This is my first time making biryani, and it turned out pretty great! Not as authentic as traditional biryani… I omitted the “spice”. However, I did put my own twist on this recipe by adding spinach and a few other ingredients. The blend of non-spicy spices filled my kitchen with an aromatic scent, and the finished dish was delicious.
One Pot Chicken Spinach Biryani | Feeds 4-6
(modified from Tastemade)
- 2 chicken breasts
- 1 cup regular yogurt
- 4 garlic cloves, mashed to a paste
- 1 Tbsp ginger powder
- 1 lemon, zested and juiced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- 3-4 cups basmati rice, cooked
- ¼ cup vegetable or olive oil
- ½ cup yellow onion, diced small
- 2 Tbsp garlic, minced
- 2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tsp ground cinnamon
- 1 cup fresh diced tomatoes
- 1 bay leaf
- 2 cups chicken stock
- 1 cup coarsely chopped spinach
- regular yogurt to dip
- cucumbers for the side
- In a large Ziploc bag, combine everything for the marinade and let marinate for an hour, preferably overnight.
- Cook the rice. Let the rice cool.
- Pour some vegetable or olive oil in a Dutch oven and fry chicken, skin side down, over medium-low heat until skin is golden and crispy, about 15-20 minutes. Remove and chop into small pieces. Set aside.
- Sauté onions over medium-high heat until translucent. Add garlic, ginger, cumin, turmeric and cinnamon, cooking until fragrant and veggies have caramelized. Toss in tomatoes and scrape up any yummy bits that have accumulated on the bottom of the pan.
- Add the rice to the pan along with the bay leaf, chicken breasts and chicken stock. Bring to a boil, then reduce heat to a simmer. Add the spinach 10 minutes before the rice is done. Put the lid on and cook for about an hour, checking heat and stirring periodically to ensure rice isn’t sticking or burning.
- Once chicken and rice are cooked, serve hot and garnish with yogurt and cucumbers.