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| Boneless Chicken Biryani 🥘 |
Delicious Boneless Chicken Biryani Recipe 🥘
Greetings, beautiful people! I hope you are healthy and fine wherever you are. Today, I am going to share with you a delicious rice dish called boneless chicken biryani. Biryani is a dish that people love to eat all over the world. There are several different versions of biryani. In Pakistan, it is traditionally a heavily spiced rice dish that takes a long time and a lot of effort to prepare. However, I am going to make an easier, milder, yet yummier version of it today that is liked by everyone, the kids as well as the adults alike. The ingredients required are also very simple and can be easily bought from a local grocery store. So let's get started.
Ingredients for the recipe
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| Boneless Chicken Biryani 🥘 |
- 300g boneless, skinless chicken breast, cut into ½ inch thick cubes
- 300g rice, washed and soaked for half an hour
- 100g onion
- 250g tomatoes
- 30g ginger, julienne
- 30g garlic, finely chopped. If you prefer ginger/garlic paste that can also be used instead.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red chilli flakes
- 1 teaspoon cumin
- 4 tablespoons olive oil. You can substitute it with any cooking oil of your choice.
- 1/2 cup, chopped fresh coriander
- 1/2 cup chopped fresh mint leaves
- 4-5 fresh green chillies, chopped
Cooking method for rice
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| Boneless Chicken Biryani 🥘 |
Take 1.5 liters of water in a pot and bring it to a boil. On medium heat, add rice to the boiling water, ½ teaspoon of salt and 1 tablespoon of cooking oil. Cook the rice until half done, stirring only a few times. Be careful to avoid over-stirring.
When the rice is half-cocked, drain the water and stop the cooking process by placing the rice under tap water. These steps in rice preparation are very important to follow to avoid breaking the rice and making them mushy.
Cooking method for chicken
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| Boneless Chicken Biryani 🥘 |
In a pot, on medium heat, add cooking oil and chopped onion. Fry the onion until golden brown in color. Once the onion turns golden brown in color, add cumin, garlic, and half of the chopped ginger. Here you can use ginger/garlic paste instead as well. Saute until fragrant.
After that add chicken to the pot and fry until the chicken starts changing its color. Then to the chicken, add chopped tomatoes. After adding the tomatoes, add salt, black pepper and red chilli. Stir well.
Reduce the heat to medium-low and continue cooking the chicken for 15 minutes, stirring after every 5 minutes interval. Once the chicken is cooked, turn the heat off.
Layering
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| Boneless Chicken Biryani 🥘 |
Now comes the fun part i.e layering. Layering is a very interesting and unique step in biryani preparation. I have tried to make it super easy for you.Take half of the cooked chicken out of the pot.
Then spread half of the prepared rice over the remaining chicken in the pot. Over this first layer of chicken and rice, sprinkle half of chopped coriander, mint leaves, chopped green chillies and chopped ginger. Our first layer is done.
Now for the second and final layer, repeat the same steps that is; add the remaining chicken and spread the remaining half of the rice over the chicken followed by chopped coriander, mint leaves, green chillies and ginger on top of the rice.
Final Step
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| Boneless Chicken Biryani 🥘 |
After layering is done, cover the pot with the lid. Place the pot on medium-high heat for the first 8 minutes. Then reduce the heat to very low and let it cook for another 15 minutes.
*Be careful not to increase the heat and not to remove the lid during this step.
Turn the stove off after 15 minutes. Use a fork to fluff up the rice. Dish out and enjoy your meal.
*This recipe serves two.
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