I love Indian cuisine…. the spices… the intense flavors…. the aromas… are all just amazing. The techniques involved and the specific spices used are a bit different from the West Indian methods of cooking that I am accustomed to; so usually I would purchase the biryani spice pack and follow the instructions.
Today however I decided to try my own hand at biryani. I was curious to try some middle eastern chicken kebabs so I was looking for a side dish and what better dish than a chicken biryani to go with my kebabs.
You can find the recipe here: https://jennagthehijabitt.com/2017/06/15/middle-eastern-chicken-kebabs/
Unfortunately I didn’t have all the required spices such as the bay leaf etc but I had most of them….. soooo here goes!
- 1/4 lb chicken chunks
- 1/4 cup plain yogurt
- 1 tsp JGM Products ground chilies
- 1/2 tsp JGM Products ginger powder
- 1/2 tsp JGM Products saffron powder
- 3 cloves garlic, grated
- 1 tomato, chopped
- 1 tsp salt
- 1 cup basmati rice
- 1 whole nutmeg
- 3 pieces of clove
- 4 whole cardamon
- 2 medium onion, sliced
- 2 1/2 tbsp vegetable oil
One of the things I absolutely enjoy in biryani is the cooked ‘burnt’ taste of the onions. I used 2 whole onions but you can use one if you wish. I actually used one when I cooked this initially but I felt I needed more after tasting it so for the recipe I decided to put 2 instead of 1.
- Soak basmati rice for roughly 20 mins.
- While basmati rice is soaking, prepare chicken. To do this, add yogurt, ground chilies, salt, saffron, tomatoes, garlic, ginger powder, whole nutmeg and 2 whole cardamon to the chicken in a bowl. Mix well and set aside to marinate while the rice is soaking.
- Time to put everything together. Bring water to a boil. Add 2 whole cardamon and clove pieces followed by the basmati rice. Cover pot and cook until rice is 3/4 way cooked through (roughly 5 mins). Strain and set aside.
- Meanwhile, Heat oil in skillet over medium heat. Add onions and cook until golden brown.
- Add marinating chicken to the skillet. Reduce heat and cook until chicken is 3/4 way cooked through (roughly 2-3 mins). Stir occasionally.
- Add cooked rice to the skillet and create a layer over the chicken. Cover skillet and continue cooking for 2-3 mins on low heat.
- Remove from the heat and let it sit for a few mins before serving.
- TIME TO EAT! 😋😀
I was so surprised at how much hubby and I both enjoyed this…biryani from scratch!😀😀😀 I was so proud of myself lol.
It was so delicious with the kebabs so I really hope you guys give it a try! Also, I am very much open to ways to improve the recipe and any suggestions etc so leave me comment or send me a msg. You can follow me on Instagram (www.instagram.com/jennagthehijabitt)
Check out the cooking video here: https://youtu.be/M4Xg4vfbbFA