Chicken Biryani Spiced Rice (Print Version)
Aromatic rice with spiced chicken, herbs, and deep flavors for a savory, memorable meal.
# Ingredients:
→ Main
01 -
3 tablespoons olive oil or ghee
02 -
4 boneless skinless chicken thighs, cut into 1-inch pieces
03 -
1 yellow onion, diced into 1/2-inch pieces
04 -
1 tablespoon minced garlic
05 -
1 tablespoon minced ginger
06 -
2 roma tomatoes, grated
07 -
1/2 cup water
08 -
1 green bell pepper, sliced
09 -
2 teaspoons kosher salt
10 -
1/4 teaspoon cayenne pepper
11 -
1/2 teaspoon coarsely ground black pepper
12 -
2 teaspoons garam masala
13 -
1 teaspoon ground coriander
14 -
1/2 teaspoon ground turmeric
15 -
1 teaspoon ground cumin
16 -
1/2 teaspoon ground cinnamon
17 -
4 cups reduced-sodium chicken broth
18 -
2 cups basmati rice, rinsed and drained
# Steps:
01 -
Heat olive oil or ghee in a large Dutch oven over medium-high heat.
02 -
Add chicken pieces and sear until browned on all sides.
03 -
Add diced onion and cook until translucent, about 3 to 4 minutes.
04 -
Stir in minced garlic, minced ginger, grated tomatoes, and water.
05 -
Bring to a simmer and cook until most of the water has evaporated, approximately 20 minutes.
06 -
Incorporate bell pepper, kosher salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon; mix thoroughly.
07 -
Pour in the chicken broth and bring the mixture to a boil.
08 -
Stir in rinsed basmati rice, reduce heat to low, cover, and cook for 18 to 20 minutes.
09 -
Remove from heat and let stand, covered, for 5 minutes before serving.
# Notes:
01 -
For fluffy grains, avoid disturbing the rice during the covered resting period.