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Easy Chicken Biryani
Fragrant layered rice and spiced chicken, an Indian classic. Steaming the rice and chicken together at the end, tightly covered, is what gives biryani its distinct layered texture rather than a mixed pilaf.
Ingredients
Instructions
Marinate the chicken in yogurt and biryani spices for 30 minutes, then cook in a hot pan until sealed on all sides.
Parboil the soaked rice in well-salted water until just short of fully cooked, it should still have a firm bite, since it finishes cooking in the next step.
Layer the parboiled rice over the chicken, then cover the pot tightly with a lid.
Steam on low heat for 25 minutes without lifting the lid, then top with fried onion before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
