20-Min Chicken Biryani Bowl
Fragrant basmati rice layered with spiced chicken, cabbage slaw, and cooling raita — all in one skillet in under 20 minutes. Skip the sealed-pot slow cook; this is the weeknight version that still tastes incredible.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 12 oz boneless chicken breast or thigh, cut into 1-inch pieces
- 1.5 cups basmati rice, cooked (or 1.5 cups leftover cooked rice)
- 2 tsp biryani spice blend (or garam masala + 1 tsp cumin + pinch of saffron)
- 2 cups red and white cabbage, sliced thin, divided
- 2 whole green chilies, sliced (or 1 jalapeño)
- ½ cup yogurt (Greek or plain)
- 1 medium onion, sliced thin
- 1 whole lemon or lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt, pepper, and biryani spice.
- 2
Add chicken to the skillet and brown, stirring occasionally, until no pink remains, about 6 minutes.
- 3
Stir in cooked basmati rice, breaking up any clumps. Toss for 1 minute until heated through.
- 4
Push rice mixture to the side. Add 1 tbsp oil and sauté sliced onion and green chilies until soft, 2 minutes.
- 5
Mix yogurt with half the sliced cabbage and a squeeze of lemon to make raita. Season with salt.
- 6
Divide biryani between plates. Top with remaining fresh cabbage slaw and yogurt raita. Serve immediately.
Tools you’ll need
- 12-inch skillet or large shallow pan
- cutting board
- chef's knife
- wooden spoon or spatula
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