Lemon Chicken Biryani
User Reviews
3.7
Lemon Chicken Biryani
Description
Lemon Chicken Biryani uses partially cooked basmati rice combined with chicken thighs browned and cooked with spices including coriander, cumin, fennel seeds, and cardamom pods. Onions and shallots are softened and combined with a paste of toasted ground spices, fresh ginger, and garlic. Cashews and ground almonds add texture and body, while Greek yogurt imparts creaminess. The addition of lemon zest and juice provides a fresh contrast to the warm spices and rich chicken.
The dish is traditionally garnished with toasted slivered almonds, fresh coriander leaves, pomegranate seeds, and lemon wedges enhancing both texture and appearance. Served as a main course, it pairs well with yogurt or chutneys to balance its spices and richness.
The biryani can improve in flavor when eaten the next day. Serving with yogurt and chutney complements its warmth, and pairing with a homemade garlic naan bread adds a traditional side.
Ingredients
- 1 3/4 cups basmati rice
- 27 ounces chicken stock just under 3 1/2 cups, divided
- 2 Tbsp olive oil clarified butter, or ghee
- 8 chicken thighs or a combination of legs and thighs
- salt freshly ground
- black pepper freshly ground
- 1 onion thinly sliced, large
- 1 shallot thinly sliced, large
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 10 black peppercorns
- 2 black cardamom pods seeds removed, husks discarded
- 15 green cardamom pods seeds removed, husks discarded
- 1 ginger peeled and thinly sliced, thumb-sized knob, fresh
- 4 garlic peeled, cloves
- 1/2 cup cashews raw preferred, whole
- approximately 1/4 cup 50g ground almonds
- 8 Tbsp Greek yogurt whole milk
- 1 tsp Turmeric
- 1/3 cup currants
- lemon zest and juice of 1
garnish
- 1/3 cup almonds slivered
- Coriander fresh leaves
- pomegranate seeds
- lemon wedges
Instructions
- Set the oven to 350F
- Put the rice and 1 3/4 cups of the stock (400ml) in a saucepan and bring to a boil. Cover, turn down the heat and cook for 8 minutes, then take off the heat and set aside.
- Coat the bottom of a large skillet with olive oil or ghee and heat on medium high until hot. Season both sides of the chicken pieces with salt and pepper, and then brown, in batches, for 5 minutes on each side. Set the chicken aside on a plate and cover with foil.
- Add the onions and shallots to the pan, season with salt and pepper, and saute for about 15 minutes, stirring often, until softened.
- In another dry skillet toast the spices over medium heat for a couple of minutes, keeping them moving the whole time. Take off the stove and grind them in a small food processor. Add the ginger and garlic and process together into a rough paste.
- Add the paste to the pan with the onions, along with the cashews and saute for 3-4 minutes, stirring almost constantly so the garlic doesn't brown.
- Stir in the almond meal, yogurt, turmeric, currants, lemon juice and zest, along with the rice, and combine everything well. Add salt and pepper if necessary.
- Now you will layer the rice and chicken in a large casserole dish. Start with 1/2 of the rice, and nestle down 1/2 of the chicken. Add the rest of the rice and chicken, and arrange evenly.
- Add the rest of the hot stock (make sure it is hot) and pour over the casserole. Cover tightly.
- Bake for 20-30 minutes, or until the chicken is cooked through. This will depend on the size of your chicken pieces. If you have a thermometer it should read 160-165F.
- Fluff the rice a bit, rearrange the chicken, and garnish with the almonds, coriander leaves, and pomegranate seeds. I like to serve with a few lemon wedges on the side, too.
Notes
- Serve biryani with yogurt and chutney to balance the spices and richness.
- This dish tastes even better the day after making.
- Pair with garlic naan bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 236mg | 10% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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