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Chicken Biryani

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R

Ryan Peterson

Community member

Difficulty
Medium 👍
Preparation
30 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
tbsp
Garlic, minced
tbsp
Ginger, minced
¾
Roma tomatoes, grated
1⅝
Chicken thighs, 1" dice
Yellow onion, 1/2 inch dice
Green bell pepper, sliced
¾ cups
Basmati rice, rinsed
tbsp
Olive oil or ghee
¼ cup
Water
¾ tsp
Salt
tsp
Cayenne
¼ tsp
Black pepper
¾ tsp
Garam masala
tsp
Coriander
¼ tsp
Turmeric
tsp
Cumin
¼ tsp
Cinnamon
1⅝ cups
Chicken broth
  • Step 1/ 9

    • tbsp Olive oil or ghee

    Add olive oil in a large dutch oven over medium-high heat.

  • Step 2/ 9

    • 1⅝ Chicken thighs, 1" dice

    Add the chicken and cook until browned on both sides.

  • Step 3/ 9

    • Yellow onion, 1/2 inch dice

    Add in the onion, and cook until translucent, about 3-4 minutes.

  • Step 4/ 9

    • tbsp Garlic, minced
    • tbsp Ginger, minced
    • ¾ Roma tomatoes, grated
    • ¼ cup Water

    Stir in garlic, ginger, tomatoes, and 1/2 cup water.

  • Step 5/ 9

    Bring to a simmer, and cook until the water has evaporated, about 20 minutes.

  • Step 6/ 9

    • Green bell pepper, sliced
    • ¾ tsp Salt
    • tsp Cayenne
    • ¼ tsp Black pepper
    • ¾ tsp Garam masala
    • tsp Coriander
    • ¼ tsp Turmeric
    • tsp Cumin
    • ¼ tsp Cinnamon

    Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.

  • Step 7/ 9

    • 1⅝ cups Chicken broth

    Add in the chicken broth and bring to a boil.

  • Step 8/ 9

    • ¾ cups Basmati rice, rinsed

    Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.

  • Step 9/ 9

    Turn off the heat and let sit, covered, for 5 minutes before opening and serving.

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