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Weeknight Chicken Biryani
Weeknight Chicken Biryani
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Quick and flavorful Indian-inspired Chicken Biryani cooked on the stovetop with turmeric and ginger. Ready in under an hour!
Ingredients:
  • 1 1/2 cups (150g) long-grain white rice, like basmati
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper, or more to taste
  • 1 large yellow onion, coarsely chopped
  • 1 piece (2 inches) fresh ginger, peeled and finely chopped
  • 1/2 teaspoon ground cardamom, plus more to taste
  • 1 stick cinnamon
  • 1 bay leaf
  • 1/2 cup golden raisins
  • 2 1/2 cups chicken stock or water
  • 1/4 cup skinned or unskinned whole almonds, or sliced almonds
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Rinse the rice: Swirl the rice in a bowl of water with your hands, then transfer it to a fine-mesh strainer. Refill the bowl with water, add the rice back in, and swirl until the water runs clear. Drain the rice in the strainer until ready to use. Repeat rinsing if water is still cloudy.
  • Cut each chicken thigh in half along the bone to create uneven pieces. Season the chicken generously with salt and pepper.
  • Sear the chicken in a large Dutch oven or heavy pot over medium heat with oil until skin is crispy, about 5 minutes per side. Transfer chicken to a bowl and keep 2 tablespoons of fat in the pan.
  • In a pot over medium-low heat, sauté the onion and ginger for 8 minutes until softened. Stir in the turmeric and cardamom and cook for an additional minute.
  • Combine the rice with the onion and spices in the pan. Place the seared chicken back in the pan, including any juices. Coat the chicken pieces with the spices, then add cinnamon, bay leaf, raisins, and water.
  • For the biryani, bring the water to a boil, then cover and simmer for 18 minutes until the rice is tender and the chicken is cooked through. Let it rest off the heat for 5 minutes before serving.
  • Toast the almonds in a dry skillet over medium heat, shaking often, for about 5 minutes until fragrant. Coarsely chop.
  • Serve the biryani by discarding the bay leaf and cinnamon stick. Adjust seasoning with salt, pepper, or cardamom to your liking. Garnish with almonds and cilantro before serving.

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