Basic Turmeric Chicken Biryani

May 20, 2022

This incredibly aromatic meal is very hearty and healthy. I have recently learnt how to use indian spices properly, and hooley dooley, it makes a huge difference, it ads so much depth to the flavour.

As mentioned on a previous recipe, I am aware I don't have many meat recipes as I don't really eat meat. However, I understand it is loved by many of my followers! So I will ensure to incorporate a few meaty meals to my site :)

Although this dish does contain tomatoes, I prefer to eat veggies with every meal! So on the side of this I enjoyed some Indian Flavoured Roast Vegetables. You can easily chuck them in the oven while you prepare the biryani.

This chicken biryani utilises some quite basic ingredients. Unfortunately, due to the supply chain issues we are experiencing, there was no brown basmati rice at any of the supermarkets! So I had to use medium grain - it still worked fine! But if you can get your hands on brown basmati rice it'll be a bit fluffier.

Dietary Requirements:

This dish is suitable for those with a lactose intolerance, my partner can't have dairy so we keep lactose free greek yogurt in the fridge.

By simply omitting the garlic and onion, this dish is also suitable for those who are following the Low FODMAP diet.

And for those who are gluten free, you can naturally enjoy this delicious meal.

Basic Turmeric Chicken Biryani

Prep Time: 30 mins

Cooking Time: 40 mins

Serves: 4

An incredibly aromatic, healthy and hearty meal, that is surprisingly easy to prepare!

Ingredients

Chicken Marinade:

600g of boneless chicken thighs, halved
1 cup of greek yogurt (lactose free if required)
2 tsp of turmeric
1 tsp of garam masala
1/2 tsp of cayenne powder
1/2 tsp of chilli powder
3-4cm of ginger, grated
4 ginger cloves, crushed (omit for Low FODMAP)
2 large tomatoes, diced

Cooking of Chicken:

3 tbsp of oil (garlic infused for Low FODMAP)
1 large onion, diced (omit for Low FODMAP)
10 peppercorns
8 green cardamom pods
8 cloves
4 bay leaves
2 cinnamon sticks
Note: if you can’t find some or all of these whole spices, increase the ground garam masala used in the chicken and garnish.
3 tbsp of water

Rice:

2 cups of brown basmati rice, uncooked

Garnish:

bunch of fresh mint, chopped
1/2 tsp of garam masala

Method

Step 1:
Combine all chicken marinade ingredients together in a large bowl, mix through so all the chicken is coated. Set aside in the fridge for at least 20 minutes.

Step 2:
Cook the rice as per packet instructions

Step 3:
In a large pot, heat the oil over medium heat. Once warmed, add the whole spices from the “cooking of chicken” ingredients. Once they begin to be fragrant, add the onion and sauté until onion has softened.

Step 4:
Spread the chicken out over the base of the pot, add 3 tbsp of water. Cover and cook for 5 minutes. Turn, cook and cover for an additional 5 minutes.

Step 5:
Remove lid and sprinkle half of the mint leaves over the chicken. Cover chicken with rice and pat down flat. Sprinkle 1/2 tsp of garam masala over the top. Cook slightly covered until it begins to steam, then cover and put on low heat for 10 minutes. Remaining covered, remove from heat and allow to sit for 5 minutes.

Step 6:
Serve in bowls and sprinkle with remaining mint. Enjoy with some Indian Flavoured Roast Vegetables 🙂