This stove top Chicken Biryani is a delicious 30 minute dinner! You could also call it Indian Chicken and Rice. Itâs so easy to make and is a healthy weeknight dinner that everyone will love!  Originally published September 7, 2018.
Table of Contents
- You will love this Biryani Chicken
- What is Chicken Biryani?
- Indian Chicken Biryani ingredients
- How to make Chicken Biryani
- Chicken Biryani Recipe variations
- Tips for this Indian Chicken Biryani Recipe
- What to serve with Indian Chicken and Rice
- How to store leftover Chicken Biryani
- Indian Chicken Biryani Recipe FAQs
- Indian Chicken Biryani Recipe Recipe
I had a dream I was vacuuming last night. Vacuuming! And I was doing a really good job too, like spring cleaning level vacuuming. Why canât dreams always be something pleasant, like relaxing on a beach somewhere, or petting kittens? I fell asleep on purpose, so that I didnât have to do anything, let alone chores. Come on now brain. Throw me a bone here.
Also, I was vacuuming my childhood bedroom. Go ahead and analyze that one for me.
In other news, I got my hair cut. Why do women get so excited about haircuts?? Iâm no exception. Itâs nice to have something new going on. I cut off about 7 inches. Hard to believe my hair was so long! (No one noticed, and I canât blame them, because I have been rocking the mom-bun pretty much all summer. To Ericâs credit, he actually did notice. Better than my dad, who still to this day after 44 years of marriage canât tell when my mom gets her hair done until he hugs her and smells the perm chemicals.)
I am delivering on my promise of more easy weeknight recipes! If youâve signed up for my emails, then you will have seen the question I ask on my first email, whatâs your greatest challenge in the kitchen? And SO many of you respond telling me how there is just NO TIME. Youâve just gotten home from work, the kids have turned into ravenous animals, and you need dinner stat.
So hereâs an Indian-inspired dish, which should only take about 30 minutes to throw together. Barring any arguments between kids, or homework meltdowns, or phone calls that need to be taken. Letâs be real here.
The funny thing is that as I was in the kitchen putting this recipe together, I kept having thoughts like, ooh, carrots would be good in this. Or, ooh, how about some cilantro and cashews at the end? And when I was finished I realized I had almost the exact same dish as this Sheet Pan Curry Chicken with Basmati Rice. Down to the garnishes. And I didnât even realize it until I was done. I guess I just know what I like??
You will love this Biryani Chicken
The nice thing about todayâs chicken biryani recipe is that it really is super quick, and itâs all done on the stovetop. Perfect for hot days when you donât want to turn on the oven. (Are you guys still having hot days? California hasnât gotten the memo about fall yet.)
What is Chicken Biryani?
Biryani is a traditional Indian dish of rice cooked with meat and veggies. As with most Indian dishes, there are supposed to be about 100 spices in it, but I wanted to keep this recipe very simple, so we are just using curry powder, which does a nice job of pulling together the flavors weâre going for. You could also try adding garam masala, if you have some. That would add even more layers of flavor.
Indian Chicken Biryani ingredients
Hereâs a quick overview of everything youâll need to make chicken biryani. Scroll down to the recipe card at the bottom of the post for a complete list!
- Chicken thighs or chicken breasts
- Flour
- Salt and black pepper
- Yellow curry powder
- Olive oil
- Onions
- Carrots
- Garlic
- Powdered ginger
- Basmati rice
- Butter
- Cilantro
- Cashews
How to make Chicken Biryani
Hereâs a quick overview of how to make this recipe. Make sure to scroll down to the recipe card at the bottom of the post for complete instructions!
Slice the chicken into strips, pat it dry, and dredge it in a mixture of flour, salt, pepper, and yellow curry powder.
Pan-searing the chicken over medium heat. I love how electric yellow it is. Curry has turmeric in is, which is just so bright! Remove to a plate, and set aside.
