Indian Chicken Rice

Indian Chicken Rice


1 person made this

Chicken rice for an army! This is a classic Indian chicken dish called shahi biryani and it is simple to make and very rich.

Cathie Victoria, Australia

Serves: 8 

  • 800g chicken breast, cubed
  • 1 1/2 cups vegetable oil
  • salt, to taste
  • 1/4 teaspoon paprika
  • 4 cups onion, thinly sliced
  • 3 cups short grain rice
  • 3/4 cup raisins
  • 1 tablespoon cumin seeds, crushed
  • 6 bay leaves
  • 6 whole cloves
  • 1/2 teaspoon garlic, sliced
  • 1/4 cup yoghurt
  • 1 teaspoon cardamom pods, crushed
  • 4 cups chicken stock

Preparation:25min  ›  Cook:1hour10min  ›  Ready in:1hour35min 

  1. Heat 1/2 cup oil in a heavy saucepan. Sprinkle the chicken cubes with salt and paprika and cook a minute or two. Set aside.
  2. In another heavy saucepan, heat the remaining cup of oil. Cook the onion until golden brown, about 20 minutes. Meanwhile, rinse the rice and let drain.
  3. Turn down the heat on the onions. Add the cumin seeds, bay leaves, whole cloves, garlic and raisins. Cook 3 minutes. Add the yoghurt and salt to taste.
  4. Add the rice and chicken and any chicken juices that have accumulated. Add cardamom pods and chicken stock. Cover and cook 15 minutes. Meanwhile, preheat the oven to 120 degrees C.
  5. Gently stir the rice and chicken then place in the oven 30 minutes. Serve!

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