Whether you’re talking Arroz con Pollo, Hainanese Chicken Rice, or Oyako Donburi, chicken and rice is a classic pairing that has permeated culinary culture around the world. It makes sense that earlier in human history, this staple grain would be combined with a domesticated source of protein. Still, the fact that this combination has endured as a popular favorite today speaks to its unassailable deliciousness. It even inspired me to create this Chicken Coconut Rice recipe. For my Chicken Biryani recipe, I’ve simplified the preparation a bit by marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chili peppers, coriander leaves, and garlic. When fried, the spices and aromatics on the exterior of the chicken caramelize into an insanely flavorful crust. I like to make the fried onions separately, as it allows you to fully caramelize them into a sweet umami-packed layer that contrasts the spicy, savory chicken. For the rice, a quick par-boil with whole spices like cardamom, bay leaves, and cumin infuses some flavor, while ensuring the rice is tender enough steam after the Biryani is assembled.
Why this recipe works
By parboiling the rice, this Chicken Biryani can be steamed instead of boiled. This renders the chicken tender and juicy. Marinating the chicken and then browning it ensures it is seasoned to the core while creating new layers of flavor thanks to Maillard browning. Properly caramelizing the fried onions adds loads of umami, and it also lends a subtle sweetness that’s the perfect contrast to the savory and spicy chicken.
Ingredients for Chicken Biryani
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📖 Recipe
