Chicken Biryani in the pot will absolutely make you drool!
Biryani is an Urdu name of Indian rice dishes but the name also has Persian origins so you can imagine how far this dish has travelled!
Pilaf,served in many Arab countries may resemble to this dish.
Since the rice is cooked in the sauce, it gets an extra good taste, besides the stew is easy to make. It is a bit like “all in one” pot and I see that there are several different recipes out there. Some are with lamb dough, others with meat or even vegetarian.
This version has a sweet taste and not strong!
Since we are only two, I used a bit of everything but I posted a recipe for four portions.
Ingredients
- 1 kg chicken with skin and bones cut in portions. Preferably both chest and thighs.
- 2 onions, chopped
- 6 garlic cloves, chopped
- 1 large cinnamon stick
- 1 pinch of saffron (can be omitted if you do not have)
- 12 cardamom capsules
- 1 teaspoon cumin seeds (or powder)
- 2 bay leaves
- 300 g basmati rice ( in cold water 30 minutes)
- 8 dates without seeds (about 70 g), divided into smaller pieces
- 5.5 dl boiling water
- salt and pepper
How to prepare Chicken Biryani
Set the oven at 180°C.
Season the chicken pieces well with salt and pepper.
Brown them on all sides, use plenty of olive oil, in a large iron pot if you have one. (Otherwise you can use a saucepan to make it in and then have it over in a fireproof form with a lid as I have done.)
Fry the chicken pieces well and flip them often. (It’s because the meat has bones so this technique will make it cook better later on in the oven)
Take the chicken out and place it on a plate.
Brown the onion in the same fat as the chicken, until it has a nice, brown color. (Mine got a little brighter, next time maybe).
Add garlic, cinnamon stick, saffron, (if you do not have saffron you can skip it), cardamom capsules, cumin, bay leaf and ready-washed rice.
Let it simmer for two minutes while stirring. Sprinkle a good pinch of salt.
Put the chicken pieces back in the pot (or in the casserole dish) together with the rice and spices, add the date pieces ( Benefits of Dates) and pour on the water.
Put on a tight lid and put the pot in the oven.
Let it bake at 180°C for 30 -40 minutes.
Check the chicken once along the way. The bone should be eas to pull off and there should be no signs of blood or red juice.
Remove the pot from the oven after 30 minutes and leave it with the lid on and let it rest for 10 minutes before lifting it off.
Let it rest so the juices would settle and at the same time the rice would absorb the flavors.
Serve with a good sprinkle of finely chopped coriander and broad-leaved parsley. Nan, roti,chapati, yogurt and chutney and or pomegranate also taste good to eat it with.
Chicken Biryani
Course: Indian RecipesCuisine: Medium3
servings20
minutes40
minutes274
kcal1
hour Chicken Biryani in the pot will absolutely make you drool!
Ingredients
1 kg chicken with skin and bones cut in portions. Preferably both chest and thighs.
2 onions, chopped
6 garlic cloves, chopped
1 large cinnamon stick
1 pinch of saffron (can be omitted if you do not have)
12 cardamom capsules
1 teaspoon cumin seeds (or powder)
2 bay leaves300 g
basmati rice ( in cold water 30 minutes)
8 dates without seeds (about 70 g), divided into smaller pieces
5.5 dl boiling water
salt and pepper
Instructions
- Set the oven at 180°C.
Season the chicken pieces well with salt and pepper. - Brown them on all sides, use plenty of olive oil, in a large iron pot if you have one. (Otherwise you can use a saucepan to make it in and then have it over in a fireproof form with a lid as I have done.)
- Fry the chicken pieces well and flip them often. (It’s because the meat has bones so this technique will make it cook better later on in the oven)
Take the chicken out and place it on a plate. - Brown the onion in the same fat as the chicken, until it has a nice, brown color. (Mine got a little brighter, next time maybe).
- Add garlic, cinnamon stick, saffron, (if you do not have saffron you can skip it), cardamom capsules, cumin, bay leaf and ready-washed rice.
- Let it simmer for two minutes while stirring. Sprinkle a good pinch of salt.
Put the chicken pieces back in the pot (or in the casserole dish) together with the rice and spices, add the date pieces and pour on the water. - Put on a tight lid and put the pot in the oven.
Let it bake at 180°C for 30 -40 minutes. - Check the chicken once along the way. The bone should be eas to pull off and there should be no signs of blood or red juice.
Remove the pot from the oven after 30 minutes and leave it with the lid on and let it rest for 10 minutes before lifting it off. - Let it rest so the juices would settle and at the same time the rice would absorb the flavors.
Nutrition Facts
3 servings per container
Serving Size300g
Calories274
- Amount Per Serving% Daily Value *
- Total Fat
8g
13%
- Cholesterol 12mg 4%
- Sodium 465mg 20%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
24g
8%
- Dietary Fiber 1g 4%
- Sugars 3g
- Protein 9g 18%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by Carita
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