Really Easy Chicken Biryani Recipe: What do you do with a delicious chicken, that you made for dinner…but don’t feel like eating a repeat of? I’ll tell you what!
Set the stopwatch to 10 minutes, and watch it transform into an utterly heavenly biryani! That’s it..you just have to make it! I cannot even tell how delish it is 😉
I had some really awesome Chicken that my mom made the other night. I’ll put up the recipe soon!! All whole spices, caramelized onions,poppy seeds…oh the pleasure 😛
It ate so much of it, that I was like maxed out on the flavor! So when some were left over..I knew what I had to do with this! Now the chicken that my mom makes has no tomatoes and has all whole spices. So I am making sure not to add more whole spices to the biryani. If however, you have not used whole spices in the chicken, don’t skip black peppercorns, cardamom, and a cinnamon stick!
- Leftover cooked chicken
- I medium sized onion sliced
- 2 medium tomatoes chopped
- Whole peeled garlic cloves 7-8
- Red Chilli Powder 1 teaspoon (I like it spicy )
- Salt to taste
- 1 cup good quality Basmati Rice
- 2 cups water to cook the Rice
Method of making the Chicken Biryani :
In the pressure cooker, add a little oil. Once the oil is hot add the chopped onions and whole garlic cloves. Fry for a minute or two.
Add the chopped tomatoes. Fry on high for a minute. Then add the leftover chicken with gravy. If the chicken you have is not spicy, add some peppercorns, cinnamon and other whole spices of choice. Add a little water, say 1/5 of a cup to make sure the gravy does not stick to the bottom of the vessel.
Add red chili powder and salt to taste. Keep the flavor profile simple 🙂 Let the gravy cook for 2-3 minutes.
Now add a cup of good quality basmati rice and two cups of water. Put the lid on the pressure cooker. Turn off the heat after one whistle! Done 🙂 Stopwatch still running I guess 😉 😛
I insist you serve it with onions and cut lemon. Just squeeze in a generous amount of lime juice…and relish this carnivore Nirvana 😉