Boneless Chicken Biryani
This easy recipe for boneless chicken Biryani was given to me by my very good friend Ian. Ian is himself a bit of a Biryani connoisseur.
Well, I say that, as he always orders a Biryani whenever we go out for a curry, so he must be!
I have another recipe on my site for Biryani in the Instant Pot, which is quicker to actually cook, as it is pressure cooked. But the other recipe requires you to marinate the chicken, whereas this recipe does not need that. In this recipe, the chicken is cooked in the natural yoghurt.
There are some differences between the spices used in both recipes. One uses garlic and ginger paste, for example, while the other uses fresh garlic and ginger powder. But in this recipe, I have just copied the spices directly from Ian’s recipe.
Ian’s original recipe calls for cooked chicken, as he makes this when he has leftovers from a roast chicken.
But this version of his recipe actually uses fresh uncooked chicken breast, which you cut into cubes to suit. So it takes a few more minutes to make than his original recipe.
You can, of course, also use leftover turkey from Thanksgiving or Christmas to make this meal.
This recipe is called boneless chicken biryani as it is made with boneless chicken breasts. But if you were using the remnants of the roast chicken or turkey, you would also only use pieces of chicken or turkey meat without the bone.
The beauty of Biryani is that you cook the meat together with the Basmati rice in the same pot.
One-Pot Indian Meals
We love Indian food in our house. I have several recipes that are one-pot Indian meals like my authentic Indian Chicken curry recipe, which I cook in a single wok.
This recipe actually uses more than one pot, as you do need to partly par-boil the rice and pre-cook the chicken. And here I cooked in the oven in a ceramic casserole dish.
But if you used a cast-iron casserole on the hob to cook the initial ingredients, you could get away with just two pots. And if you use a BPA-free microwave rice cooker, then that does not really count as a pot, does it? 😃
Anyway, the point is that the meal cooks in a single pot in the oven together. All you have to do is give it a good mix when it is finished.
(And if you use the optional fried onions and toasted almonds on the top then you will definitely need more than one pot! – these were not in Ian’s recipe btw). This is what it can look like if you add this optional extra couple of steps:
If you need a nice cast-iron casserole pot to cook this in, why not try Uno Casa? They have some great affordable casserole pots like this one below:
I hope you enjoy trying this recipe. If you do, please let me know how you get on in the comments section below.
Chicken Biryani, how to make
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Boneless Chicken Biryani
This boneless chicken biryani is easy to prepare and you just let the oven do the work. The spices and yogurt add the curried flavour to the dish.
Ingredients
- 1 onion, finely chopped
- 2 tbsp Ghee (or vegetable oil)
- 250g Basmati Rice
- 450g boneless Chicken breast, cubed
- 1 carrot, finely diced
- 1/2 tsp ground turmeric
- 2 garlic cloves, sliced
- 1 tsp ground coriander
- 1 tsp chilli powder
- Salt and Pepper, to taste
- 1 tsp ground ginger
- 1 tsp ground cumin
- 150ml natural yoghurt
- 50g sultanas
- 2 tbsp mango chutney
To garnish
- Fresh coriander, chopped
Optional topping
- 1 onion, sliced
- 2 tbsp vegetable oil
- 20g flaked almonds
Instructions
- Heat your oven to 165C. In the meantime rinse and soak the rice, before part cooking it for about 6 minutes (either in boiling water or in the microwave, I as do). Then drain the rice and run under the cold tap to stop it from cooking further.
- In the meantime, while you are doing this, fry the onion in the ghee for about 2 minutes. I use my wok to do this. Then add the chicken breast pieces to the fried onions and fry for another 3-4 minutes, stirring all the time, until the chicken is browned on all sides.
- Then add ALL the remaining ingredients (except the chopped coriander, and optional ingredients), stir well and simmer together for about 10 minutes.
- While you are doing this fry the optional onion in some vegetable oil for about 10 minutes until brown (do not burn). Toast the almonds in a separate pan.
- Add the mixture to a casserole dish (I used my Le Creuset ceramic casserole, but cast iron is also OK) with a good lid and then place the rice on top. Then place the fried onions and toasted almonds on top of the rice.
- Cover with the lid and place in the oven for 30-35 minutes.
- Remove from the oven and mix well together before serving up.
Notes
Garnish with chopped coriander and serve up with poppadoms, naan bread and mango chutney.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 114mgSodium: 217mgCarbohydrates: 40gFiber: 2gSugar: 16gProtein: 40g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.