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Weeknight Chicken Biryani
Indian

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
  • comfort
  • one-pan
  • meal-prep

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

  1. Marinate the chicken in yogurt, ginger, garlic and garam masala.

    15 min · rest

  2. Rinse the rice until the water runs clear, then drain it well.

    5 min · prep

  3. Fry the onion in oil until deep golden brown. This is the flavour base.

    12 min · saute

  4. Add the marinated chicken and brown it on all sides.

    8 min · fry

  5. Stir in turmeric, cardamom, cinnamon, carrot and the drained rice.

    3 min · saute

  6. Add broth, cover tightly and steam on the lowest heat. Do not lift the lid.

    18 min · simmer

  7. Scatter peas over the top, replace the lid and rest off the heat.

    6 min · rest

  8. 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.

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