I love Indian food. The spices are fragrant, the flavors are bold, and the end result is always delicious. Chicken Biryani is one of my favorite Indian dishes and luckily, it is pretty simple to make and tastes great the day after. With that said, let’s get cooking.
Prep time: 15 min · Cook time: 45 min · Ready in: 60 min
Ingredients
- 1 large white onion
- 1 large cucumber
- 3/4 cup of cooking oil
- 2 tablespoons of Swad garlic-ginger paste
- 3/4 cup of tamarind concentrate
- 20-25 curry leaves
- 10 Thai chili peppers
- 1 box of Shan Chicken Biryani seasoning
- 5 cups of water
- 2 tablespoons of salt; 1 teaspoon of salt
- 4 cups of water
Method
Peel and thinly slice the onion and set it aside. Then, slice the cucumber into thin rounds and set the cucumber slices aside.
Place the drumsticks into a large mixing bowl, add in two tablespoons of salt, mix well, and then set the bowl aside.
In a large Dutch oven, bring the cooking oil to a medium heat. Then, add the onion into the oil and cook until the onions have browned slightly.
Add in the garlic-ginger paste, tamarind concentrate, curry leaves, Thai chili peppers, and Shan Chicken Biryani seasoning and stir.
Bring the oil and seasonings mixture to a boil and add in the drumsticks, cover the Dutch pot, and allow it to cook for ten minutes before reducing the heat to a simmer.
In a separate saucepan, add the water and remaining salt. Bring the water to a boil and add in the rice. Upon adding the rice, turn the stove down to a medium heat and cook the rice for about 15 minutes.
Strain the rice. Stir half of the rice into the Dutch pot with the chicken and cover the pot. Allow the chicken and rice to simmer for about 10 minutes.
Plate the rice and chicken, pour the remaining rice on top, stir, serve, and enjoy.
