15-Min Biryani Chicken Bowl
Fragrant basmati rice layered with tender spiced chicken, finished with caramelized onions and fresh herbs. A weeknight shortcut to restaurant biryani using pre-cooked rice and quick-sear chicken.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 12 oz boneless chicken thighs
- 2 cups cooked basmati rice
- ½ medium yellow onion
- 1.5 tsp garam masala
- 2 tbsp ghee or neutral oil
- ¼ cup fresh cilantro
- 1 whole lime
Instructions
- 1
Slice chicken into 1-inch pieces. Slice onion into thin half-moons.
- 2
Heat ghee in a large skillet over medium-high until shimmering, about 60 seconds.
- 3
Add onion, cook until deep golden and crispy, stirring occasionally, 5 minutes.
- 4
Push onion to the side. Add chicken and garam masala to the empty space, sear 3 minutes per side without stirring until edges brown.
- 5
Add cooked rice to the skillet, breaking up clumps as you fold it in with the chicken and onion, 2 minutes.
- 6
Squeeze lime juice over top. Toss gently. Garnish with fresh cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
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