If you haven’t tried making an authentic biryani, here’s your chance! This recipe includes our Ready to Heat Jasmine Rice, seared chicken, sautéed veggies and loads of fragrant Indian spices.
Heat butter in a large skillet set over medium heat; cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown.
Stir in onion, carrot, ginger, garlic, turmeric, and garam masala; cook for 5 to 7 minutes or until vegetables are tender and chicken is cooked.
Stir in rice, peas and 1/4 cup water. Cover and cook for 3 to 5 minutes or until rice is heated through and peas are cooked.
Divide among 4 bowls. Top each serving with a dollop of yogurt; sprinkle with almonds, raisins, and cilantro.
No matter how many ways we can spell it, to us biryani is still one-of-a-kind. Originating from India, it’s classified most closely to a mixed curry, with the addition of partially cooked rice and cooked at a low temp with various meats and/or vegetables.
Like most Indian dishes, this authentic recipe calls for basmati rice; however, we use our speedy Carolina® Ready to Heat Jasmine Rice as it cooks up fast and provides the same long-grain qualities as basmati rice, with an added touch of flavor and slightly stickier texture.
This tasty biryani recipe is layered with browned chunks of tender chicken, sautéed onions, garlic, sweet carrots, and zesty fresh ginger. It’s then spiced with turmeric and garam masala and stirred with the rice with frozen peas.
After heated through, it’s garnished with a spoonful of Greek yogurt, slivered almonds, raisins, and coarsely chopped cilantro, offering up cool, refreshing tastes and a bit of crunch to this already delectable biryani.
No turmeric in the pantry? Substitute curry powder for turmeric for the same warmth and depth of flavor.