Fuss Free Biryani Chicken
Classic Biryani: Biryani is an authentic Indian dish that combines highly seasoned rice with meat, fish or poultry. However, modern cooks have adapted it to make vegetarian meals as well. It contains a mixture of spices that can include cinnamon, cumin, coriander, cloves, cardamom, saffron and ginger. The most classic of all biryani dishes - chicken biryani - was introduced to India by the Moguls to celebrate*led*, the feast that marks the end of the Muslim fast called Ramadan. As a result, biryani dishes have become associated with special occasions and celebrations. Chatelaine Magazine June 2000, p.160 NOTES : If you love fragrant Indian dishes, you'll treasure the flavour of this easy take on an authentic dish. Excellent source of niacin. T(Cooking Time):"0:15"
Total Steps
3
Ingredients
5
Tools Needed
2
Ingredients
- 1/4 cup sour cream (light or regular)(optional)
- 1/4 cup dry white wine, apple juice, or chicken bouillon
- 1 tablespoon biryani sauce, biryani paste, or mild/medium curry paste
- 1 tablespoon butter
- 4 pounds skinless boneless chicken breasts
Instructions
Step 1
In a large <a href="/technique/NZ2LK8CC/frying">frying</a> pan set over medium-high <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/64W3NS5R/melt">melt</a> butter. Lightly sprinkle chicken with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Add chicken to pan and cook until lightly <a href="/technique/D434P8MH/browned">browned</a>, about 2 minutes per side.
Step 2
<a href="/technique/GV3SK283/whisk">Whisk</a> biryani with wine until fairly well <a href="/technique/S6W4FR7F/blended">blended.</a> Pour over chicken. <a href="/technique/HNS4RD8W/reduce">Reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a> to medium-low. Cover and <a href="/technique/GFSF4J5F/simmer">simmer</a> until chicken feels springy, about 4 minutes per side.
Step 3
Remove chicken to a platter. Loosely cover to keep <a href="/technique/FVYNJCCW/warm">warm.</a> Then increase <a href="/technique/XZFHRHHF/heat">heat</a> to high and <a href="/technique/W7VKDJHH/boil">boil</a> sauce until <a href="/technique/H3TYV2MZ/reduced">reduced</a> to approximately 3 tablespoons (45 mL), about 3 minutes. <a href="/technique/DRM2WPZ4/stir">Stir</a> in <a href="/technique/3JV6BKBV/sour">sour</a> <a href="/technique/R3P5MM3Z/cream">cream</a>, if using. Drizzle sauce over chicken and <a href="/technique/Y6MVNCHX/serve">serve</a> with basmati rice and <a href="/technique/YSPN8ZH7/stir-fried">stir-fried</a> crunchy vegetables.