Easy biryani recipe
easy biryani recipe and some food for thought
Before we head to our easy Biryani recipe, here is some food for thought.
Biryani, originally from Iran, traces its name to the Persian phrase “birinj biriyan,” meaning “fried rice.” The dish was introduced to India likely by pilgrims and noble soldiers, particularly in the Deccan region, and not by the Mughals as commonly believed.
Over time, biryani evolved across India, adapting to local tastes and ingredients, resulting in diverse regional variations such as Malabar, Dhakai, and Bohri biryanis.
Despite its widespread popularity, the authentic preparation of biryani, involving slow cooking or “dum,” is often overlooked in favor of quicker, less traditional methods.
Want less dishes and more delicious? Join us for an authentic Biryani meal, no fuss.
Quick and Easy Chicken Biryani
This simple chicken biryani recipe is perfect for a midweek meal, coming together in just under 30 minutes. Packed with fragrant spices, it’s a delicious dish that the whole family will love.
Serves: 4
Prep time: 15 mins
Cook time: 5 mins
Rest time: 10 mins
Calories: 504 per serving
Dairy-free
Ingredients:
• 2 tbsp sunflower oil
• 1 large onion, chopped
• 4 chicken breasts
• Juice of 1 lemon
• 2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp salt
• 300g basmati rice
• 1 garlic clove, crushed
• 2.5cm piece of fresh ginger, grated
• 850ml hot chicken stock
• 3 tbsp fresh coriander, chopped
Method:
1. Heat the oil in a large saucepan over low heat. Add the chopped onion, cover, and cook for 10 minutes until softened.
2. Cut the chicken into bite-sized pieces and place them in a bowl. Add the lemon juice, garam masala, chilli powder, and salt. Mix well to coat the chicken evenly.
3. Rinse the basmati rice several times in cold water until the water runs clear.
4. Add the garlic and grated ginger to the softened onion and cook for 2 minutes. Then, add the marinated chicken pieces and cook for another 2 minutes, stirring frequently.
5. Stir the rinsed rice and hot chicken stock into the pan. Bring the mixture to a boil, then cover with a tight-fitting lid. Reduce the heat slightly and cook for 5 minutes.
6. Turn off the heat and let the pan sit, covered, for 10 minutes, allowing the rice to steam and finish cooking.
7. Fluff the biryani with a fork, stir in the chopped coriander, and serve immediately.