Cook the onions in the same pan. Then microwave some carrots while the onions cook. Yup, I said microwave. I really love being the food CHARLATAN sometimes, because that means I get to pull crap like throwing my veggies in the microwave instead of doing everything authentically the way Iâm sure Indian grandmothers do it. Carrots take a long time to soften on the stovetop, and I donât have time for that. So into the microwave they go, and then finish them in the saute pan. By the time the rice is done they are perfectly tender.
Add the garlic, curry powder, and ginger, cooking for just a couple minutes.
Stir in the rice, water, and salt, then add the chicken back into the pan. I used traditional basmati rice in this recipe, and I love the aroma and flavor so much, but you can use whatever kind of white rice you have on hand. My second choice would be jasmine rice, so go with that if you have it. But regular olâ white rice will work great too! Brown rice is a whole different animal and needs to be cooked way longer, so you will have to do some experimenting with that one (hint: you wonât need to microwave your carrots).
Cover tightly with a lid and turn the heat up to high. When it starts to boil, turn the heat down to low and cook until the rice and carrots are tender and the chicken is cooked through.Â
Add butter, chopped cilantro, and chopped cashews. Serve with plain yogurt and cucumbers.
Chicken Biryani Recipe variations
I love this chicken biryani just the way it is, but here are a few ideas to make it your own!
- Add golden raisins for little pops of sweetness
- Sprinkle a little lemon juice on the finished dish for freshness
- Substitute another protein of your choice for the chicken, like pork or tofu
- Play with other spices, like bay leaves, a cinnamon stick, cardamom pods, coriander, cumin seeds, star anise, or even saffron. Whole spices have so much flavor!
- Make the sheet pan version instead!
- Omit the cilantro if youâre not a fan (I love it but I get it, not everyone does)
- Add other veggies with the onions! Peas would be great, so would bell peppers. Clean out your fridge and put in whatever suits you.
Tips for this Indian Chicken Biryani Recipe
Here are my best tips for making this Indian rice dish.
- Saute your chicken in batches. I know itâs tempting to just put it all in there at once, but if you want nicely seared chicken, donât do it. It will steam, and the chicken will be pale and have a lot less flavor.
- Steam your carrots before adding them to the rice. No one wants hard, crunchy carrots in their biryani! Steaming them first ensures theyâre tender.
- Toast the spices. Itâs insane how big a difference this makes! Toasting the spices brings out their flavor and makes this biryani totally irresistible.
What to serve with Indian Chicken and Rice
Chicken Biryani is so good all by itself, but if you are looking for a side dish to jazz it up, make this Roti (Buttery Indian Flatbread). It is so soft and flavorful. You could also try making Homemade Naan, which is never a bad choice. Use lots of butter! You could also make Raita, which is quick Indian side dish made from cucumbers and yogurt and a few spices. Itâs really delicious, but if youâre feeling lazy you could also just throw some sliced cucumbers and plain yogurt on the table for people to garnish however they want.
How to store leftover Chicken Biryani
Leftover chicken biryani can be stored in the fridge for up to five days. It also freezes well, so donât be afraid to toss it in a ziplock or a tupperware and bring it out later for a quick dinner. Remember to label it!
Indian Chicken Biryani Recipe FAQs
Unlike Indian curries, which are usually served WITH rice, biryani IS rice: warming, toasty, spiced, aromatic rice with chicken, fried onions, and veggies mixed in. Itâs really comforting food, like the Indian version of the chicken rice casserole your grandma always made.
Biryani is pronounced bee-ree-AH-nee, with the emphasis on the third syllable. Donât stress about it! You can enjoy making it even if youâre not sure how to say it.
Nope! Curry is saucy, with meat or vegetables in it. Biryani isnât saucy at all. Itâs more like a rice pilaf, where you add small pieces of vegetables, meat, or both to make it a complete meal.
Biryani tastes like a spiced rice pilaf. If you like the flavors of Indian curry, like garlic, ginger, coriander, cumin, and turmeric, youâll find the same flavors here.
More international dishes you are going to love!
Sheet Pan Curry Chicken and Carrots with Basmati Rice (Biryani) << here is todayâs recipe twin. Itâs cooked on a sheet pan instead of on the stove.
