Chicken Biryani Recipe

By nicole Published: January 27, 2014

• Yield: 6-8 Servings
• Prep: 10 mins
• Cook: 40 mins
• Ready In: 50 mins

This is an easy shortcut of one of my favorite Indian dishes. Recipe from Bobbi's Kozy Kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 large onion diced
• 1 inch ginger root grated
• 2 cloves garlic minced
• 2 cups pre-cooked chicken
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• 2 bay leaves
• 1 teaspoon cardamom
• 1 teaspoon turmeric
• 1 teaspoon chili flakes
• 2 cups cooked rice
• 2 cups chicken broth
• 2 tablespoons lime juice
• handful cilantro roughly chopped
• Salt and freshly ground pepper to taste

Instructions

1. Preheat the oven to 325 ℉.
2. Heat olive oil in a large skillet over medium heat. Add the onions and cook for 7 minutes. Add the garlic and ginger, cook for an additional 2 minutes.
3. Add the cardamom, coriander, cinnamon, bay leaves, turmeric, and chili flakes. Cook for an additional 5 minutes. Stir in the rice, chicken stock, chicken, lime juice, and cilantro. Season with salt and pepper.
4. Pour mixture into a casserole dish and bake in the oven for 15-20 minutes until hot and fragrant. Garnish with cilantro leaves and serve with toasted naan.

• Cuisine: Indian