Description
One of the best things about this biryani is how fast it’s prepped and that it’s baked in the oven, so we only need one pot and minimal stirring. I just love finding ways to make flavorful, nutritious meals with minimal effort in the kitchen!
Ingredients
- 6 big garlic cloves, sliced
- 1 big onion, diced small
- 2 cups zucchini, diced small
- 1 cup carrots, diced small
- 1 red bell pepper, diced small
- 4 cups chicken broth
- 1 cup brown and wild rice blend (see notes)
- 2 lbs chicken breasts, chopped small
Spices
- 1 teaspoon ginger powder
- 2 teaspoons cumin
- 1/2 teaspoon turmeric powder
- 1 tablespoon garam masala
- 2 teaspoons chili powder
- 1/4 teaspoon chili flakes (see notes)
Serve with cashews, raisins, naan bread, carrot salad, mango chutney, yogurt. Sprinkle with cilantro.
Instructions
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Chop the vegetables (garlic, onion, zucchini, carrots, bell pepper) in small pieces.
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Cut the chicken breasts into bite-sized pieces.
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Combine the chopped vegetables, chicken and rice blend in an oven-proof pot.
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Measure the chicken broth in a measuring container, mix the spices with it, then pour the seasoned broth over the ingredients in the pot and stir to combine.
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Place the pot in the cold oven.
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Set the oven to 350 F and bake for 60 minutes.
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After 60 minutes stir the mixture and continue baking for an additional 15-30 minutes until the rice is fully cooked.
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Once done, remove the pot from the oven and let it rest, covered, for about 10 minutes to allow any remaining liquid to be absorbed.
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Taste the biryani and add more chili flakes if needed.
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Serve warm or hot.
Enjoy!
Notes
If you don’t have a brown and wild rice blend, you can use only brown rice as an alternative.
I use an inexpensive frother to mix the spices in the broth. However, any frother, including a whisk, will work just as well.