Slow Cooker Basil Chicken in Coconut Curry Sauce << I loooove making curry in the slow cooker
Indian Spiced Cauliflower Rice << a great low calorie side for any curry!
Baked Chinese Chicken and Rice from Spend with Pennies
One Pot Chicken Broccoli Rice Casserole from Bless This Mess
Arroz Con Pollo: How to Make Puerto Rican Chicken and Rice from The Noshery
Facebook | Pinterest | Instagram
Indian Chicken Biryani Recipe
Ingredients
- 1 pound chicken, cut into strips
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons yellow curry powder
- 2-3 tablespoons olive oil
- 1 large onion, chopped
- 5 large carrots, sliced
- 2-3 cloves garlic, smashed and minced
- 2 tablespoons yellow curry powder
- 1 teaspoon ginger powder
- 2 cups dry basmati rice
- 3 & 1/2 cups water
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1/2 cup cilantro, chopped
- 1/2 cup cashews, chopped
Instructions
- Start by slicing the chicken into strips. Pat the chicken dry with paper towels.
- In a small bowl, combine flour, 1 teaspoon salt, pepper, and 2 teaspoons yellow curry powder.
- Dredge each piece of chicken in the flour mixture to coat.
- In a large, high sided skillet, heat 1 tablespoon olive oil over medium high heat until it shimmers.Â
- Add the chicken to the pan one strip at a time, with about 1 inch in between each piece of chicken, to give it a good sear. Do this in at least 2 batches. If you crowd your chicken into the pan all at once, it will steam instead of sear, and you wonât get those tasty brown marks.Â
- Cook the chicken on the first side for about 1-3 minutes, until browned, then flip with tongs and sear on the other side for 1-2 minutes until browned. Itâs okay if the chicken is still raw in the middle, in fact, thatâs preferable. It will finish cooking with the rice.Â
- Remove the chicken to a plate and set aside.
- Swirl another tablespoon of olive oil into the hot pan.Â
- Add the chopped onions and saute for 3-5 minutes.
- Meanwhile, chop the carrots (see photos) and place in a medium bowl with 1 tablespoon of water. Microwave on high for about 3-5 minutes. The carrots should be softening at this point but still inflexible.Â
- Add the carrots (and liquid) to the pan with the onions. Continue cooking 1-2 minutes.
- Add the garlic and saute 1 minute, until fragrant.
- Add 2 tablespoons curry powder and 1 teaspoon ginger, and stir it all together so that the spices get nice and toasty. Continue cooking for another 1-2 minutes.Â
- Stir in the rice. Add the water and 2 teaspoons salt. Stir it together and add the chicken back into the pan.Â
- Cover tightly with a lid and turn the heat up to high. Keep an eye on it. When it starts to boil, turn the heat down to low. Cook on low for about 17 minutes.Â
- At this point, the rice should not be crunchy, the carrots tender, and the chicken cooked through all the way. Put the lid back on and keep cooking for another few minutes if itâs not done.Â
- Add 2 tablespoons of butter and stir it all together.
- Stir in chopped cilantro and chopped cashews. You could also stir in golden raisins if you wanted, that would be delicious!
- Serve with plain yogurt and cucumbers. You could also serve it with Roti (Buttery Indian Flatbread) or Homemade Naan.
ABSOLUTELY AMAZING! I prepare a lot of online recipes and this is one of the best. Thank you.
Yay! So glad you enjoyed it Jacqueline! Biryani ftw! Thanks for commenting :)
Thank You Very much its made my day. i really loved this recipe finally i am having Yummy biryani for the biryani lovers i can suggest you the best indian restaurants in Chelmsford, MA
Iâm so glad you enjoyed my spin on Biryani James!
I saw the author asked âWhat exactly is Niriyani then?â in response to a comment.
Well, unless you are an Indian or Indian descent like me, you will have to do serious research to understand the seriousness that makes Biriyani âBIRIYANIâ.
For us, who have already been tolerating the mediocre Biriyani sold at Indian and Pakistani restaurants in the west (especially the ridiciulous ones at Indian restaurants) m, calling this 40 minutes dish made with curry powder, is like we have been stabled in the heart with a dagger. Sorry for the expression. It really did hurt.
