Stir 1 teaspoon (5 mL) oil with garlic and biryani paste. Rub mixture into chicken. In a large frying pan, heat 2 teaspoons (10 mL) oil over medium heat. Add chicken and cook until browned, about 4 minutes per side. Add water. Cover and cook until chicken feels springy when pressed, from 4 to 5 more minutes. Remove chicken to a plate. If sauce is too thin, increase heat to high and boil, uncovered and stirring constantly, until thickened, from 1 to 2 minutes. Pour sauce over chicken. Serve with a dollop of yogurt, if you like, and rice.
Nutrition (per serving)
A biryani is a long-cooking Indian rice dish. Here’s our fast take.