Quick and Easy Chicken and Chickpea Biryani Recipe

This Quick and easy Chicken Biryani is wholesome with plump chickpeas cooked in caramelized onions and spices over fragrant basmati rice. Paired with cooling cucumber raita and a squeeze of fresh lime, this biryani makes a hearty satisfying dish on the dinner table in no time flat!

 

INGREDIENTS

2tbsp ghee-or vegetable oil

1 ½ pounds boneless skinless chicken breasts, cut into 1" cubes

1medium onion chopped

2 jalapeno pepper seeded and minced

2 bs minced garlic

2 tbs prepared ginger paste

2 tsp garam masala

1 tsp cumin

1 tsp turmeric

1 ½ tsp salt

2 large tomatoes chopped

1 cup uncooked basmati rice

1/2 chickpeas or frozen peas

2 cups chicken broth*

¼ cup chopped fresh cilantro leave

¼ cup sliced unsalted almonds ( optional )

1 lime or Lemon cut into wedges

 

INSTRUCTIONS

 

Heat the oil over medium-high heat in a large non-stick skillet or

 

frying pan.

 

Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.

 

Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes, or until the onions have softened.

 

Add the garlic, tomatoes and chickpeas to the pan. Stir well, then add the rice and broth. Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork.

 

Re-cover the pan and allow the rice to continue to steam for another 10 minutes.

 

Garnish with cilantro leaves and almond slices. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.