Easy Chicken Biryani
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut in 1 1/2 in. pieces
- 1 lb. boneless, skinless chicken thighs, cut in 1 1/2 in. pieces ⓘ
- 1/4 cup plain whole yogurt ⓘ
- 1/2 tsp. paprika ⓘ
- 1 tsp. ground turmeric, divided
- 1 1/2 tsp. ground cumin, divided ⓘ
- 1 1/2 tsp. kosher salt, divided ⓘ
- 1 1/2 cups uncooked basmati rice
- 3 cardamom pods ⓘ
- 4 tsp. garam masala, divided ⓘ
- 2 Tbsp. coconut oil ⓘ
- 1 yellow onion, finely chopped (about 1 cup)
- 1 1/2 Tbsp. grated fresh ginger ⓘ
- 2 garlic cloves, minced (about 2 tsp.) ⓘ
- 1 serrano chile, seeded and chopped ⓘ
- 4 plum tomatoes, chopped (about 2 cups) ⓘ
- 1/4 cup warm whole milk ⓘ
- 1/4 tsp. saffron threads ⓘ
- 1/4 cup chopped fresh cilantro, divided ⓘ
- 1/4 cup chopped fresh mint, divided ⓘ
- 1 red Fresno chile or jalapeno, sliced (optional) ⓘ
Instructions
- Combine chicken breasts and thighs, yogurt, paprika, and 1/2 teaspoon each of turmeric,
- cumin, and salt in a shallow dish or plastic bag to marinate. Chill while rice is prepared.
- Preheat oven to 375°F. Bring a medium saucepan of water to a boil over high. Stir in rice,
- cardamom, 2 teaspoons of the garam masala, and 1/2 teaspoon of the salt. Boil 6 minutes; drain,
- and discard cardamom pods. Set aside.
- Heat oil in a shallow Dutch oven over medium. Add onion, and cook, stirring occasionally,
- until softened and translucent, 5 to 7 minutes. Stir in ginger, garlic, remaining 1/2 teaspoon salt,
- 1/2 teaspoon turmeric, 1 teaspoon cumin, and 2 teaspoons garam masala; cook, stirring often
- until fragrant, about 1 minute. Stir in serrano chile. Add tomatoes; cook stirring occasionally,
- until tomatoes have softened and released their juices, 3 to 4 minutes.
- Increase heat to medium-high, and add chicken mixture; cook, stirring often for 3 minutes.
- Remove from heat. Stir together warm milk and saffron in a small bowl; let stand 2 minutes.
- Sprinkle half of the cilantro and mint over tomato-chicken mixture; top evenly with rice, and
- drizzle with saffron milk. Cover, and bake in preheated oven until rice and chicken are cooked
- through, about 15 minutes. Remove lid, and sprinkle with remaining half of cilantro and mint.
- Top with Fresno chile, if desired.
Nutrition & Diet Analysis (per serving)
890
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).