Grilled Chicken Biryani Recipe
Grilled Chicken Biryani is a traditional dish from the Indian subcontinent. It is typically served as a main course with accompaniments like raita and pickles. This recipe is quite versatile and you can customize it with your favorite spices, herbs, and vegetables.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serving Size: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups basmati rice
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons plain yogurt
- ½ teaspoon salt
- 1 large onion, diced
- 2 cups fresh cilantro, chopped
- 2 cups tomatoes, diced
- 1 cup frozen peas
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat your oven to 350°F.
- Begin by marinating the chicken. In a medium-sized bowl, combine the ginger, garlic, curry powder, cumin, turmeric, olive oil, butter, yogurt, and salt. Mix to combine.
- Add the chicken breasts and mix to coat. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.
- While the chicken is marinating, prepare the rice. Rinse the basmati rice in a fine-mesh strainer until the water runs clear.
- Place the rice in a medium-sized pot and add 2 cups of water. Bring the water to a boil, then reduce the heat and simmer the rice until all of the water is absorbed about 20 minutes.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the diced onion and cook until softened and lightly browned, about 5 minutes. Add the tomatoes, cilantro, and frozen peas and cook for an additional minute.
- Remove the chicken from the marinade and place it in the skillet with the vegetables.
- Increase the heat to medium-high and cook the chicken until it’s cooked through, about 8 minutes per side. Once the chicken is cooked, add the cooked rice and stir to combine.
- Transfer the mixture to a 9×13-inch baking dish and bake for 20 minutes.
- Remove the biryani from the oven and stir in the lemon juice. Serve hot.
Read Here: Paneer Chicken Biryani
Chef’s Note:
For an extra layer of flavor, try adding a few tablespoons of raisins and some chopped cashews to the biryani before baking.
Nutrition Facts:
Serving size: 1/4 of the recipe
Calories: 447
Fat: 14g
Carbohydrates: 46g
Protein: 28g
Fiber: 3g
Tips & Tricks
Cooking Tips
- Marinating the chicken for at least 30 minutes will help to infuse the flavors of the spices and herbs.
- Adding a little oil to the marinade will help to keep the chicken moist while grilling.
- Cooking the rice in advance will save you time when assembling the biryani.
Storage Tips
Grilled Chicken Biryani can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
