Chicken Biriani
Chicken, tomatoes and chilies come together in this South Asian dish, fragrant with cinnamon and cardamom and cooked in a pan.
50 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Cut off chili tops and slit 1/2 way. Puree 2 of the 5 chilis, the ginger, the garlic, and the cardamom seeds.
- 2
Break cinnamon stick into 2 pieces. Clean skin off chicken. Heat large pan to medium high heat on stovetop.
- 3
Add the oil and butter to the pan. Add onion, cinnamon pieces, garlic cloves, the remaining 3 whole chiles and tomato. Saute for 2 minutes on gentle heat.
- 4
Add puree and stir for 1 minute. Add chicken and the turmeric. Add the ground cinnamon, cloves and corriander. Add the bay leaf.
- 5
Cover over medium heat until the chicken is cooked all the way through. Add yogurt and cook 7 minutes.
- 6
Add water, rice and salt. Cover and turn to low heat. Stir occasionally. Once rice is cooked, take off eat and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