Let me start by saying, great job on trying to make this dish. Iâm from Hyderabad and I have never in my life eaten biryani that has tasted the same. EVER. Everyone has their own version, and Iâm talking about Indians. Iâm not a cook, my poor mother who makes finger licking dishes sometimes wonders if we are even related! Haha so for someone like me, if I can cheat in anyway possible and come up with a one pot stove top dish Iâd be extremely happy. And yes this isnât authentic because none of the spices that are used in biryani were used in your dish. But guess what?! Its okay, because itâs your version and I cant wait to make it! Thanks for sharing â¤
Why thank you Nimrah! Well said! I hope you get to try it out and that it reminds you of your motherâs biryani. Thereâs nothing like mamaâs cooking! Enjoy!
Iâm going to say this as an Indian. This isnât authentic. Itâs a westernized interpretation of what they think is biryani. it probably tastes okay. I would recommend that you look at pre-packaged mixes. Indians cut corners too. I routinely buy spice blends for things like this. Itâs a hell of a lot easier and you get better, more authentic tastes. (Hint â you can buy it on Amazon. Donât buy the expensive stuff. Indians donât buy in little bottles of organic purity. Except for saffron, we arenât going to be going to some elite spice store. national, Shan, there are a bunch of brands that are sold in Indian stores and that I buy as well. And even there, the biriyani is different even when itâs purportedly the same dish. )
1. I would never dredge the chicken in flour. Iâd marinate it in a combination of spices (packaged) and yogurt. Easy peasy. 15-20 minutes tops. Oh.. and Indians who eat meat are phobic about the cooking of meat. Even the hint that it might be raw would make me puke. We do not mix raw and cooked together.
2. Iâd make an onion/tomato base. 99% of the meat dishes use onions and tomatoes. Add some grated ginger garlic plus a bit more of that spiced blend and your in. Again, easy peasy. (Indians pre-grate our ginger and garlic because we use it for 99.9 percent of all our dishes. We donât have time to individually peel garlic or ginger and grate it. You can also buy ginger/garlic paste blends if you want.) FYI â Indians are very particular about how to cook onions. There are specific words to describe the type of fried onion you are making. hint. sometimes, fried onions are used as a topping along with raisins and cashews and other delicious foods.
3. The rice â you got it right .. Basmatic has a wonderful aromatic flavor. Iâd probably throw some bay leaves and some hard spices into the cooking water and cook it in a rice cooker. Again, easy peasy. Yes. I can do it the old fashioned way but why should I when itâs so much easier to cook it in a rice cooker. Sure â the street vendors in india do it dhaba style but why risk it? (Again, Indians are paranoid about cooked food and particularly cooked meat. Iâd rather something be charcoal than it be raw. Think of where my cuisine came from. It came from a place where meat would go bad quickly.
I wonât eat beef tartar or sushi or even ceviche.)
4. Throw the chicken into my onion/tomato blend and cook it into a dry curry.
5. Layer the rice and the meat ⌠and youâre done. Oh.. and wait. Waiting is key. (you can also smoke it at this stage) I love day old biryani.
Add a raitu to the mix⌠again, something easy. Yogurt + diced onions + a bit of mint and salt.. Itâs meant for digestion and to cut the spice. You would never offer naan or roti with biriyani. You would offer dahl. You arenât making a mexican style burrito.
And carrots arenât that big a thing. sure, we might have it as garnish. But we donât really use carrots like you did. And I donât recommend carrot halwa. Indian sweets are pure sugar and then, added sugar on top just in case you missed the pound of sugar they added. The only reason that an Indian would use carrots is because western markets didnât have the veggies that we wanted.
Look â donât get upset. But itâs the equivalent of saying âHereâs southern fried chickenâ, but you boiled the chicken, you crusted it with rice and then, you covered it with barbecue sauce. Iâm sure itâs delicious but itâs not the right flavor profile. You would justly be angry that somebody played that kind of game with your food. So donât get upset when an Indian comes round and says âthatâs not biryaniâ.
