published 4/19/2020
Biryani is a traditional Indian dish of rice, meat, nuts, and dried fruit. My Perfectly Imperfect recipe uses whole Chicken Wings, Chickpeas, Cashews, and Raisins. Make this vegan by just using the Chickpeas. Substitute Chicken legs or thighs if you don’t like Wings. No matter how you make this, it is easy and delicious!!
PREP TIME: 10 minutes
COOK TIME: 40-50 minutes
SERVINGS: 6
ingredients
- 2 TBSP Avocado Oil*
- 8-12 Whole Wings**
- 1 Onion (sliced)
- 1 Bell Pepper (chopped)
- 4 Carrots (chopped)
- 3 Garlic Cloves (minced)
- 1 in Ginger (grated)
- 1 TSP Chili Powder
- 1 TSP Cinammon
- 1/2 TSP Tumeric
- 3 Cardamon Pods (cracked open and shells removed)
- 2 cups Basmati Rice***
- 4 cups Stock (Chicken or Vegetable)
- 1 can Chickpeas (drained and rinsed)
- 1/2-3/4 cup Raisins
- Salt and Pepper to taste
Garnish
- Cashews
- Cilantro
- Honey or Agave
*Avocado Oil is a healthier alternative to Canola or Vegetable Oils when cooking with high heat, but use whatever you have on hand.
**If using Drumsticks or Thigh, go with 4-6 pieces. Bone-in, dark meat pieces will give the best flavor.
***I did not have Basmati rice so I used Jasmine instead. The cook time for the Rice will depend on the directions for whatever Rice you are using, and Jasmine will take less time than Basmati.
instructions
- OPTIONAL STEP: Fill a large pot with water and bring to a boil. Boil the Chicken pieces for 8 minutes. Remove the Chicken and pat dry with a towel. (This will accelerate the cooking process for the Chicken as well as removing a lot of the excess grease and causing a crispier skin.)
- Heat Oil in a large pot over medium-high heat. Brown the Chicken on both sides so the skin is crispy (about 4-5 minutes per side.) Remove and set aside.
- In the same pot, saute the Onions, over medium-low heat, until soft (3-5 minutes.) Increase the heat to medium and add Peppers and Carrots, Season with Salt and Pepper, and cook another 5 minutes.
- Add Garlic, Ginger, and Spices. Stir for about 1 minute or until you can begin to smell the spices. Add in the Rice and toast for 1-2 minutes.
- Pour in the Stock and add Chickpeas, Chicken, Raisins, and Season with more Salt to taste. Increase the heat to high and bring to a boil.
- Reduce the heat to low, cover the pot with a dish towel and then the lid, and simmer for 20-30 minutes (depending on the Rice.)
- Garnish with Cilantro and Cashews. Drizzle with Agave and serve with Naan Bread or Pita.
- ENJOY with Chili Oil or Chili Paste if you want to add heat!!
Did you try this recipe? Please share any comments or suggestions below!!
