Biryani Rice

Biryani rice is a yummy specialty Indian dish with origins in Persia, first introduced to India by the Moghul empire. It’s made with white basmati rice, meat or vegetables and infused with spices. It is traditionally layered with meat/vegetables and par boiled rice. We typically make this dish on special occasions as it takes quite a few hours to make. While there are many versions of biryani, the version below takes significantly less time (~ 45 mins including prep time) and is quite tasty.

Many thanks to my sweet friend Jolly for sharing this quick and easy recipe made with our Grandma’s Spicy Chicken curry seasonings.  

Pair this rice as a side dish with chicken curry as the main entrée. Easily make chicken curry with our Grandma's Spicy chicken curry seasonings. Add hard boiled eggs to this dish for an even more hearty meal. You will absolutely LOVE this AMAZING dish. 😋

Ingredients:

Vegetable oil: 2 tablespoons

Onions: 1 ½ cups sliced, preferably purple

Ginger/garlic paste: 1 Tablespoon

Black cardamom – 1

Cinnamon sticks -  ~1 1/2 to 2 sticks

Bay leaf – 1

Cloves – 2

Chicken – 2 lbs, preferably thigh meat, diced into bite sized chunks

Seasonings  - Anar Gourmet Foods Grandma’s Spicy Chicken Curry – step 1 and step 2 spice packet

Cashews (optional) – 6-7 break into 2 pieces

Rice – 2 cups, preferably white basmati rice

Chicken broth – 4 cups

Recipe:

Marinate diced chicken with step 1 spice packet and set aside

Soak basmati rice for ½ hour in water, rinse and drain water

Heat oil over medium heat in large pot.

Sauté cloves, black cardamom, cinnamon sticks for ~2-3 mins

Add onions and sauté till golden brown for ~ 5-7 mins.

Add garlic, ginger or (ginger/garlic paste) sauté ~2-3 mins

Add marinated chicken, mix well and sauté 3-4 mins

Add step 2 spice packet, mix well,

Add washed rice, sauté for 2-3 mins,

Add chicken broth, cover pot and bring to boil, turn down heat to medium low and simmer ~15-20 mins till all liquid is absorbed.

If rice is cooked and there is still liquid in pot, take off lid and turn down heat to low, and let simmer on low for another 5-10 mins till all liquid is absorbed.