Chicken Biryani with Salad
A quick and flavorful chicken biryani served with a fresh salad. This simplified version uses everyday ingredients and comes together in about 30 minutes, perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 cup basmati rice
- 1 lb chicken thighs
- 1 medium onion
- 2 cloves garlic
- 2 tbsp biryani spice blend
- 1 medium carrot
Instructions
- 1
Rinse 1 cup basmati rice until water runs clear. Cook in 2 cups water with a pinch of salt until tender, about 15 minutes. Drain and set aside.
- 2
While rice cooks, slice 1 onion and mince 2 garlic cloves. Cut 1 lb chicken thighs into bite-size pieces and peel 1 carrot into ribbons.
- 3
In a large skillet over medium-high heat, add 2 tbsp oil and cook onion until golden, about 5 minutes. Add garlic and chicken, cook until chicken is browned and cooked through, about 8 minutes.
- 4
Stir in 2 tbsp biryani spice blend and 1/4 cup water. Simmer until sauce thickens, about 3 minutes. Add carrot ribbons and cook 2 minutes more.
- 5
Serve chicken mixture over rice with fresh salad on the side. Add cilantro or cashews if you have them.
Tools you’ll need
- Large skillet
- Pot for rice
- Knife and cutting board
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