Thank you to Uncle Ben’s for sponsoring this post!
Biryani is a super popular dish across the globe and that’s no surprise. With its heavenly aroma and its mouth-watering flavor combinations, biryani is simply delicious. Today I’m sharing an Easy Indian Chicken Biryani. At the request of several of my readers I will be sharing the traditional “full-length” version in the near future, but in the meantime here is a quick and easy biryani for those of you who don’t have the lengthy list of Indian spices needed for the job but who would still like to capture the spirit of a delicious biryani and have it ready to eat in less than 30 minutes!
There are many, many different kinds of Biryani, all specific to various regions, each with their own ingredient and cooking method variations. Turkey, Iran and South Asia all have their own variations and India alone has at least a dozen different versions of Biryani. But whether it’s made with chicken, mutton, fish or vegetables, and whatever other ingredients may or may not be included, every biryani has one ingredient in common: Rice. And the most commonly used rice for biryani is basmati rice.
Basmati rice is unique from other types of rice. With its attractively long and slender grains, it’s delicious flavor, wonderfully fragrant aroma (basmati is from the Sanskrit word meaning “fragrant”) and its perfect texture, basmati rice remains one of the most preferred kinds of rice among chefs worldwide. It’s lighter and fluffier than regular rice and doesn’t stick together and it’s this latter characteristic in particular that is essential to achieving the perfect biryani.
But basmati rice is a little fussy and requires quite a bit of care in order to make biryani the right way. It has to be thoroughly washed and then soaked for at least 20-30 minutes before it can be cooked. And then it must be parboiled, only three-fourths cooked. The rest of its cooking time takes place with the meat. Any sources for traditional biryani will emphasize the importance of cooking the rice just right. The cornerstone of a good biryani rests on the preparation and final texture of the rice. For this Easy Indian Biryani I’m using UNCLE BEN’S® READY RICE® Basmati. Having already been washed, soaked and parboiled, it’s perfect for making biryani. All of the time-consuming steps have been taken care of for you and the basmati rice is now ready for the final step of the cooking process – to be added to the flavorful meat and spices and cooked for just a few final minutes.
And so, within less than 30 minutes, you’ll have a healthy, wholesome, deliciously aromatic and flavorful meal that your whole family can enjoy. Chicken, rice, curry, cinnamon, raisins, almonds, fresh cilantro…a vibrant and exotic combination of ingredients that will have your taste buds singing before the meal is through.
Let’s get started!
Gather up your ingredients. Dice the chicken and onion, mince the garlic and ginger, chop the cilantro.
Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour or up to 4 hours.
Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes.
Add the garlic and ginger and cook for another 2 minutes.
Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
Add the rice.
Add the cilantro and raisins. Pour the chicken stock over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.
Delicious Easy Chicken Biryani ready in less than 30 minutes. Enjoy!
Indian food lovers, don’t forget to try this recipe for the BEST Indian Mango Chutney!
- 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
- ½ cup whole plain yogurt
- 3 tablespoons curry powder
- ¼ teaspoon cinnamon
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 1 tablespoons minced garlic
- 1 tablespoon minced ginger root
- 1 teaspoon salt
- ¼ cup chicken stock
- 2 tablespoons fresh chopped cilantro
- 2-3 tablespoons raisins
- 2 packages UNCLE BEN'S® READY RICE® Basmati
- Chopped cilantro and sliced almonds for garnish
- Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour or up to 4 hours.
- Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
- Stir in the rice, cilantro and raisins. Pour the chicken stock over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.
This Post Brought To You By UNCLE BEN’S ®.