Description
This Indian Chicken Biryani recipe combines tender strips of seared chicken with aromatic spices, basmati rice, and sautéed vegetables for a flavorful and satisfying one-pan meal. The chicken is lightly coated in a curry-spiced flour mixture and browned before being simmered with rice, carrots, and fragrant seasonings. Finished with butter, cilantro, and crunchy cashews, this dish is perfect served with cooling yogurt and traditional Indian breads like roti or naan.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken (cut into strips)
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons yellow curry powder
- 2-3 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion (chopped)
- 5 large carrots (sliced)
- 2-3 cloves garlic (smashed and minced)
- 1 teaspoon ginger powder
Rice and Garnish
- 2 tablespoons yellow curry powder
- 2 cups dry basmati rice
- 3 & 1/2 cups water
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1/2 cup cilantro (chopped)
- 1/2 cup cashews (chopped)
Instructions
- Prepare the chicken: Start by slicing the chicken into strips. Pat the chicken dry with paper towels to help achieve a good sear.
- Mix the coating: In a small bowl, combine flour, 1 teaspoon kosher salt, pepper, and 2 teaspoons yellow curry powder to create the seasoning blend for the chicken.
- Coat the chicken: Dredge each piece of chicken in the flour mixture so that each strip is evenly coated with the spice-flour blend.
- Heat oil and sear: In a large, high-sided skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering.
- Sear chicken strips: Add the chicken pieces one strip at a time, spacing about 1 inch apart to avoid crowding and ensure proper browning. Sear in at least two batches to prevent steaming.
- Brown chicken: Cook chicken on the first side for about 1-3 minutes until browned, then flip and brown the other side for 1-2 minutes. The chicken may still be raw inside, which is ideal, as it will cook further later.
- Set chicken aside: Remove the seared chicken from the pan and place it on a plate to rest.
- Prepare vegetables: Swirl another tablespoon of olive oil into the hot pan, then add chopped onions and sauté for 3-5 minutes until soft.
- Soften carrots: Meanwhile, place sliced carrots in a medium bowl with 1 tablespoon of water and microwave on high for 3-5 minutes until just soft but still slightly firm.
- Add carrots to onions: Add the softened carrots and their liquid to the pan, cooking together for 1-2 minutes.
- Add garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Add spices: Stir in 2 tablespoons of yellow curry powder and 1 teaspoon ginger powder, cooking for another 1-2 minutes to toast the spices and blend flavors.
- Add rice and liquid: Stir the dry basmati rice into the pan, then pour in 3 1/2 cups water and sprinkle 2 teaspoons kosher salt evenly over the mixture.
- Return chicken to pan: Nestle the seared chicken strips back into the pan on top of the rice and vegetables.
- Simmer covered: Cover the pan tightly with a lid. Turn heat to high until the mixture comes to a boil, then lower to low heat and cook undisturbed for about 17 minutes.
- Check doneness: After 17 minutes, check to ensure the rice is tender, carrots are cooked, and chicken is fully done. If not, cover and continue cooking a few more minutes.
- Finish with butter: Stir in 2 tablespoons butter for richness and silkiness.
- Add fresh toppings: Stir in chopped cilantro and chopped cashews for freshness and crunch. Optional additions include golden raisins for sweetness.
- Serve: Serve hot with plain yogurt and cucumber slices. Optionally, complement with Indian breads like roti or homemade naan for a complete meal.
Notes
- Patting the chicken dry before coating ensures a better sear and browning.
- Avoid overcrowding the pan when searing the chicken to prevent steaming and achieve caramelization.
- Partially cooking the carrots in the microwave speeds up the process and helps them stay tender yet firm in the final dish.
- Cooking the chicken with the rice allows flavors to meld and ensures the chicken finishes cooking thoroughly and remains juicy.
- You can add golden raisins along with the cashews for a touch of sweetness that complements the savory spices.
- Serving with yogurt and cucumbers adds a refreshing contrast to the rich and spiced biryani.
- For extra flavor, consider garnishing with fried onions or a squeeze of lemon juice before serving.