Simple Biryani Chicken

The first time I cooked Biryani Chicken I followed all the complex steps. It took hours, and it was great.

Tonight, we give you Short-Cut-Biryani. And it is also great. Actually, it is better, because I’ll do this often. This meal is two parts, the chicken and the rice.

The chicken: Simply season the bird (we used 3 leg quarters) with Biryani seasoning and Himalayan salt. You can get the Biryani seasoning at Food Lion or order a jar from Amazon. Honestly, this is just so good, order a jar.

This goes into an air fryer for 30 minutes at 370°. I used a temp probe, once it’s over 180°, turn off the fryer and let it rest 10 minutes (at least).

When you put your chicken in the air fryer, do your rice. This is simply my saffron rice with a teaspoon of Biryani seasoning.

Below is my Saffron Rice.

Ingredients
Handful of diced sweet onion (about 1/4 of a medium onion)
1 1/2 teaspoons turmeric
1 pinch of saffron
2 tablespoons margarine or butter (we use Earth Balance)
1 cup jasmine rice
1 1/2 cups low sodium chicken broth (or water)
1/2 teaspoon minced garlic

Instructions
Melt butter/margarine in a saucepan. Add onions and cook until transparent over a medium heat. Add turmeric, saffron and garlic. Stir until well blended. Add rice, stir until well coated and then add broth/water. Turn the heat to high until mixture is boiling. Cover and turn to simmer. Cook 10 minutes, let rest for 5 minutes.

We served this with a simple Romaine salad. Incredibly simple, just as good as the complex version!