Chicken Biryani is a fragrant one-pan rice dish combining tender chicken thighs with basmati rice and aromatic spices like saffron, cardamom, and cumin. The saffron threads add a distinctive floral depth that elevates this recipe from a standard spiced rice into something memorable.
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Melt butter in skillet over medium-high heat. Add onion, ginger, and garlic to pan. Saute 5 minutes or until lightly browned. Stir in cumin, allspice, saffron, and cardamom; cook 15 seconds. Stir in tomato, raisins, and serrano. Cook 1 minute.
Add chicken. Cook 5 minutes, stirring frequently. Add juice and salt. Cook 30 seconds.
Add rice; cook 90 seconds, stirring frequently.
Stir in 2 cups water. Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat. Let stand 10 minutes.
Sprinkle with cilantro and serve.
Cool to room temperature, store in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat or in the microwave with a splash of water.
Yes, but thighs stay moister during the 5-minute stovetop cook and 12-minute simmer. Breasts may dry out; reduce cook time slightly if using them.
Omit it or substitute 1/4 teaspoon turmeric for color and earthiness, though the floral note will be lost. Saffron is available inexpensively at Trader Joe's.
Yes. Cool completely, store in an airtight container in the fridge for up to 3 days, and reheat gently with a splash of water over low heat or in the microwave.
Yes, all ingredients are naturally gluten-free including basmati rice, chicken, and the spice blend.
