Fuss-Free Chicken Biryani

August 4, 2012

Fuss-free chicken biryani allows you to spend more time with your family and less time in the kitchen.  This is a quick and easy recipe that requires few ingredients and very little effort.  Cubes of chicken are simmered in a prepared biryani sauce (found in the Asian section at your supermarket) that is spiked with white white.  This fragrant and flavorful sauce is made from a combination of onions, garlic, tomatoes, and a ton of spices.  Serve your chicken biryani with plenty of Basmati rice. 


1 tablespoon butter (15 mL)
4 pounds skinless boneless chicken breasts about 1 ¼ (625 g)
1 tablespoon biryani sauce (15 mL) or biryani paste
1/4 cup dry white wine (50 mL) or apple juice
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.

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