Indian pilaf is something! And it is prepared with chicken, ginger and turmeric, usually on holidays. I am sharing the recipe for making “Biriani” with chicken, it will be delicious!
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Long grain rice or basmati – 150 Grams
- Chicken Thighs – 4 Pieces
- Salt, pepper – To taste
- Vegetable oil – 2 Tbsp. spoons
- Onion – 1 Piece
- Fresh Ginger – To taste (4 cm)
- Turmeric – 1 Teaspoon
- Cardamom – 0.5 Teaspoons
- Cinnamon stick – 1 pc
- Bay leaf – 1 piece
- Raisins – 0.5 cups
- Broth or Water – 2.5 Glasses
- Almonds – 0.25 Cup
- Cilantro – To taste
Print Recipe
Pin Recipe Instructions
- Rinse rice by covering with water, draining, and discarding. Repeat 2 more times until the water runs clear.
- Wash chicken thighs and cut each lengthwise along the bone. Season with salt and pepper to taste. Heat 2 Tbsp vegetable oil in a large skillet over medium-high heat. Fry chicken for 5-7 minutes per side until golden brown. Transfer to a plate.
- Finely chop the onion and roughly 4 cm of fresh ginger. In the same skillet over medium heat, fry for 2-3 minutes. Stir in 1 teaspoon turmeric and 0.5 teaspoons cardamom, cooking for 30 seconds. Add the rinsed rice and stir for 2 minutes. Return chicken to the skillet and add 0.5 cups raisins, 1 cinnamon stick, 1 bay leaf, and 2.5 cups broth or water.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover the pan, and cook for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5-7 minutes.
- Remove the bay leaf and cinnamon stick. Toast the almonds in a separate skillet over medium heat for 2-3 minutes until golden and fragrant. Stir the toasted almonds into the biryani, garnish with cilantro to taste, and serve immediately.
Bon Appetit!
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