Biryani – Indian Rice Dish (with or without chicken or meat)

Biryani is a popular Indian rice dish, and one of my favourites, as is most Indian food. It is made with fragrant rice, spices and usually chicken, meat or vegetables are added. There are many different versions of Biryani throughout India, with different regions having their own recipes and methods of cooking it.

What I like about Biryani is that it turns some simple ingredients into a really tasty and filling meal. Traditional Biryani can involve several steps and cooking pots, but that isn’t always practical when you are travelling. When you are backpacking or camping, you want something that doesn’t require lots of ingredients or cooking equipment.

So this is my simple one-pot version. Everything is cooked in the same pot, making it suitable for a camper van, hostel kitchen or campsite. You can add chicken or meat or leave it out and add extra vegetables, depending on what you have available and any dietary preferences.

 

Why You’ll Love This

 

It is a one-pot meal. Everything is cooked in the same pot, so there is less washing up afterwards.

It is easy to make. There is no need to cook the rice separately or layer the ingredients as you would with some traditional Biryani recipes.

It uses simple ingredients. You don’t need a cupboard full of spices. Curry powder, turmeric and cumin provide plenty of flavour.

It is flexible. Use chicken, vegetables or both. You can also leave out ingredients that aren’t available where you are travelling.

It is filling. Rice and chicken make a substantial meal after a day of sightseeing, hiking or exploring.

It is great for camping. All you need is a cooking pot or deep frying pan with a lid and a heat source.

 

What is Biryani?

 

Biryani is a fragrant rice dish from the Indian subcontinent and is now enjoyed throughout India and many other parts of the world.

Traditional Biryani can be quite elaborate, with rice, meat or vegetables, spices and other ingredients cooked separately before being layered and cooked together. There are many regional versions, including chicken, lamb, vegetable and seafood Biryani.

This recipe is a simplified one-pot Biryani. The rice cooks together with the chicken, spices and stock, which makes it much more practical when you have limited cooking facilities.

 

Ingredients and Substitutions

 

• tablespoon vegetable oil – any neutral cooking oil will work. 
• small onion, finely chopped – a shallot can be used instead. 
• clove garlic, finely chopped or crushed. 
• teaspoon grated ginger – ginger paste can be used if that is easier to find. 
• chicken breast, cut into small bite-sized pieces. 
• teaspoon curry powder – use a little more if you prefer a stronger flavour. 
• 1/2 teaspoon ground turmeric. 
• 1/2 teaspoon ground cumin (optional). 
• cup basmati rice. 
• 2 cups stock – preferably vegetable if you are vegetarian, though chicken or beef stock is fine. Water can be used if you don’t have stock. 
• 1/2 cup frozen peas or mixed vegetables (optional). 
• Salt and pepper, to taste. 
• Fresh coriander, to serve (optional). 

If you are travelling, you don’t need to buy every ingredient. The chicken, vegetables and optional spices can be changed depending on what is available.

While I travel, I don’t always want to carry, or can’t carry lots of different spices, so I often use a jar of pre-made Biryani spices/paste.

 

Best Rice to Use for Biryani

 

Basmati rice is my preferred rice for Biryani. It has long grains and a lovely fragrance that works particularly well with the Indian spices.

Basmati rice is widely available in supermarkets, so it should be relatively easy to find when travelling.

If you cannot find basmati, another long-grain white rice can be used. Check the packet instructions, though, as different types of rice can require different amounts of liquid and different cooking times.

Or, I often buy the pre-cooked rice packets. They make life cooking rice dishes on the road so much easier.

 

How to Make Biryani While Travelling, Backpacking or Camping

 

Biryani might sound like a complicated dish, but this version is easy to make when travelling.

You can cook it all in one pot or deep frying pan with a lid. A small camping stove is enough, although you may need to adjust the heat because camping stoves can vary. And this recipe cooks well over hot coals in a dutch oven too. I believe you can even make it in a rice cooker.

The chicken is cooked first with the onion, garlic and spices. The rice and stock are then added to the same pot and everything cooks together.

If you are travelling, frozen vegetables are particularly handy because they require very little preparation and can go straight into the pot.

 

Utensils Required

 

Chopping board and knife.
Large cooking pot or deep frying pan with lid.
Stirring spoon.
Measuring cup.

