Biriyani
A quick and fragrant one-pot chicken biriyani with spiced rice, tender meat, and a hint of saffron. Perfect for a weeknight dinner that feels special.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 cups basmati rice
- 1 lb chicken thighs
- 1 large onion
- 2 tsp garam masala
- 1 tsp turmeric
- ¼ tsp saffron
Instructions
- 1
Rinse 1.5 cups basmati rice until water runs clear, then soak in cold water for 10 minutes. Meanwhile, slice 1 large onion thinly.
- 2
In a large pot, heat 2 tbsp oil over medium-high. Add the sliced onion and cook, stirring, until golden and crispy, about 8 minutes. Remove half for garnish.
- 3
Add 1 lb chicken thighs to the pot, season with salt and pepper, and brown on both sides, about 5 minutes total. Stir in 2 tsp garam masala and 1 tsp turmeric, cooking until fragrant, 1 minute.
- 4
Drain the rice and add to the pot with 2.5 cups water. Bring to a boil, then reduce to low, cover, and simmer until rice is tender and liquid absorbed, about 15 minutes.
- 5
Dissolve 0.25 tsp saffron in 2 tbsp hot water and drizzle over the rice. Let stand 5 minutes, then fluff with a fork and top with the reserved onions.
Tools you’ll need
- large pot with lid
- colander
- knife
- cutting board
- measuring cups and spoons
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