Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? But many of us fear the grisly Biryani making process, which is a test of one’s patience and perseverance. I’m the kind of person who is always in need of the cheat recipes for the lazy days. Whether it is my 30-Minute Butter Chicken Recipe or Leftover Chicken Biryani both comes handy on days when I am in no mood to spend hours in the kitchen. Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character. All that you can achieve in less than an hour. Trust me on this!!
On certain days when nobody in the family is interested in eating chicken curry from the previous day, making biryani out of it is a kind of wise decision. Stir up simple raita, onion salad and reserve some curry to serve with biryani. And in no time, you have an elaborate yet fuss-free biryani meal ready for your family. Get yourself a glass of chilled beer, or your favorite soda, sit around the table with your loved ones and enjoy this biryani. One thing I’ve really tried hard to do as a food blogger is to keep the food simple, easy to cook and super delicious. Basic dishes with fresh, everyday ingredients that people feel comfortable making. After all, this is how I like to cook on a daily basis. Once in a while, I do the classic Chicken Biryani from scratch as well. And that tastes absolutely divine too. But if you ask me, this one is my personal favorite.
The blog was in desperate need of a good meaty recipe. It’s been ages since we last published a non-vegetarian recipe. I guess it was Easy Butter Chicken Naan Pizza. That was sometime in the month of August. Oh my gosh, that is after a gap of almost two months. Time to share meat recipes more often. Till then, learn how to make leftover chicken biryani.
- 250 gm cooked chicken curry see recipe
- 1 Cup basmati rice
- 2 large onions sliced
- 2 - 3 green chili sliced
- 1 bay leaf
- 2 cloves
- 2 star anise pieces
- 4 green cardamom crushed
- 1/4 tsp saffron strands
- 4 tbsp milk
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- 4 tbsp ghee clarified butter
- Salt to taste
- Take leftover chicken curry out of the fridge and let it come to room temperature.
- Rinse and soak basmati rice in enough water. Set aside.
- Soak saffron in 2 tbsp of warm milk, stir and set aside.
- Now shred large pieces of chicken into bite-size pieces and combine nicely in the curry. Discard the bones.
- Fill 6 - 8 Cups of water in a wide pan, bring to boil. Add one star anise, two cardamom pods, cloves and a pinch of salt. When water boils, add rice in water. Stir once.
- Once rice is 80% cooked turn off the heat. Drain the water from the rice.
- Add whole spices (bay leaf, one star anise, 2 cardamom). Fry till the aroma of spices is released.
- Add the thinly sliced onions and fry till these are deep golden brown in color. Take out half of the onions; we will use them later.
- Add the chicken curry along with the shredded pieces and green chili. Stir to combine.
- Season with salt to taste and a teaspoon of garam masala. Remember, the spice level of curry will toned down once combined with rice so it is best to season the curry generously.
- Let all the masala and chicken curry mix well. Give it 4 - 5 minutes to simmer. Add 1/4 Cup of water if the curry seems too thick.
- Now to layer rice and chicken. Spread layer of rice over chicken, sprinkle chopped coriander leaves, mint leaves, brown onions and saffron soaked in milk.
- Cover the vessel with a tight fitting lid or seal the edges of the pan with the chapati dough.
- Let biryani cook for 10 minutes on low flame. Turn off the heat. Open the lid only once you are ready to serve the Biryani. Gently mix the biryani before serving.
Recommended Equipment: Heavy Duty Casserole ( buy it here )
