Spiced Chicken & Rice Pot
A weeknight take on dum biryani—fragrant basmati, tender chicken, and warm spices in one skillet. No layering, no dum-pukht steam—just a weeknight dinner that tastes like celebration.
- Total time
- 22 min
- Servings
- 4
- Calories
- 542
- Protein
- 35g
Ingredients
- 1.25 lb chicken breast, cut into 1-inch pieces
- 1.5 cups basmati rice
- 1 large onion, thinly sliced
- 2 tbsp ginger-garlic paste (or 1 tbsp minced garlic + 1 tsp grated ginger)
- ½ cup yogurt (plain, full-fat)
- 2 tsp biryani spice blend or garam masala + 0.5 tsp cumin + 0.5 tsp coriander + pinch saffron
- 3 cups chicken or vegetable broth
Instructions
- 1
Rinse rice under cold water until water runs clear, ~2 minutes. Heat 2 tbsp oil in a large skillet over medium-high.
- 2
Add onion slices. Cook until golden brown and starting to crisp at edges, stirring occasionally, ~5 minutes.
- 3
Add ginger-garlic paste and spices. Stir constantly until fragrant, about 30 seconds — watch so spices don't burn.
- 4
Add chicken pieces. Stir to coat with spice mixture. Cook until edges turn opaque, ~3 minutes — don't need fully cooked.
- 5
Stir in yogurt to combine. Add rinsed rice and broth, stirring gently. Bring to a boil, then reduce heat to medium-low.
- 6
Cover skillet and simmer until rice is tender and liquid is absorbed, ~12 minutes. Fluff with a fork and serve hot.
Tools you’ll need
- large skillet with lid (12-inch preferred)
- wooden spoon
- fine-mesh strainer
- measuring cups and spoons
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