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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Biryani-ish Rice with Chicken

Biryani-ish Rice with Chicken

30 minutes

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Biryani-ish Rice with Chicken

Free

Milk Street Facebook Community member Charita Sinha of Shrewsbury, Massachusetts, uses leftover cooked chicken to whip up a weeknight-easy dinner that echoes the flavor of biryani, a time- and labor-intensive South Asian dish of spiced rice and meat. Cold rice works beautifully here, as the grains are loose and separate, but warm, freshly cooked basmati is great, too. Sinha likes to garnish the rice with the Indian snack called bhujia, which resembles crunchy noodles, for pleasing textural contrast; toasted sliced almonds also work nicely. We like to serve yogurt or tamarind or mango chutney on the side for a little tang.

4

Servings

Tip

Don’t forget to reduce the heat slightly when adding the aromatics. Otherwise the ground spices may burn, leaving the dish tasting acrid.

30 minutes

2 tablespoons grapeseed or other neutral oil or ghee
1 medium yellow onion, finely chopped
Kosher salt and ground black pepper
2 medium garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium plum tomatoes, cored and chopped
2 cups shredded cooked chicken
4 cups cooked basmati rice
1/2 cup lightly packed fresh cilantro, chopped
Ingredients
  • 2

    tablespoons grapeseed or other neutral oil or ghee

  • 1

    medium yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 1

    tablespoon minced fresh ginger

  • 2

    teaspoons garam masala

  • ½

    teaspoon ground turmeric

  • ½

    teaspoon ground coriander

  • ½

    teaspoon ground cumin

  • 2

    medium plum tomatoes, cored and chopped

  • 2

    cups shredded cooked chicken

  • 4

    cups cooked basmati rice

  • ½

    cup lightly packed fresh cilantro, chopped

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Biryani-ish Rice with Chicken

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t forget to reduce the heat slightly when adding the aromatics. Otherwise the ground spices may burn, leaving the dish tasting acrid.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil or ghee

  • 1

    medium yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 1

    tablespoon minced fresh ginger

  • 2

    teaspoons garam masala

  • ½

    teaspoon ground turmeric

  • ½

    teaspoon ground coriander

  • ½

    teaspoon ground cumin

  • 2

    medium plum tomatoes, cored and chopped

  • 2

    cups shredded cooked chicken

  • 4

    cups cooked basmati rice

  • ½

    cup lightly packed fresh cilantro, chopped

Step 1 of 3

Cook the Onion

2
tablespoons grapeseed or other neutral oil or ghee
1
medium yellow onion, finely chopped
½
teaspoon salt

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until golden brown, 3 to 5 minutes.

Step 2 of 3

Make the Tomato Mixture

2
medium garlic cloves, minced
1
tablespoon minced fresh ginger
2
teaspoons garam masala
½
teaspoon ground turmeric
½
teaspoon ground coriander
½
teaspoon ground cumin
2
medium plum tomatoes, cored and chopped

Reduce to medium and add the garlic and ginger; cook, stirring often, until lightly browned, about 1 minute.


Add the garam masala, turmeric, coriander and cumin; cook, stirring, until fragrant, about 30 seconds.


Add the tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes.

Step 3 of 3

Stir in the Remaining Ingredients

2
cups shredded cooked chicken
4
cups cooked basmati rice
½
cup lightly packed fresh cilantro, chopped
Kosher salt and ground black pepper

Stir in the chicken, then add the rice. Cook, stirring occasionally, until the mixture warmed through, about 5 minutes.


Off heat, stir in the cilantro. Taste and season with salt and pepper.

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