And there are dozens of biryani spice mixes. My favorite is Bombay style. But Hyderbadi is great and Iâve also enjoyed Sindhi style. Yours feels a little .. carribean style rather than asian indian style. Again, carrots? I put that in my carribean dishes. But I really donât know anybody in my circle of family and friends who uses carrots like you did. We usually eat it raw.
What you made resembles some patchwork of spanish paella and Caribbean chicken. Yes, we use turmeric. The yellow color. But just because itâs present doesnât mean that it is our main flavor component. To put it in perspective, I buy a 5 lb bag of turmeric but I buy 10 lbs of coriander powder. (yeah, Indians donât buy little bottles. We buy in bulk and then, the next year, we re-stock up. I donât have time to run to the store for these kinds of necessities.) And I would definitely buy MORE coriander and cumin.
Again, Iâm sure your dish is tasty but I would say it is inspired by the Indian biryani dish. Thereâs nothing wrong with saying that itâs a riff off the Indian classic. The problem is when you say âThis is biryaniâ.
And haters â the french would be vicious if this blogger claimed to make coq au vin and then, did the kinds of short cuts and substitutions that she did. Indian cuisine is worthy of the same respect that you give to other cuisines. In fact, I would argue that Indian cuisine is the cuisine to master if you want to call yourself a chef. No other cuisine teaches the breadth of herbs/spices/meat/vegetables that Indian cuisine encompasses. Thereâs some serious cookery involved. (yeah â it even goes to tempering your spices because that changes the flavor profile.) Every house has a special house blend that was taught mother to daughter. Each daughter changes that spice blend just a tad. Every house may make the same dish, but itâs different because the hand that made it is different.
With India, you have the added problem of going âwhich region? Which cuisine style?â But even I would recognize the biryani that a south indian made as a real biryani even if they used different spices and different inputs. Yours wouldnât be. It would be a âOh, this is some white personâs attempt to make biryani. Good on them.â
again, this is a complicated and diverse cuisine. (even though I joke that I could cook any vegetable easily using the same set of spices in the same manner. But then, isnât that just like so many european cuisines where everything is treated the same? I used to make fun of Rachel Ray who would constantly just say âIâll just put some salt and pepper on this x itemâ and that was it.)
One paradigm I would ask you to think of. Many westerners go âI can taste the beefâ in a beef dish. In an indian cuisine, you should be aware that it is beef but you should not be able to say âI can taste the beefâ. The beef is one component in a symphony of flavors. (yes, I even adjust the spice/seasoning based on the meat or non-meat input. I will customize based on the attributes of the meat. Chicken would require less but something like goat or beef would require a heavier hand.) It is the difference between a soloist or small group singing and a 100 person choir singing. You shouldnât be able to hear each individual voice in the choir but hear this glorious amalgamation of human voices. That is what Indian cuisine is⌠a 100 person choir (spice) that is singing in concert. Western cuisine tends to be more one note or possibly duets/trios. Both approaches produce delicious food. I mean â salt and pepper on a perfectly fried chicken is delicious. But then, tandoori chicken is equally delicious. These are two different approaches to food.
Nimrah got lucky. I was dragged kicking and screaming into the kitchen. I learned to make chapati (from scratch). I learned to make a variety of dishes from scratch. so I really donât care about the opinion of somebody who never learned my cuisine but claims some sort of street cred just because they were born in an Indian family. Real cooks â and You are a real cook â understand that it is more than just slapping some items together so it sorta tastes okay. And if one day, the spice blends I buy arenât sold, I can easily make them from scratch. (i probably have dozens spices in my cabinet in their whole form. and you already know how much turmeric and other ground spices I have. Iâve never really counted them all⌠)
Again â how would you feel if I took a quintessential dish from your mother cuisine and then, sort of made my own version and then claimed âThis is Xâ. You would be rightfully upset as you should be. Likewise, Iâm upset when westerners make cartoonish attempts and then, claim that this is X. At least the folks at Bon Appetit and other professional cooking places make a real attempt.
