Chicken & Rice

Chicken & Lime Pickle Biryani

Combine our favorite flavors in one comforting rice dish! 

Chicken & Lime Pickle Biryani

David Cook

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

Indian

Category

Main

Not sure where to find lime pickle?  Head over to Adams International Market! Not sure what lime pickle is? It's a pickled (you don't say!) lime with lots of garlic and spices.  It's truly fermented and not technically pickled, also making it great for gut health when it's fresh! Want to try your hand at making it yourself or avoid preservatives?  Check out our recipe for Lime Pickle!

While you're at Adams make sure to pick up some high quality basmati rice and Indian yogurt for the best results in this recipe.

Chicken & Lime Pickle Biryani

Ingredients

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    • 2 T. oil

    • 2 cinnamon sticks

    • 5 cardamom pods

    • 2 C. basmati rice

    • 3 T. lime pickle

    • 1 generous pinch saffron

    • ½ C. dried apricot, sliced

    • 2 ½ C. water

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    • ¾ C. oil

    • 1 T. cumin

    • 5 cloves

    • 2 sticks cinnamon

    • 2 cardamom pods

    • 1 ¼ # chicken breast, chunked

    • 1 large onion, sliced

    • 1.5 T. ginger, finely minced

    • 6 cloves garlic, finely minced

    • 4-8 dried red chiles, depending on preference

    • 1 1/3 C. yogurt

    • ½ C. water

    • ½ bunch cilantro, chopped + 1 T. chopped for garnish

    • 1 ½ T. dried mint leaves

    • 1 tsp. rose water

    Directions

    1. For the Rice: In a pressure cooker, heat the oil over on the browning setting.  When hot, add the cinnamon and cardamom and toast for 30-45 seconds until fragrant.  Next add the basmati and stir in.  Let toast slightly for a minute or two.  Add everything else, place the lid on and seal it, change the setting to high pressure, and set the timer for 5 minutes.  Let the pressure release while continuing on with the chicken.

    2. For the Chicken: In a large saute pan, heat the oil over medium heat.  Add the cumin, cloves, cinnamon, and cardamom and toast until fragrant (30-45 seconds).  Next add the chicken chunks, season with salt and pepper, and brown well on both sides – coating the chicken in the spices while browning.

    3. Add the onion, season with salt and pepper, and saute (fry) until fragrant and has began to caramelize.  Next add the ginger, garlic, and red chiles, cook for another 1-2 minutes.  Add the yogurt, water, cilantro, and mint.  Bring to a simmer, cover and simmer for 10 minutes.

    4. Remove the rice from the pressure cooker when it is cooked and place on a serving dish. Sprinkle the rose water over the rice. Next spoon the chicken mixture over rice. Garnish with more chopped cilantro and serve!
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