I usually turn to this biryani on evenings when I want a solid meal but don’t have the time for a complicated marinade. It really comes down to how you handle the rice. I learned the hard way that if you boil the basmati even a minute too long before the steaming stage, you end up with a sticky block instead of fluffy, distinct grains. Now, I always test a grain between my fingers—it should still have a firm, chalky center before I drain it. The moisture from the tomatoes and peppers does the rest of the work during the final steam, keeping the chicken tender without needing yogurt. It’s a practical dish for when family comes over because you can leave it to steam while you set the table, and the leftovers usually hold up well for lunch the next day.
Ingredients
- 2.2 lbs chicken fillets, cut into chunks
- 6 tablespoons corn oil (divided use)
- 1 large onion, chopped
- 5 garlic cloves, crushed
- 1 tablespoon grated ginger
- 4 green bell peppers, chopped
- 4 large tomatoes, chopped
- 2 cinnamon sticks
- 4 whole cloves
- 1 teaspoon turmeric
- 1 teaspoon mixed spice blend (or curry powder)
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon saffron threads
- 3 cups basmati rice
- 3 tablespoons crispy fried onions (store-bought works fine)
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro, chopped
Instructions
- Get a large pot of water boiling with 1 tablespoon of oil, 2 cloves, and a cinnamon stick. Add the rinsed rice and boil for about 7 minutes until the grains expand but are not fully cooked. Drain well.
- In a heavy-bottomed pot, heat the rest of the oil over medium heat. Add the onion, garlic, and ginger, cooking until the onion wilts.
- Stir in the caraway seeds, turmeric, mixed spices, half of the green peppers, chopped cilantro, and tomatoes. Cook until the spices release their aroma.
- Add the chicken pieces and stir to coat. let it cook for a few minutes until the chicken changes color and sears slightly.
- Layer one-third of the parboiled rice over the bottom of a large pot (or leave the chicken mix in the pot and layer rice on top).
- Spread the chicken mixture evenly, then cover with the remaining rice.
- Top with fried onions, fresh mint, the rest of the peppers and cilantro, remaining whole spices, salt, and the saffron (soaked in a splash of warm water).
- Cover the pot tightly. I often use a sheet of foil under the lid to trap the steam. Cook on low heat for 25 to 30 minutes.
- Turn off the heat and let it rest for 10 minutes. Fluff gently from the sides before serving.
Why You’ll Love This Recipe
- It skips the long marination time, making it faster for weeknight cooking.
- The layering technique keeps the rice distinct while the chicken stays moist.
- It scales up easily if you have unexpected guests.
Chef’s Tips for Perfection
- Watch the rice boil carefully; drain it while it still has a “bite” to it so it doesn’t turn mushy later.
- Use a heavy pot or Dutch oven to distribute heat evenly and prevent the bottom layer from burning.
- If you prefer less heat, swap the green peppers for regular bell peppers.
Storage and Reheating
This keeps well in the fridge for about 3 days in a sealed container. I usually sprinkle a little water over the rice before reheating it in the microwave or on the stove to keep the grains from drying out.
Nutritional Notes
Each serving runs about 650 calories. It provides a good balance of protein from the chicken and carbohydrates from the rice.
