Indian Chicken Rice

Indian Chicken Rice, also known as Chicken Biryani, is a simple dish that allows us to use leftovers from Sunday lunch. From these, we can prepare an excellent meal.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 27 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 300 g Rice, white, long grain

  • 25 g Butter, unsalted

  • 1 piece Onion, raw

  • 1 piece Spices, bay (leaves)

  • 3 pieces Spices, cardamom

  • 1 piece Spices, cinnamon, ground

  • 1 teaspoon Spices, turmeric, ground

  • 4 spoon Spices, curry powder

  • 85 g Raisins

  • 850 ml Soup base, chicken, cube

  • 5 pieces Chili peppers, green chili, fresh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 3 spoons Coriander, leaves, fresh

Steps

  1. Wash the meat under running water and dry it well with paper towels. Cut the breasts into bite-sized pieces. First, soak the rice in warm water, then drain it in a colander and rinse under running water until the water runs clear. Peel the onion, wash it, and chop it finely. Sort the raisins and discard the bad ones. Wash the chilies, clean them, and remove the seeds.

  2. Place a larger pan on the stove and melt the butter over moderate heat. Add the onion, bay leaf, cardamom, cinnamon, salt, and pepper. Fry everything together while stirring slowly for 10 minutes. Then add the chicken, curry paste, and turmeric to the pan. Cook everything together for a good 8 to 10 minutes. Stir several times during cooking so that the chicken is seared on all sides.

  3. Then mix the rice, chilies, and raisins into the pan. Pour the chicken stock over everything. Cover the pan and bring to a boil over high heat. Once it boils, stir well and reduce the heat significantly, cooking for another 5 minutes. Then remove the pan from the heat and let the dish stand for 10 minutes.

  4. Mix in the coriander. Then divide the dish onto plates and serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 243.07 kcal
  • Fat: 6.39 g
    • Saturated Fat: 2.01 g
  • Carbohydrates: 32.76 g
    • Sugars: 0.36 g
  • Protein: 11.77 g
  • Fiber: 2.83 g

Advice

Instead of chicken breasts, you can use leftover chicken from lunch or other trimmings. Red curry paste can be bought or made at home.