Hereâs a suggestion. Go on youtube. There are a load of Indian home cooks who show how to make basic curries. Get an idea of what they are doing and then, work toward making a real Biryani. Trust me, I donât care what the color of your skin is. Iâll know based on the recipe whether it is or it isnât. Indian cuisine is very customizable. Iâm sure that one year from now, youâll make a real biryani and then, we can both look at this one and say⌠well, yeah, if you look at it sideways it sort of resembles a biryani.
Hi Jen! Thanks for sharing your opinion! In case you missed it, the title of the recipe is âCheater Chicken Biryani (30 Minute Indian Chicken and Rice).â
TL;DR
Wow, Iâve bever seen such âpassionateâ, they utterly absurd comments (cultural appropriation- really??) on a food blog dragging and insulting the author.  Todayâs the day I learned there IS actual cooking police on the Internet ⌠self-appointed ones though, over a recipe for rice and chicken ;)  I canât believe how incredibly rude and sanctimonious people can be. Â
I consider myself a pretty high level at-home cook, but guess what? Â I work full time out of the home and go to school part time and do not have the time or energy to devote 2+ hours on a weekday to cooking an authentic biryani. Nor do I have the resources â I live insmall city in Canada. Â
Canât wait to try this, itâs on this weeks meal plan :). Thanks for the recipe!!!
The cooking police! Itâs a real thing! They mean BUSINESSSSS ;) Thanks for the support Rachel! Hope you got to try out the edible cultural appropriation, and that it had the sweet taste of freedom and maybe even a little hint of I-donât-give-a-care. ;)
I canât wait to make this. I love authentic Indian food, and any way to âcheatâ and make something that tastes much like it in 30 minutes gets me excited. BTW Iâve been making enchiladas, tacos and burritos for 30 years, along with any Asian dish I can fake. âCultural Appropriationâ has nothing to do with food we love. The point of sharing recipes is SHARING.Â
I live in California and thatâs what we Cali people doâshare loved recipes.Â
Thanks Pam! My family has really taken the accusations to heart. Now every time I say Iâm making anything remotely international (Mexican Meatballs? English Pudding?, they cry, âcultural appropriation!!â Itâs pretty funny. I guess Iâm just really insensitive like that ;)
I made the Biryani tonight. As I like spicy I will add more heat next time, the fresh cilantro was nice and I loved the crunch of the cashews. It was no doubt delicious, now to divide the rest for a few handy supper meals.Â
Thanks for the step by step recipe.Â
Hey Kirsten, Iâm so glad you liked the recipe! Good idea to add a little more spice to it, that sounds delicious. Thank you so much for coming back to comment! It means so much to me!
Hi, I love your recipes so much and every time I make one they always come out soooooo delishâŚ.I made this last night and my son loved it âŚ. keep up the good work âŚyou have made my life so easy
Thank you Nokuthula! Iâm so happy you are enjoying the recipes. Thank you for commenting, I love to hear from you!
I made this recipe tonight, and it was simple and tasty. Â I used shredded carrots instead of sliced. Â I will say I added more spice, garlic a little more ginger and more curry. Â Seemed a little bland for my taste without it. Â Never had Biryani before, but I definitely enjoyed the change for a rice dish. Â It was my understanding this recipe was a quickie meal, based off an Indian dish. Â My family enjoyed it, and thatâs enough for me. Â Great haircut!
Ooh shredded carrots, thatâs a good idea! And youâre exactly right, Biryani is a traditional Indian dish and this is my spin on it. Iâm so glad you all enjoyed it!
This is not biryani⌠We feel strongly about it, being a traditional dish. Anyway, good attempt to a quick fix⌠looks nice :)
Hey Nesh! What exactly is biryani then? All my research on the subject comes up with Indian spiced rice with veggies and/or meat⌠My method may be different but the result is chicken biryani :)
This is easy and nice. My husband loves it as well. I actually made this for lunch
Hey Prudence, Iâm so glad you and your husband liked the recipe. Thank you for commenting! Means a lot to me!
That is not biryani. It would be very offensive to anyone who knows and cooks biryani often. That is also not indian chicken and rice since there is nothing called curry powder sold in India.
