Chicken Biryani Casserole
A French twist on the classic Indian dish, this casserole combines the flavors of French cuisine with the spices of biryani.
Ingredients
- ●1 1/2 pounds chicken breastboneless, skinless
- ●2 cups basmati riceuncooked
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons pure gheemelted
- ●4 poached eggsfor serving
- ●1 tablespoon filipino-style fish sauceoptional
- ●2 teaspoons biryani spice blendhomemade or store-bought
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the basmati rice according to package instructions.
- 3
In a large skillet, heat the ghee over medium-high heat.
- 4
Add the chopped onion and cook until translucent, about 3-4 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the chicken breast and cook until browned on all sides and cooked through, about 5-6 minutes.
- 7
In a separate saucepan, heat the fish sauce (if using) over low heat.
- 8
Add the biryani spice blend and stir to combine.
- 9
To assemble the casserole, layer the cooked rice, chicken mixture, and sauce in a 9x13 inch baking dish.
- 10
Top with poached eggs and bake for 10-12 minutes, or until the eggs are set and the casserole is heated through.
- 11
Serve hot and enjoy!