20-Min Biryani Rice Bowl with Curry
Fragrant basmati rice layered with spiced chicken curry and crispy fried onions—the essence of biryani without the 2-hour cook. One-pot weeknight comfort that tastes like a restaurant in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups cooked chicken or rotisserie chicken, shredded
- 1 cup basmati rice
- 3 tbsp curry paste (Malaysian or Thai red curry)
- ¾ cup coconut milk
- ½ cup fried onions
- 2 tbsp cilantro or mint, chopped (optional garnish)
Instructions
- 1
Rinse basmati rice under cold water until water runs clear, then drain well.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
- 3
Stir in curry paste and cook for 1 minute until fragrant, then pour in coconut milk and 1 cup water.
- 4
Add drained rice, shredded chicken, and salt to taste; stir once, then bring to a boil.
- 5
Reduce heat to low, cover tightly, and simmer for 10 minutes until rice is tender and liquid absorbs.
- 6
Remove from heat, fluff with a fork, top with fried onions and cilantro, then serve immediately.
Tools you’ll need
- large skillet with lid (10-12 inch)
- fork for fluffing
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