25-Min Fragrant Chicken Biryani Rice
Spiced chicken and basmati rice layered with warm spices, topped with crispy shallots and cashews. A streamlined weeknight take on the classic that skips the long soak and layering ritual.
- Total time
- 25 min
- Servings
- 4
- Calories
- 720
- Protein
- 42g
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
- 2 cups basmati rice, rinsed
- 1 large onion, thinly sliced
- ½ cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp mixed whole spices (cardamom pods, cinnamon stick, cloves, star anise)
- ½ cup fried shallots
- ½ cup roasted cashew nuts
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high. Add sliced onion; cook stirring until deep golden brown, about 5 minutes.
- 2
Add ginger-garlic paste and whole spices; stir constantly for 30 seconds until fragrant.
- 3
Add chicken pieces; stir to coat with spices. Cook 3 minutes until surface loses its raw look (inside doesn't need to be cooked through yet).
- 4
Stir in yogurt until chicken is evenly coated. Add rinsed rice and 3.5 cups water; bring to a boil.
- 5
Once boiling, cover tightly and reduce heat to low. Cook 12 minutes until rice is tender and liquid is absorbed.
- 6
Fluff rice with a fork. Top with fried shallots and cashew nuts. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups
- fork for fluffing
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