Indian Chicken Biryani
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
324 kcal
-
Course
Main Course
-
Cuisine
Indian
Indian Chicken Biryani
Description
This Indian Chicken Biryani starts with marinating bone-in chicken pieces in full-fat coconut milk and salt, enhancing moisture and flavor. The chicken is browned in avocado oil, then cooked with onions, garlic, and a blend of warm spices including turmeric, cumin, ground ginger, thyme, and a cinnamon stick. White Basmati rice and chicken bone broth are added to the skillet, allowing the rice to absorb the aromatic flavors fully.
The finished dish combines tender, spiced chicken with fluffy, fragrant rice studded with golden raisins and topped with crunchy sliced almonds and fresh chopped parsley. The layering of spices and textures creates the characteristic complexity of biryani.
This dish serves as a complete meal, suitable for dinner or special occasions. It can cater to various dietary needs by omitting onions and garlic for a Low-FODMAP diet as noted.
Use well-stirred or slightly warmed coconut milk to incorporate fully. The marination step is flexible from 30 minutes to 24 hours, offering adaptability to meal planning.
Ingredients
- 2 to 3 pounds bone-in chicken pieces or 1.5 pounds boneless chicken thighs
- 1 cup coconut milk well stirred, full-fat, canned
- 1 tsp salt to taste, sea salt
- 2 Tbsp avocado oil
- 1/2 yellow onion chopped**
- 4 cloves garlic minced**
- 1 2/3 cups white Basmati rice
- 3.5 cups chicken bone broth
- 1 tsp Turmeric ground
- 1 tsp cumin dried
- 1 tsp ground ginger
- 1 tsp thyme dried
- 1 cinnamon stick
- 1/3 cup golden raisins
Toppings:
- 1/4 cup almonds sliced
- 1/3 cup parsley chopped, fresh
Instructions
- Transfer the raw chicken pieces to a large bowl (or a zip lock bag) with the coconut milk and sea salt. Stir everything well until the chicken is well-coated in coconut milk and cover the bowl with plastic wrap. Refrigerate for at least 30 minutes, or up to 24 hours.
- Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid) or Dutch oven.
- Place the marinated bone-in chicken pieces on the hot skillet and cook for 4 to 6 minutes, until chicken has browned. Flip and cook on the other side another 3 to 4 minutes. Reduce the heat to medium-low and cover the skillet. Continue cooking the chicken for 3 minutes.
- Remove chicken from skillet and set aside on a plate.
- Add the onion and garlic to the skillet and sauté, stirring occasionally, until onion is transparent, about 5 minutes. Add the remaining ingredients, including the browned chicken and the coconut milk from the marinade, and stir well. Increase heat and bring to a full boil. Cook for 3 minutes at a full boil. While the mixture is boiling, stir the contents of the skillet around to ensure the rice is evenly distributed so that it cooks evenly.
- Reduce the heat to low, cover, and cook 10 minutes.
- Turn off the heat and allow skillet to sit an additional 20 minutes, or until rice has absorbed all of the liquid. Stir well and serve with sliced almonds and fresh parsley or cilantro.
Notes
- Stir canned coconut milk thoroughly before use or warm briefly to combine separated solids and liquids evenly.
- For Low-FODMAP diets, omit onions and garlic from the recipe without compromising the core flavors.
- Marinate chicken in coconut milk and salt for at least 30 minutes or up to 24 hours for enhanced tenderness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 324kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
