20-Min Chicken Biryani with Curry Sauce
Fragrant basmati rice layered with spiced chicken and aromatic curry sauce, finished in one skillet. Restaurant-style biryani in 20 minutes, no slow-cooking required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cups basmati rice, cooked
- 3 tbsp curry paste (Malaysian biryani or mild curry)
- ¾ cup coconut milk
- 1 medium onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 whole lime (halved for juice)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add sliced onion and cook until golden and fragrant, 4–5 minutes, stirring occasionally.
- 3
Stir in curry paste and cook for 1 minute until the aroma intensifies and oil begins to separate.
- 4
Add chicken pieces and stir constantly, coating with curry, for 3–4 minutes until edges turn opaque.
- 5
Pour in coconut milk and bring to a gentle simmer for 1 minute, then add cooked rice and fold gently until combined.
- 6
Squeeze lime juice over the top, scatter cilantro, and serve hot directly from the skillet.
Tools you’ll need
- large skillet (12-inch or larger)
- wooden spoon
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
