Let's Go: Chicken Biryani
Updated: Aug 25
I've had Biryani lots over the years with friends and family, but I've never made it. I decided to make a quick version using a pre-made spice mix. I made it according to the box with what I had as you'll see below. There are lots of different variations and the article from thebetterindia.com has 15 different ones from different regions in India. On the box, it said to add potatoes and I never had potatoes with Biryani and as I learned from the thebetterindia.com article adding potatoes is specific to Bombay Biryani as the name on the box said. I thought it was just called Bombay Biryani because Bombay is a city in India like a brand, haha! I didn't realize that it was a specific type of Biryani. More info on Biryani. :)
What is Biryani?
Biryani is spiced Indian fried rice with meat and/or vegetables.
"Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. There are various theories related to the origin of this scrumptious dish. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal Royal Kitchen".
"Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours.
Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.
"Just like the city it was created in, the Bombay biryani is a melting pot of flavours – spicy, hearty and zesty. Bombay biryani, whether it’s made with chicken, mutton or vegetables, always has fried spiced potatoes too. It also has a slight sweetness to it, which comes from dried plums and kewra water. It may not be as famous as the other varieties, but this biryani still finds a place in the hearts of all who taste it."
What I used:
- Shan Bombay Biryani
- Valley Fresh chicken (On the box, it said to use bone-in chicken or meat, but I didn't have this)
- Potatoes (I microwaved them for a couple minutes and cut them into chunks)
- Garlic Powder
- Ginger powder (I didn't have Ginger Paste)
- Marinara sauce (or diced tomatoes)
- Onion powder
- Basmati rice
This was the first time I made Basmati rice. I rinsed the rice and made it according to the package directions. Nice and fluffy!
In a separate pan, I got the rest of the ingredients going.
Then I mixed them together! Yum! It was a pretty easy way to get some Indian flavors in an everyday meal.
Give it a try! We are good at this!