American-Style BBQ Chicken Biryani Fusion
by @chefspaletteThis recipe marries the smoky, tangy flavors of American BBQ with the aromatic spices of traditional biryani, creating a unique and flavorful dish that's perfect for adventurous eaters. The addition of familiar ingredients like BBQ sauce, sweet corn, and crispy onions adds a creative twist to this beloved classic.
Ingredients
For the Chicken Marinade
- 1lbboneless chicken thighs
- 1/2cupBBQ sauce
- 2tbspGreek yogurt
- 1tbsplemon juice
- 1tspgarlic powder
- 1tspsmoked paprika
- 1/2tspcayenne pepper
- Salt and pepper to taste
For the Rice
- 2cupsBasmati rice
- 4cupschicken broth
- 1piecebay leaf
- 4piecewhole cloves
- 4piececardamom pods
- 1piececinnamon stick
- 1tspturmeric
- 1/2tspsalt
For the Biryani
- 2tbspbutter or ghee
- 1piecelarge onion
- 2clovegarlic
- 1tbspginger
- 1cupdiced tomatoes
- 1/2cupmixed bell peppers
- 1/2cupsweet corn
- 1/4cupfresh cilantro
- 1/4cupfresh mint leaves
- 1/2cupcrispy fried onions
- 1/4cupcashews
- 1/4cupraisins
- 1piecelemon
For Garnish
- Fresh cilantro leaves
- Sliced green onions
- Lemon wedges
How to make American-Style BBQ Chicken Biryani Fusion
Marinate the Chicken
In a large bowl, mix the BBQ sauce, Greek yogurt, lemon juice, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
Add the chicken pieces, ensuring they are well-coated with the marinade.
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Cook the Rice
In a large pot, bring the chicken broth to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, turmeric, and salt.
Add the soaked rice, reduce the heat, and cook until the rice is about 70% done (about 10 minutes). The rice should still be slightly firm.
Drain any excess water and set the rice aside.
Sauté the Aromatics
In a large, deep skillet or heavy-bottomed pot, melt the butter or ghee over medium heat.
Add the sliced onions and sauté until golden brown and caramelized, about 10-12 minutes.
Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.
Cook the Chicken
Add the marinated chicken to the skillet with the sautéed onions, and cook until the chicken is browned and cooked through, about 10 minutes.
Stir in the diced tomatoes, mixed bell peppers, and sweet corn (if using). Cook for another 5 minutes until the vegetables are tender.
Layer the Biryani
Preheat the oven to 350°F (175°C).
Spread half of the partially cooked rice over the chicken and vegetable mixture in the same skillet or a large oven-safe dish.
Sprinkle half of the chopped cilantro, mint, crispy fried onions, roasted cashews, and raisins (if using) over the rice.
Add the remaining rice, followed by the rest of the cilantro, mint, crispy fried onions, cashews, and raisins.
Squeeze the juice of 1 lemon over the top.
Bake the Biryani
Cover the dish with aluminum foil or a lid, and bake in the oven for 20-25 minutes until the rice is fully cooked and the flavors melded together.
Serve
Garnish with fresh cilantro leaves and sliced green onions.
Serve hot with lemon wedges on the side.
Tips & Tricks
For a deeper flavor, marinate the chicken overnight.
Ensure the rice is only 70% cooked before layering to avoid mushy biryani.
You can use store-bought crispy fried onions to save time.
Recipe by
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...