Spicy Indian-Style Skillet Chicken Biriyani

Name: Spicy Indian-Style Skillet Chicken Biriyani
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 cup cooked basmati rice; 1.5 lb boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp pepper; 2 tbsp vegetable oil; 1 tbsp butter; 2 medium onions; 3 tbsp fresh minced garlic; 2 tsp dried chili pepper flakes; 3 tsp curry powder; 1 tsp minced fresh ginger; 0.5 tsp cardamom; 2 small jalapeno peppers; 1 cup full-fat plain yogurt; 1 cup raisins; 1.5 cup chopped cashews

A South Asian biryani of chicken, basmati rice and jalapeno peppers, warmed with chilli and curry powder. Finish with chopped cashews.

1 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
2
Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
7 min
3
Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
10 min
4
Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
3 min
5
Add in yogurt, cook stirring constantly for 2 minutes. Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
6
Add in cooked rice; stir to combine. Season with more salt and black pepper to taste. Sprinkle with chopped cashews.