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Chicken Curry Biryani

December 7, 2009

Chicken Biryani I made the chicken curry and had a lot of it leftover. What should I do with it? I was very tempted to come up with a new dish to eat and post.

I thought of making a biryani. My favorite Indian recipe book came to mind- Prasad. It is a compilation of recipes written by the top chefs in India. The recipes are from all over the country and can be quite labor intensive- but they are all delicious.

I have made many dishes in the past and have never been disappointed. One dish in there is a sofyani biryani- cooked with saffron, yogurt and mint. It is the most delicious biryani I have ever had. I decided to replicate it using the chicken curry I had in the fridge. I made a mixture of mint, cilantro, saffron and yogurt. I then layered it with the rice and the chicken- just like the recipe.

This is so simple yet so flavorful- it came out delicious! My daughter and husband both loved it. I will definitely make it again. This is especially good for company because you can make this in advance and make a huge quantity of it. It is a huge crowd pleaser. Give it a try…

  • 2 cups prepared chicken curry
  • 2 cups basmati rice
  • 1 tablespoon extra light olive oil
  • 3 cloves
  • 1 3 inch cinnamon stick
  • 2 cardamom cloves, crushed
  • 2 teaspoons salt
  • 4 cups chicken broth

In a medium saucepan, heat the olive oil and add the cloves, cinnamon and cardamom seeds. Saute for a minute and add the basmati rice. Saute the rice on medium heat for a minute and add the chicken broth and salt. Bring to a boil, lower the heat to medium and cover half way. Let the rice cook till bubbles form on the surface. Lower the heat all the way and cover completely. Cook for about 15 minutes or till the rice is almost cooked. Take out in a large platter to cool and separate the rice. Yields about 4 cups of rice.

  • 1 cup plain yogurt
  • ¼ cup cilantro, chopped
  • ¼ cup mint, chopped
  • 2 teaspoons salt
  • ½ teaspoon saffron mixed with 2 teaspoons warm milk

Mix the yogurt, cilantro, mint and salt and saffron. Keep aside.

Preheat the oven to 350 degrees F.

In a square 8 X 8 serving bowl add the chicken curry at the bottom. Add ½ cup of the yogurt and spread on top of the chicken. Spread 2 cups of rice on top of the yogurt mixture. Add the remaining ½ cup of the yogurt on top of the rice. Add the remaining rice, spreading it carefully. Place a wet cheese cloth, covering all parts of the bowl. Place aluminum foil on top and bake for 25 to 30 minutes.
Serve with raita.

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2 Comments
nancy
May 13, 2010 at 9:25 AM

Monica – can everything be put together – with the milk and saffron too – and refrigerated, then bake when im ready to serve??

May 13, 2010 at 9:28 AM

Yes, absolutely- shouldn’t be a problem..

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