Indian Chicken Biryani

Ingredients for Indian Chicken Biryani

I always keep basmati rice on hand because it makes this dish so much better. Here is what you need to get started.

• 1 pound chicken (cut into strips) – I usually use chicken thighs for extra flavor
• 2 tablespoons flour
• 1 teaspoon kosher salt
• 0.5 teaspoon pepper
• 2 teaspoons yellow curry powder
• 2 to 3 tablespoons olive oil
• 1 large onion (chopped)
• 5 large carrots (sliced)
• 2 to 3 cloves garlic (smashed and minced) – I recommend using fresh garlic for the best aroma
• 2 tablespoons yellow curry powder
• 1 teaspoon ginger powder
• 2 cups dry basmati rice – My preference is long-grain basmati for fluffy results
• 3.5 cups water
• 2 teaspoons kosher salt
• 2 tablespoons butter
• 0.5 cup cilantro (chopped)
• 0.5 cup cashews (chopped) – Pro tip: Toast the cashews in a dry pan before adding them

Step-by-Step Instructions

In my experience, searing the chicken in batches is the secret to getting a great texture.

Step 1: Slice the chicken and pat dry. Combine flour, 1 teaspoon salt, pepper, and 2 teaspoons curry powder in a bowl. Dredge the chicken in the mixture.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 1 to 3 minutes per side until browned. Avoid crowding the pan so it does not steam.

Step 3: Remove the chicken. Add more oil and sauté the onions for 3 to 5 minutes. Microwave the sliced carrots with 1 tablespoon of water for 3 to 5 minutes until just starting to soften so they finish cooking perfectly in the pan. Add them to the skillet.

Step 4: Add garlic, 2 tablespoons curry powder, and ginger. Cook for 2 minutes until fragrant and toasty.

Step 5: Stir in rice, water, and 2 teaspoons salt. Return the chicken to the skillet. Cover and bring to a boil, then reduce heat to low and cook for 17 minutes until done. Stir in butter, cilantro, and cashews.

What to Serve with Indian Chicken Biryani

The best sides for Indian chicken biryani add creamy textures and fresh crunch to balance the warm spices.

Cucumber Raita: Cool yogurt mixed with diced cucumbers tames the heat perfectly.

Warm Naan Bread: Soft flatbread is essential for scooping up every bite of rice.

Cheesy Chicken Broccoli Orzo: If you want to add another cozy carb to the table, this cheesy orzo is a hit with kids.

Broccoli Cheddar Soup: Starting the meal with a warm cup of soup makes this dinner feel like a full restaurant experience.

Texas Roadhouse Seasoned Rice: If you want extra grains on the table, this seasoned rice pairs nicely with the main dish.

Garlic Herb Chicken Carrot Plate: Looking for more carrot-heavy meals? This simple plate uses similar ingredients in a whole new way.

Creamy Smothered Chicken and Rice: For another night when you want easy chicken and rice, this creamy version is amazing.

Slow Cooker Lemon Herb Chicken and Rice: This hands-off rice dish is great when you have a bit more time to let flavors meld.

Sheet Pan Chicken Pitas: If you love quick chicken dinners, these pitas are a great alternative to add to your weekly rotation.

Storage & Serving Tips

Store leftover Indian chicken biryani in an airtight container in the fridge for up to five days. It also freezes well for quick meals later.

I recommend reheating it in a skillet with a splash of water to bring the rice back to life. Pro tip: Add a pat of butter on top while reheating to restore the rich flavor and keep the rice from drying out.

FAQs

Indian Chicken Biryani

This stove top Chicken Biryani is a delicious 30 minute dinner! It is so easy to make and is a healthy weeknight dinner that everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Indian

Calories: 681

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken cut into strips
• 2 tbsp flour
• 1 tsp kosher salt
• 0.5 tsp pepper
• 2 tsp yellow curry powder
• 2 tbsp olive oil
• 1 large onion chopped
• 5 large carrots sliced
• 2 cloves garlic smashed and minced
• 2 tbsp yellow curry powder
• 1 tsp ginger powder
• 2 cups dry basmati rice
• 3.5 cups water
• 2 tsp kosher salt
• 2 tbsp butter
• 0.5 cup cilantro chopped
• 0.5 cup cashews chopped

Equipment

• Large high-sided skillet with lid
• Medium microwave-safe bowl

Method

 

1. Slice the chicken into strips and pat dry with paper towels. Combine flour, 1 teaspoon salt, pepper, and 2 teaspoons curry powder in a small bowl. Dredge each piece of chicken in the flour mixture.
2. Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Sear the chicken in batches for 1 to 3 minutes per side until browned. Avoid crowding the pan so the chicken does not steam. Remove to a plate and set aside.
3. Swirl another tablespoon of olive oil into the hot pan. Add chopped onions and sauté for 3 to 5 minutes. Microwave sliced carrots with 1 tablespoon of water for 3 to 5 minutes until just starting to soften, then add them to the pan with the onions.
4. Add garlic and sauté for 1 minute until fragrant. Stir in 2 tablespoons curry powder and 1 teaspoon ginger, cooking for another 1 to 2 minutes until toasty.
5. Stir in the rice, water, and 2 teaspoons salt. Add the chicken back into the pan. Cover tightly with a lid and turn heat to high until it boils, then reduce to low. Cook on low for 17 minutes until rice is tender and chicken is cooked through.
6. Remove from heat and stir in 2 tablespoons of butter, chopped cilantro, and chopped cashews. Serve warm with plain yogurt and cucumbers.

Notes

Serve with plain yogurt and cucumbers, or Roti and Naan bread. You can add golden raisins for a pop of sweetness if desired.