Chicken Biryani

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Eid Al-Fitr”. I am going to be honest here and admit that before this, I had never heard of Eid Al-Fitr so I was kind of stumped on what to make. Then a few internet searches later, I found something that I thought I would like. While this was pretty good I feel that it needed some more heat to it and also, it tasted like most curries that I have made before. I would make this again but make some slight tweaks.

This would go really good with some warm naan but I did not think about it until later

My market did not have caster sugar but you can make a substitute by grinding regular sugar in a coffee grinder.

  • Servings: 9-serving
  • Difficulty: easy
  • Print


  • Course: entrée
  • Cooking Time: 70 mins


1 lb Basmati Rice
2 teaspoons Kosher Salt
4 Tablespoons Canola Oil
16 Shallots
1 Yellow Onion
2 White Onions
8 Cloves Garlic
4 teaspoons Fresh Ginger , grated
4 Chicken Breasts
2 teaspoons Chili Powder
2 teaspoons Cumin
4 teaspoons Coriander
1 teaspoon Cinnamon
1 teaspoon Turmeric
3 pinchs Nutmeg
1 1/2 Cups Yogurt Plain
4 teaspoons Caster Sugar
5 Handfuls Raisins


  1. Add the rice to a large bowl and fill with water. Squish the water around and drain. Repeat this process until the water runs clear (about 3 or 4 times).
  2. Add hot water and Kosher Salt to rice and soak for 30 minutes.
  3. Meanwhile, chop the Shallots, Onions, and Garlic and grate the ginger.
  4. Heat the Canola Oil in a large pot over high heat.
  5. Add the Shallots, Onions, Garlic, and Ginger. Cook until golden-brown, stirring frequently to prevent burning (about 5 minutes).
  6. While the onions are cooking, chop the chicken.
  7. Remove a couple of tablespoons of the onion mix for garnish.
  8. Add the chicken and cook until cooked through, stirring occasionally (about 4 minutes).
  9. Add the Chili Powder, Cumin, Coriander, Cinnamon, Turmeric, and Nutmeg. Cook for an additional minute.
  10. Stir in the Yogurt and simmer for about 2 minutes.
  11. Add the Caster Sugar, Raisins, and cooked Rice. Cover the pot with a clean towel and cover with a lid.
  12. Reduce the heat to the lowest setting and cook for 10 minutes.
  13. Remove from heat and rest for 5 minutes.
  14. Serve with the Onion mixture garnish.


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