Fuss Free Biryani Chicken


1 tablespoon butter (15 mL)
4 pounds x skinless boneless chicken breasts about 1 ΒΌ
(625 g)
1 tablespoon biryani sauce (15 mL) or biryani paste or mild or
1/4 cup dry white wine (50 mL) or apple juice or
1/4 cup sour cream (optional) (50 mL) light or regular


In a large frying pan set over medium-high heat, melt butter. Lightly sprinkle chicken with salt and pepper. Add chicken to pan and cook until lightly browned, about 2 minutes per side.
Whisk biryani with wine until fairly well blended. Pour over chicken. Reduce heat to medium-low. Cover and simmer until chicken feels springy, about 4 minutes per side.
Remove chicken to a platter. Loosely cover to keep warm. Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons (45 mL), about 3 minutes. Stir in sour cream, if using. Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.




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"


4.0 servings


Friday, December 10, 2010 - 1:02am


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