20-Min Thalassery Chicken Biryani
Fragrant basmati rice layered with ginger-garlic chicken and caramelized onions, finished with a touch of yogurt for creaminess. A weeknight shortcut to Kerala's iconic biryani.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups basmati rice
- ¾ lb boneless chicken thighs, cut into 1-inch pieces
- ¼ cup plain yogurt
- 1.5 tbsp ginger-garlic paste
- 1 medium yellow onion, thinly sliced
- 3 tbsp ghee or neutral oil
- 1.5 tsp biryani spice blend (or garam masala + 0.5 tsp cumin seed)
- ¼ cup fresh mint and cilantro, chopped
Instructions
- 1
Boil salted water in a pot. Add rice and cook until 70% done, ~8 min. Drain and set aside.
- 2
Heat ghee in a large skillet over medium. Fry sliced onion until deep golden, ~6 min, stirring occasionally. Set aside.
- 3
In the same skillet, toss chicken with yogurt, ginger-garlic paste, biryani spice, salt, and pepper. Cook over medium-high until chicken is opaque, ~5 min.
- 4
Layer half the parcooked rice over the chicken, then half the fried onions. Add remaining rice and onions on top.
- 5
Cover the skillet tightly with foil, then place the lid on top. Turn heat to low and steam for 5 min until rice is tender.
- 6
Remove from heat. Gently fluff rice with a fork, scatter mint and cilantro over top, and serve hot.
Tools you’ll need
- large pot (for boiling rice)
- large skillet with lid (12-inch cast iron or stainless steel)
- foil
- fork
- cutting board and knife
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