This stovetop version of the well-known Indian rice dish is ready for the table in under an hour.
Biryani is a beautiful South Asian rice pilaf often served at celebrations in India.
My Indian friends here in the United States talk about this dish with much nostalgia.
Sheryl Julian
Biryani can also be a fantastic one-pot meal to make on busy weeknights.
With a few shortcuts, you’re free to have it ready in under an hour.
Today, I’m sharing my easy stovetop version of biryani with chicken.
Sheryl Julian
The ratio of rice to meat in biryani might surprise you.
This isnt a dish of meat served with rice on the side.
Its a dish of rice flavored with meat.
Sheryl Julian
Think of the chicken as a seasoning for the rice.
I use bone-in chicken thighs, which turn out juicy no matter how long they cook.
And you get bones for the people who love them!
Sheryl Julian
My weeknight version has spices, but not heat.
This is the ideal dish to make if youve decided to eat less meat.
You get lots of interesting tastes and texture in the pilaf, and just enough protein to feel satisfied.
Sheryl Julian
Prep and cook boneless thighs the same way.
This recipe is great served withraita yogurt sauceand naan!
Tip the rice into a fine-mesh strainer.
Sheryl Julian
If so, tip the rice back into the strainer and leave to drain until needed.
If the water was not clear, repeat rinsing with fresh water until the water is clear.
Sprinkle the chicken all over with salt and pepper.
Sheryl Julian
In a large Dutch oven or heavy pot over medium heat, heat the oil.
When it is hot, add the chicken, skin side down.
Cook for 5 minutes without disturbing.
Turn the chicken and cook the other side for 4 minutes.
Transfer to a bowl.
Discard all but 2 tablespoons fat from the pan.
Add the onion and ginger to the pot and turn the heat to medium-low.
Cook, stirring often, for 8 minutes, or until they soften.
Add the turmeric and cardamom.
Cook, stirring, for 1 minute more.
Add the rice to the pan and stir it into the onion and spices.
Return the seared chicken to the pan, along with any juices that have accumulated in the bowl.
Turn the chicken in the spices so the pieces are coated all over.
Add the cinnamon, bay leaf, raisins, and water.
Bring the water to a boil, then lower the heat and cover the pan.
Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through.
Remove the pan from the heat; set aside for 5 minutes.
Remove the bay leaf and cinnamon stick from the rice.
Taste and add additional salt, pepper, or cardamom to suit your taste.
Sprinkle the dish with almonds and cilantro.
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