How to Prepare Yummy Baked Rice, Chicken and Mushrooms (American biryani)

Baked Rice, Chicken and Mushrooms (American biryani). This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears Put chicken pieces on a baking sheet and season generously with salt and pepper. Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up. This great one-dish Chicken and Rice dish includes a mixture mushrooms, brown rice, and moist chicken with green peas and fresh thyme stirred in.

I used a mixture of Portobello and button mushrooms. Rice - one thing I love about this recipe is I don't have to cook the rice first. This means one less pot to wash and no worries about the amount of cooked rice needed! You can have Baked Rice, Chicken and Mushrooms (American biryani) using 17 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Baked Rice, Chicken and Mushrooms (American biryani)

1. You need of Meat.
2. You need 2 pounds of chicken thighs.
3. You need 1 of Tbl. Garlic prefer.
4. You need of Salt.
5. It's of Ground black pepper.
6. Prepare of Main.
7. It's 1 of onion, large.
8. It's 3-4 of garlic cloves.
9. Prepare 2 of Bay leaves.
10. It's 2 tsp. of Ground thyme.
11. You need 4 cups of chicken broth.
12. You need 8 ounces of mushrooms.
13. It's 1 cup of peas.
14. Prepare 2 cups of basmati rice, uncooked.
15. You need of Salt.
16. You need of Ground black Pepper.
17. You need 1 cup of white wine.

Enjoy this recipe from American Century Cookbook. Best of all it is mixed and baked in the same casserole! I use cream of mushroom and cream of chicken and bake for one hour. Pour the rice mixture into the buttered casserole dish.

Baked Rice, Chicken and Mushrooms (American biryani) instructions

1. Soak rice in water, needs at least 20 minutes..
2. Cut up chicken into bite sized pieces..
3. Liberally salt, pepper and garlic powder chicken..
4. Mix well, set aside.
5. Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil..
6. Add onions and and stir. You need to cook until nicely browned, about 8 minutes..
7. Chop garlic and mushrooms while onions are cooking, stir onions every minute.
8. Add chicken, stir. Add Bay leaves and thyme, stir well..
9. Continue stirring about 2-3 minutes until chicken takes on a little color.
10. Add wine and stir, simmer briskly until reduced by half. About 5 minutes..
11. Added mushrooms stir.
12. Added broth, drain rice, add to pot, stir..
13. Bring to simmer. TASTE IT! Adjust seasoning..
14. Add peas. I only had peas and carrots, still good..
15. Cover and simmer, adjust heat as needed for a simmer. Mine was medium low..
16. Preheat oven to 350F.
17. Simmer for 10 minutes..
18. Stir, recover, place in oven for 20 minutes..
19. Remove from oven, and let sit, covered, 10 minutes..
20. Fluff rice..
21. Serve, garnish with some flat leaf parsley.
22. Note - if you want bright green peas, don't add the as above, you can blanch then about 3 minutes, and add them when the rice is done (after the last 10 minute sit) and stir them in..
23. Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top..

Place the chicken on top skin-side up and cover with a lid or foil. This Hyderabadi style Chicken Biryani recipe with a video gives you step by step directions to make the most flavorful, fragrant biryani at home. Keyword: homemade biryani, How to make chicken biryani, Hyderabadi Biryani, Indian biryani, one pot rice and chicken, Pakistani Biryani, saffron rice. Chicken, rice and our delicious Cream of Mushroom soup come together in a basic recipe that's easy to customize. See the recipe tips for guidance on how to make the recipe prep even easier, and for other variations.