Lunchbox Chicken Biryani

Tiffin Box Chicken BiryaniThe past two weeks have been crazy busy. My work gets that way sometimes more often than I like. It is for times like this that I need my lunchbox Chicken Biryani. Actually, lunchbox Chicken Biryani is what emerges when you play around with a Chicken Biryani recipe with the objective of making it simple. This is essentially from one of my classes, but I wanted to get this down to something very simple. An easy one pot creation that I can whip up for my lunchbox.

My Lunchbox chicken biryani story

In fact, when the week gets busy it is even more important for me to control my lunchbox. I need to feel connected to homey flavors and feel satisfied. Kind of the same comfort that one sometimes feels when hugging a cup of hot tea or coffee on a cold winter’s day.

Fried onions give this biryani and deep and rich flavor.

A few essentials for good results

  • The marination is important, anywhere between 30 minutes to overnight.
  • Naturally, the longer the better.
  • It is important to use good quality homemade garam masala.
  • Both the stove top and the instant pot give you great results, it is important not to skip the ghee at the end.

Optional Ideas:

  • At the very last minute, if you are so inclined a little pinch of edible food color can certainly make this look quite fancy.
  • If like me you are hooked on to blood oranges like me a squirt a little juice over the rice. The color and gentle tasteTiffin Box Chicken Biryani

There really is not much else to this version of biryani. It is a good thing to whip up with or without a lunchbox. This is perfect served with a site of raita. In fact, once you nail this, you will happily ditch your takeout biryani, and be much richer for it.

Tiffin Box Chicken Biryani

Other biryani recipes that are interesting to try include my egg biryani and shrimp biryani

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group.

Of course, check out my Instant pot cookbook Instant Indian along with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Print
Lunchbox Chicken Biryani

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4 to 6

Lunchbox Chicken Biryani

An easy but authentic take on chicken biryani. This recipe can be done either on the stove top or the instant pot.

Ingredients

    For the Chicken
  • 2 pounds boneless skinless chicken, cut into pieces
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup whole milk yogurt
  • 1 and 1/2 teaspoon salt or to taste
    • For the Rice
  • 1/3 cup oil
  • 2 medium sized red onions, thinly sliced
  • 1 teaspoon cayenne pepper or to taste
  • 1 large bay leaf
  • 2 black cardamoms
  • 2 to 3 green cardamoms
  • 1 cup basmati rice
  • 1/2 cup chopped mint
  • 1 teaspoon salt or to taste
  • 1 and 1/2 teaspoons garam masala
  • 1/2 teaspoon saffron strands
  • 2 tablespoons warm milk
  • 1 and 1/2 tablespoons ghee or clarified butter
  • 1/4 cup cashew nuts or mixed nuts
  • 2 tablespoons raisins
  • Pinch of edible food color

Instructions

  1. Mix the chicken with the ginger, garlic, yogurt and salt and set aside for 30 minutes. If time permits start this process a few hours earlier to let the chicken marinate well.
  2. Turn the instant pot onto saute mode and heat the oil. Add in the onions, and let them cook until golden. Remove about 1/3 of the mixture.
  3. Add in the chicken with the marinade, add in cayenne pepper, the bay leaf and cardamoms.
  4. Turn off the saute mode. Add the rice over the chicken. Sprinkle with the chopped mint and salt.
  5. Add 1 cup of water evenly over the rice.
  6. Sprinkle with the garam masala.
  7. Cover and set on rice mode. All the rice to cook and wait until the pressure releases naturally.
  8. Soak the saffron strands in the milk and set aside.
  9. Remove the cover and mix in the rice and chicken.
  10. Sprinkle the saffron mixture unevenly to allow a varigated color.
  11. Heat 1/2 tablespoon of the ghee and toast the cashews until pale golden. Add the raisins and pour over the rice. Add the reserved fried onions and the remaining tablespoon of ghee.
  12. You can add the food color to further streak the rice. A little goes a long way with this.
  13. Serve hot.

Notes

Stove Top Instructions

This can be done on the stove top the same way as the instant pot. You will need to increase the amount of water to 2 cups. Cover and cook for 20 minutes. Let the biryani rest for 5 to 7 minutes before proceeding with the finishing steps.

https://spicechronicles.com/lunchbox-chicken-biryani/

 

5 Comments

Leave a Comment

CommentLuv badge