DELICIOUS leftover Chicken Biryani | Chicken Biryani RECIPE

DELICIOUS leftover Chicken Biryani | Chicken Biryani RECIPE
Leftover Chicken Biryani – I made a roasted chicken for dinner the other day. Served with root vegetables. It was very tasty. But the smallest roaster I could find at the grocery store was 6.5 lbs. That’s a lot of chicken for two people, So we had a lot of leftover chicken.
I thought about how best to eat the leftover chicken without eating the same meal once or twice. What I decided was to make a leftover chicken biryani, which is a rice dish you might see in an Indian restaurant. I’m going to guess they aren’t using leftover roasted chicken.
Leftover Chicken Biryani
This Leftover Roast Chicken Biryani is quick, and easy and is made in just one pot, and can be on your table in under 30 minutes. It’s a great way to use up leftover roasted chicken or even a rotisserie chicken.
Chicken biryani is a popular and flavorful dish that originated in the Indian subcontinent. It is a one-pot rice dish made with aromatic basmati rice, tender chicken pieces, and a blend of spices. Biryani is known for its rich taste and enticing aroma, and there are numerous regional variations of this dish.
Regional Variations of Leftover Chicken Biryani
There are many regional variations of this dish, each with a unique flavor profile and cooking techniques. Adjust the spice levels according to your preference.
Biryani is one of the most popular dishes in South Asia. Similar dishes are also prepared in other parts of Asia such as Iraq, Myanmar, Thailand, and Malaysia. Quick Note – Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been called the most popular dish overall in India.

Materials
1 tbsp vegetable oil
1 onion sliced
3 cloves garlic crushed
½ tsp chili flakes
1 sp biryani masala
1 sp meat garam masala
1/2 tsp turmeric
14 oz cooked chicken shredded
1½ cups basmati rice
Salt and black pepper to taste

Instructions
1.Heat 1 tbsp of olive oil in a large sauté pan with a lid
2.Sauté the onion and red pepper
3.Fry over until softened but not browned, about 3-5 minutes
4.Add the garlic, chili flakes and spices and fry for 2 min.
5.Add the chicken, rice, salt, and pepper.
6.Put a lid on the pan and turn the heat down, simmer for 8 min
Cook for 5 minutes or until the rice is done.
7.If it starts sticking before the rice is cooked, add some water.
8.Sprinkle extra coriander on top and serve with naan

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