Coconut Chicken Biryani Bowl
Fragrant basmati rice layered with spiced coconut chicken, skipping the classical long simmer for a quick-cook weeknight version. Creamy, aromatic, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 cups basmati rice
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ¾ cup coconut milk, full-fat canned
- ½ large yellow onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 3 whole green cardamom pods, lightly crushed
- ¼ cup cilantro and mint (fresh, chopped)
Instructions
- 1
Boil rice in salted water until al dente, about 12 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Add onion slices; cook 3 minutes until edges curl and golden.
- 3
Stir in ginger-garlic paste and cardamom. Cook 30 seconds until fragrant, then add chicken pieces.
- 4
Brown chicken, stirring occasionally, 5 minutes until mostly cooked through. Season with garam masala and salt.
- 5
Pour in coconut milk and stir. Layer cooked rice over the mixture without stirring; cover and cook 2 minutes.
- 6
Remove from heat. Fold in cilantro and mint. Serve hot from the skillet.
Tools you’ll need
- medium pot (for rice)
- large skillet with lid (12-inch)
- wooden spoon
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