Bowl and spoon/fork to eat the Biryani.

 

How to Cook Biryani

 

1. Prepare the ingredients. Chop the onion, garlic, ginger and chicken. Measure out the rice, spices and stock before you start cooking. 
2. Heat the oil. Add the oil to a large cooking pot or deep frying pan over medium heat. 
3. Cook the onion, garlic and ginger. Add them to the pan and cook for 2-3 minutes until the onion begins to soften. 
4. Add the chicken. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through. 
5. Add the spices. Stir in the curry powder, turmeric and cumin if using. Cook for about 30 seconds, stirring so the spices coat the chicken and onion. 
6. Add the rice. Add the uncooked basmati rice and stir gently to combine it with the chicken and spices. 
7. Add the stock. Pour in the chicken stock and add the frozen vegetables if using. Stir once and bring the mixture to a gentle boil. 
8. Cook the rice. Reduce the heat to low and cover with a lid. Cook for approximately 15 minutes, or according to the rice packet instructions, until the rice is tender and the liquid has been absorbed. If using pre-cooked rice, this won’t take too long.
9. Rest the Biryani. Turn off the heat and leave the pot covered for about 5 minutes. This allows the rice to finish cooking and absorb any remaining liquid. 
10. Serve. Gently fluff the rice with a fork or spoon, season with salt and pepper and add fresh coriander if you have it. 

 

Tips for Making Biryani

 

Use basmati rice if you can. It gives the Biryani its characteristic long grains and fragrant flavour.

Don’t stir the rice too much. Once the stock has been added, gentle cooking helps prevent the rice from becoming sticky.

Cut the chicken into small pieces. Smaller pieces cook more quickly, which is useful when using a small camping stove.

Use curry powder if you are travelling. It saves you from having to carry or buy several different spices.

Frozen vegetables are handy. They require little preparation and are easy to add straight to the pot.

Watch the heat. Camping stoves can get quite hot, so keep the heat low once the rice is cooking to prevent it from sticking or burning.

Don’t have chicken? Replace it with another protein such as lamb or beef. Or, leave it out and add extra vegetables for an easy vegetarian Biryani.

 

Serving Ideas

 

Biryani is filling enough to serve on its own, particularly when you are travelling.

If you have a few extra ingredients available, you can serve it with:

• Plain yoghurt. 
• Sliced cucumber. 
• Fresh coriander. 
• A squeeze of lemon. 
• Fresh chilli. 

You don’t need any of these extras, though. When camping or backpacking, a bowl of hot Biryani straight from the pot makes a satisfying meal.

 

What to Do With Leftover Biryani

 

If you have leftover Biryani and access to a refrigerator, allow it to cool and refrigerate it as soon as possible.

Store it in a covered container and use within a couple of days. Reheat thoroughly until steaming hot before eating.

If you are camping without access to refrigeration, it is best to cook only the amount you expect to eat rather than keeping leftover cooked rice and chicken.

 

FAQs

 

Can I make Biryani without chicken?

Yes. Leave out the chicken and add extra vegetables such as peas, carrots or capsicum.

Can I make Biryani with just vegetables?

Absolutely. Vegetable Biryani is a good option if you don’t eat meat or simply don’t have any available.

Can I use curry powder instead of individual Biryani spices?

Yes. Curry powder is a convenient option when travelling because you don’t need to carry several different spices.

Can I make Biryani while camping?

Yes. This recipe is designed as a one-pot meal, so a camping stove, pot and a few basic utensils are all you need.

Can I use another type of rice?

Yes. Basmati is recommended, but long-grain white rice can also be used. You may need to adjust the cooking time and amount of liquid according to the rice packet instructions.

Can I make Biryani without stock?

Yes. Water can be used instead. Stock adds more flavour, but water is perfectly fine when travelling.

Can I make Biryani spicy?

Yes. Add fresh chilli, chilli flakes or chilli powder according to your taste.

Can I use cooked rice instead?

This recipe is designed for uncooked basmati rice so that everything can cook together in one pot. If you already have cooked rice, it can be used, but the cooking method will need to be changed to avoid overcooking the rice.

How much Biryani should I make per person?

For one person, around 1/2 cup uncooked rice is a good starting point for a filling meal. You can adjust the amount depending on your appetite and how many other ingredients you are adding.