Hi Kayla! Offensive, wow. Iâm American, not Indian. Here we use curry powder all the time to imitate traditional Indian flavors. Itâs quick and easy and dare I say pretty delicious! If you donât like it, you donât have to make it. You donât have to leave a comment either! :)
This is not biryani. Itâs a fine chicken and rice with curry powder recipe but do not call this biryani.
Hey Samanta! See my response below to Hershey. I stand by my title, especially since I included the part that says â30 Minute Indian Chicken and Rice.â I did not call it the most authentic recipe, I said it was done in 30 minutes :)
Well itâs not Indian either⌠But then again you call yourself a charlatan. Yep, sounds about right. Cultural appropriation in the worst form. I would hate for anyone to think this is Indian or a biriyani. Itâs neither.
The best part about the melting pot of America is having the freedom to pick and choose the fun and exciting parts of other cultures and imitate them. Itâs globalization at itâs finest, and nothing to get angry about, but rather something to celebrate. Imitation is the sincerest form of flattery. I see absolutely no problem with that. I love embracing other cultures in my own (albeit not 100% authentic) way.
Do you really think American pizza is anything like Italian pizza, where pizza originated? Heck no! But thank goodness it has evolved, because Pizza Hut Pan Pizza is seriously one of the best inventions to grace the planet :)
I stand by my title, and I reject your accusation of cultural appropriation. I think thatâs utterly ridiculous. Long live the 30 minute dinner for busy American moms that imitates flavors but may not be exactly authentic!
Sorry to write that this is not Authentic
Chicken Biryani. It seems you hv not eaten a true chicken biryani. In the name of chicken biryani, you hv mixed curried chicken and rice and vegetable!!! People who do not know anything about chicken biryani may get WOWED.
if you want a true authentic Chicken Biryani,
Please eat at any person from Andhra Pradesh or from Hyderabad who would take trouble to cook Chicken Biruani for three hours and then feed you.
I feel you are doing harm to your followers by not giving them receipe of TRUE BIRYANI and pushing your lazy way mixing rice with cooked chicken and calling it a chicken biryani.
Sorry for giving you this but harsh opinion but you hv a more social responsibility of giving correct info about AUTHENTIC CHICKEN BIRYANI.
Hey Hershey! So many strong feelings, wow! I called it chicken biryani because the basic idea of biryani is spiced rice with vegetables, with or without meat. I thought I made it pretty clear that this recipe is not what you would get in an authentic Indian restaurant (with comments like, âthere are supposed to be about 100 spices but weâre keeping this simple,â or ânot the way your Indian grandmother did it.â For heavenâs sake we are microwaving carrots! And seriously the 30 Minute title should have given it away, is there any Indian dish made authentically thatâs done in 30 minutes?!)
Perhaps I should have called it âCheaterâ Chicken Biryani, but I do stand by the title: chicken biryani is Indian spiced rice with meat and vegetables, and this dish is Indian spiced rice with meat and vegetables.
I claim no social responsibility; this is a personal blog where I share the recipes that I make in my kitchen.
I made the Chicken Biryani tonight and it was a big hit! I loved how easy it was and it was nice that the ingredients are something I always have on hand.
P.S.
Your hair looks terrific.
Hey Laura, Iâm so glad you liked the recipe! I almost always have carrots and onions tucked away in the fridge too (and always chicken in the freezer) so it is a nice last minute option for me too. Iâm happy you liked it! And thank you for the hair compliment! Change is fun! :)
Congratulations on the hair cut.  I fussed for a month wether to commit to bangs,  finally did it and got a lot of compliments.  I think yours are great.  Thank you also so much for all the wonderful recipes you have given me.  Canât wait to try this one.  My son likes a curry flavor.  Heâs 50 Iâm 81.  His wife is not into cooking  so I spoil them whenever I get the chance. Â
Thank you Jacki! I always go back and forth on the blunt bangs cut; in theory I always want it, but then when itâs actually on my face Iâm never sure, haha! Iâm glad you committed and got compliments, you clearly made the right choice :) And yes let me know if you end up making the recipe for your son and daughter in law. Hope you love it!