Chicken Biryani (30 Minute Indian Chicken & Rice) Recipe
1 pound chicken, cut into strips
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons yellow curry powder
2-3 tablespoons olive oil
1 large onion, chopped
5 large carrots, sliced
2-3 cloves garlic, smashed and minced
2 tablespoons yellow curry powder
1 teaspoon ginger powder
2 cups dry basmati rice
3 and 1/2 cups water
2 teaspoons kosher salt
2 tablespoons butter
1/2 cup cilantro, chopped
1/2 cup cashews, chopped
YIELD 4-6 servings
Start by slicing the chicken into strips. Pat the chicken dry with paper towels.
In a small bowl, combine flour, 1 teaspoon salt, pepper, and 2 teaspoons yellow curry powder.
Dredge each piece of chicken in the flour mixture to coat.
In a large, high sided skillet, heat 1 tablespoon olive oil over medium high heat until it shimmers.
Add the chicken to the pan one strip at a time, with about 1 inch in between each piece of chicken, to give it a good sear.
Do this in at least 2 batches. If you crowd your chicken into the pan all at once, it will steam instead of sear, and you won't get those tasty brown marks.
Cook the chicken on the first side for about 1-3 minutes, until browned, then flip with tongs and sear on the other side for 1-2 minutes until browned.
It's okay if the chicken is still raw in the middle, in fact, that's preferable. It will finish cooking with the rice.
Remove the chicken to a plate and set aside.
Swirl another tablespoon of olive oil into the hot pan.
Add the chopped onions and saute for 3-5 minutes.
Meanwhile, chop the carrots (see photos) and place in a medium bowl with 1 tablespoon of water. Microwave on high for about 3-5 minutes. The carrots should be softening at this point but still inflexible.
Add the carrots (and liquid) to the pan with the onions. Continue cooking 1-2 minutes.
Add the garlic and saute 1 minute, until fragrant.
Add 2 tablespoons curry powder and 1 teaspoon ginger, and stir it all together so that the spices get nice and toasty. Continue cooking for another 1-2 minutes.
Stir in the rice. Add the water and 2 teaspoons salt. Stir it together and add the chicken back into the pan.
Cover tightly with a lid and turn the heat up to high. Keep an eye on it. When it starts to boil, turn the heat down to low. Cook on low for about 17 minutes.
At this point, the rice should not be crunchy, the carrots tender, and the chicken cooked through all the way. Put the lid back on and keep cooking for another few minutes if it's not done.
Add 2 tablespoons of butter and stir it all together.
Stir in chopped cilantro and chopped cashews. You could also stir in golden raisins if you wanted, that would be delicious!
Serve with plain yogurt and cucumbers. You could also serve it with Roti (Buttery Indian Flatbread) or Homemade Naan.