Weeknight Chicken Biryani
A one-pot shortcut at the real thing — spiced chicken and rice steamed together so the grains take on all of it.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
Ingredients
For 4 servings
- chicken thighs24 oz
- basmati rice2 cup
- yellow onion3 piece
- frozen peas16 tbsp
- carrot2 piece
- plain yogurt12 tbsp
- chicken broth48 tbsp
- garlic8 clove
- fresh ginger6 tsp
- garam masala6 tsp
- ground turmeric2 tsp
- ground cardamom1 tsp
- ground cinnamon1 tsp
- olive oil4 tbsp
- fresh cilantro12 sprig
- salt2 tsp
You'll need
pot · bowl
Method
Marinate the chicken in yogurt, ginger, garlic and garam masala.
15 min · rest
Rinse the rice until the water runs clear, then drain it well.
5 min · prep
Fry the onion in oil until deep golden brown. This is the flavour base.
12 min · saute
Add the marinated chicken and brown it on all sides.
8 min · fry
Stir in turmeric, cardamom, cinnamon, carrot and the drained rice.
3 min · saute
Add broth, cover tightly and steam on the lowest heat. Do not lift the lid.
18 min · simmer
Scatter peas over the top, replace the lid and rest off the heat.
6 min · rest
Fork through gently and finish with cilantro.
2 min · rest
Serving suggestion
Lifting the lid early lets the steam out and the rice never recovers.