Malaysian Almond Chicken Biryani
A flavorful and aromatic Malaysian-inspired dish made with marinated chicken, almond, and basmati rice. Perfect for a weeknight dinner.
Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●1 cup almondsliced
- ●1 cup light coconut milkfull-fat
- ●2 cups kissed ricebasmati
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 inches gingergrated
- ●1 teaspoon biryani spiceor to taste
- ●to taste salt
- ●2 tablespoons oilvegetable
Instructions
- 1
Marinate the chicken in a mixture of coconut milk, ginger, garlic, and biryani spice for at least 30 minutes.
- 2
Heat oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3
Add the sliced almonds and cook for an additional 2 minutes.
- 4
Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- 5
Add the kissed rice to the saucepan and stir to combine with the chicken and almonds.
- 6
Cook for an additional 2-3 minutes, or until the rice is lightly toasted.
- 7
Transfer the mixture to a serving dish and garnish with additional sliced almonds, if desired.
- 8
Serve hot and enjoy!