I’ve created this (100% inauthentic!) easy Chicken Biryani recipe to be so quick and simple to throw together that it’s ready and on the table in just 20 minutes!
Mid-week meal, or one-pot camping recipe, sorted!
I’ve been making weekly one-pot camping recipes for Youtube for around two years now.
I love the challenge of scaling everything down in terms of washing up, having limited space to cook in and time that food takes from start to finish.
It definitely brings up some issues, and causes me to strategically modify traditional recipes to fit my campervan cooking style.
Take this chicken biryani for example.
An authentic biryani recipe would have you marinating the chicken in the yogurt and spices overnight.
Firstly, I don’t have a fridge in my camper.
And even though it’s currently winter, I can’t recommend people leave chicken unrefrigerated, whatever the outside temperature.
Food safety comes first (especially when camping!).
Secondly, unless you’re sat round a campfire with good friends and all the time in the world, camping food needs to be quick.
So, the biryani marinating time got slashed.
As did the bay leaf and a few other spices that the biryani experts use.
Also, I used my homemade garam masala spice blend mix, rather than making a separate biyani masala blend.
They use very similar ingredients after all, just in different amounts.
Does this mean this chicken biryani is horribly inauthentic?
Yep, ‘fraid so.
Does it mean this is a still a damn tasty & makes the perfect camping biryani?
Quite frankly, it’s the nuts!
What are the Ingredients for a Chicken Biryani?
- Basmati rice is the main ingredient of a biryani
- Chicken thighs, although chicken breast would be fine too
- Indian spices, I keep it simple with a homemade garam masala, although you could use individual spices if you prefer
- Vegetables, and quick cooking veggies would be fine
So why not give this fab one pot chicken biryani a go next time you’re camping.
I promise you won’t be disappointed!
- 2 tbsp oil
- 1 onion sliced
- 350 g chicken thighs (skinless & boneless)
- 2 clove garlic minced
- 1/2 tsp salt
- 1 tbsp garam masala
- 1 tbsp tomato puree
- 2 tbsp yogurt
- 500 g cooked rice (or 2 x pouches microwaveable rice)
- 1 bunch coriander
- 20 cashew nuts
Heat a large saute pan up and add the oil.
Cook the onion for a few minutes, then add in the chicken and cook for 3 or 4 minutes.
Add the garlic, salt, garam masala, tomato puree and yogurt. Stir well.
Sprinkle over the rice, spread into an even layer. Pop on the lid and let cook for around 5 minutes, or until the chicken is thoroughly cooked and the rice is hot.
Mix the chicken layer and rice layer together, then sprinkle with the coriander and cashew nuts. Serve and enjoy!