Boneless Chicken Biryani
This easy recipe for boneless chicken Biryani was given to me by my very good friend Ian, who is himself a bit of a Biryani connoisseur. Well, I say that, as he always orders a Biryani when 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, with one using 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, for example.
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 and 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