Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chicken Biryani
Chicken Biryani
Ingredients:
3 tablespoons olive oil or ghee if available
4 chicken thighs boneless and skinless, cut into 1″ chunks
1 yellow onion cut into 1/2-inch dice
1 tablespoon garlic minced
1 tablespoon ginger minced
2 roma tomatoes grated
1/2 cup water
1 green bell pepper sliced
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice rinsed and drained
About the Recipe
Chicken Biryani is a bold and flavorful Indian dish with crazy tender bites of chicken with bell peppers in a deliciously spiced and fragrant rice.
This biryani is easier than most, no whole spices being toasted and ground.
No red curry paste or ginger garlic pastes are needed.
The resulting flavors are incredibly delicious and addicting.
A classic biryani is made using basmati rice.
This rice is thinner and longer than a traditional long grain rice.
Author: Sabrina Snyder
Nutritional Info
Getting it done:
1. Add olive oil in a large dutch oven over medium-high heat.
2. Add the chicken and cook until browned on both sides.
3. Add in the onion, and cook until translucent, about 3-4 minutes.
4. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
5. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
7. Add in the chicken broth and bring to a boil.
8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
9. Turn off the heat and let sit, covered, for five minutes before opening and serving.
Ingredients:
3 tablespoons olive oil or ghee if available
4 chicken thighs boneless and skinless, cut into 1″ chunks
1 yellow onion cut into 1/2-inch dice
1 tablespoon garlic minced
1 tablespoon ginger minced
2 roma tomatoes grated
1/2 cup water
1 green bell pepper sliced
2 teaspoons Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon cinnamon
4 cups chicken broth
2 cups basmati rice rinsed and drained
Getting it done:
1. Add olive oil in a large dutch oven over medium-high heat.
2. Add the chicken and cook until browned on both sides.
3. Add in the onion, and cook until translucent, about 3-4 minutes.
4. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
5. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
7. Add in the chicken broth and bring to a boil.
8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
9. Turn off the heat and let sit, covered, for five minutes before opening and serving.
About the Recipe
Chicken Biryani is a bold and flavorful Indian dish with crazy tender bites of chicken with bell peppers in a deliciously spiced and fragrant rice.
This biryani is easier than most, no whole spices being toasted and ground.
No red curry paste or ginger garlic pastes are needed.
The resulting flavors are incredibly delicious and addicting.
A classic biryani is made using basmati rice.
This rice is thinner and longer than a traditional long grain rice.
Author: Sabrina Snyder
Nutritional Info
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