stick skillet over medium-high heat. Add chicken, sauté 5 minutes or until lightly browned. Remove chicken from the pan, cover, and keep warm.
Add onion and 1/2 teaspoon salt to the pan. Cover, reduce heat to low, and cook 10 minutes until lightly browned. Add curry and the next 5 ingredients (through chiles) and cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk, cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins. Cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.
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Frequently Asked Questions
Why does the recipe call for whole-milk yogurt?
Whole-milk yogurt holds up when heated and keeps the sauce smooth. Low-fat yogurt can separate and become grainy. If you must use low-fat, warm it to room temperature and add it off the heat while whisking, but results may still vary.
Can I use chicken breast instead of thighs?
Yes. Chicken breast cooks faster and can dry out, so cut into even pieces and shorten the pan time. Thighs are more forgiving and stay juicier for this method.
How can I prevent soggy rice?
Rinse basmati rice until the water runs clear, use the correct water ratio, and cook until the liquid is absorbed. Drain excess moisture and fluff gently before combining with the chicken. Avoid over-stirring after mixing.
Can I finish this biryani in the oven like a traditional baked biryani?
Yes. After layering rice and the chicken mixture, cover tightly with foil and bake at 350°F for 10 to 20 minutes to meld flavors. Keep an eye so rice does not dry out; add a splash of water or broth if needed.
What can I use instead of saffron?
Saffron gives a distinct aroma and flavor. If you do not have it, a pinch of turmeric or a light sprinkle of paprika can mimic the color but not the exact taste. Use saffron if you want the authentic aroma.
How do I adjust the spice level?
Reduce or omit the serrano chiles and cayenne for milder heat. Increase cayenne or add more chiles for extra heat. Taste as you go when adding chiles to avoid overpowering the dish.
Can I make this vegetarian?
Yes. Replace chicken with firm tofu, paneer, or hearty vegetables like cauliflower and potatoes. Cook the veg or paneer until tender in the same spiced yogurt mixture, then fold in the rice.
How should I store and reheat leftovers?
Refrigerate leftovers in a sealed container for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove or microwave with a splash of water or broth and cover to retain moisture. Heat until steaming through.
Why does the recipe call for whole-milk yogurt?
Whole-milk yogurt holds up when heated and keeps the sauce smooth. Low-fat yogurt can separate and become grainy. If you must use low-fat, warm it to room temperature and add it off the heat while whisking, but results may still vary.
Can I use chicken breast instead of thighs?
Yes. Chicken breast cooks faster and can dry out, so cut into even pieces and shorten the pan time. Thighs are more forgiving and stay juicier for this method.
How can I prevent soggy rice?
Rinse basmati rice until the water runs clear, use the correct water ratio, and cook until the liquid is absorbed. Drain excess moisture and fluff gently before combining with the chicken. Avoid over-stirring after mixing.
Can I finish this biryani in the oven like a traditional baked biryani?
Yes. After layering rice and the chicken mixture, cover tightly with foil and bake at 350°F for 10 to 20 minutes to meld flavors. Keep an eye so rice does not dry out; add a splash of water or broth if needed.
What can I use instead of saffron?
Saffron gives a distinct aroma and flavor. If you do not have it, a pinch of turmeric or a light sprinkle of paprika can mimic the color but not the exact taste. Use saffron if you want the authentic aroma.
How do I adjust the spice level?
Reduce or omit the serrano chiles and cayenne for milder heat. Increase cayenne or add more chiles for extra heat. Taste as you go when adding chiles to avoid overpowering the dish.
Can I make this vegetarian?
Yes. Replace chicken with firm tofu, paneer, or hearty vegetables like cauliflower and potatoes. Cook the veg or paneer until tender in the same spiced yogurt mixture, then fold in the rice.
How should I store and reheat leftovers?
Refrigerate leftovers in a sealed container for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove or microwave with a splash of water or broth and cover to retain moisture. Heat until steaming through.
This recipe was a good alternative to a more traditional biriyani recipe. It also made for great leftovers for lunch because it reheated nicely. I will make it again in the future.