Servings
Font
Back
Indian Chicken Biryani
4.6 from 54 votes

Indian Chicken Biryani

Indian Chicken Biryani prepared with bone-in chicken marinated in full-fat coconut milk and seasoned with turmeric, cumin, ginger, thyme, and cinnamon. The rice is cooked with the flavorful chicken and broth, then garnished with golden raisins, sliced almonds, and fresh parsley, delivering a fragrant, spiced, and layered rice dish with tender chicken pieces.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 servings
Calories: 324 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Heat the oil in a large skillet (you’ll need a deep skillet with a lid that can hold liquid) or Dutch oven.
  3. 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.
  4. Remove chicken from skillet and set aside on a plate.
  5. 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.
  6. Reduce the heat to low, cover, and cook 10 minutes.
  7. 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

Serving 1of 6 Calories 324kcal (16%) Carbohydrates 21g (7%) Protein 31g (62%) Fat 7g (11%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 324

% 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.