Simple Chicken Biriyani
Updated Nov. 30, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4tablespoons butter
- 1large onion, chopped
- Coarse salt and ground black pepper
- 1large pinch saffron
- 10whole cardamom pods
- 5cloves
- 13-inch cinnamon stick
- 1tablespoon minced fresh ginger
- 1½cups basmati rice
- 3cups chicken stock
- 13- to 4-pound chicken, cut up and trimmed of excess fat; skin removed if desired
- ¼cup slivered blanched almonds, optional
Nutritional analysis per serving (4 servings)
1079 calories; 60 grams fat; 20 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 70 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 63 grams protein; 1656 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.
- Step 2
Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.
- Step 3
Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than ½ cup boiling water, and cook until done.
- Step 4
Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.
- Cardamom seeds can be eaten, but cloves should be removed after cooking.
Private Notes
Comments
Strange recipe, nothing like the biryani recipes passed down through generations in India and Pakistan. The authentic recipe requires cooking the chicken in a thick curry first and separately, then half-boiling the rice, draining it in a big pot, and adding the chicken in layers. A final, most crucial step involves cooking both at very low heat in the tightly shut pot for 10-12 minutes. That's how you get that divine smell.
Of course it isn't "authentic". Mark Bittman is *The Minimalist*. All recipes are stripped down to their essentials, much less fussy than Julia Child, Madhur Jaffrey. It will not taste just like a Bengal or Pakistani cook's version, but it's delicious and takes much less time and trouble.
This is poorly written an incomplete. Not the usual for a NYT recipe.
Super recipe. Reminds me of biryani I enjoyed when living in New Delhi. Followed the recipe exactly. Works for me because it is simplified and very flavorful. Will be cooking this many times.
Cloves are great for gum health. Eat them!
Agreed with the many who have said this is not biriyani. It's more similar to Hainanese Chicken Rice, to be honest — a good chicken rice, but not spice-filled and full of rich taste like a true biriyani.