One-Pot High-Protein Chicken Biryani (Oven Method)

75 mins
Serves 4
instagram.com

Directions

  1. 1Rinse basmati rice well, then soak it in cold water for a minimum of 20 minutes.
  2. 2Rinse basmati rice well, then soak it in cold water for a minimum of 20 minutes.
  3. 3Rinse basmati rice well, then soak it in cold water for a minimum of 20 minutes.
  4. 4Preheat the oven to 320°F (160°C).
  5. 5Preheat the oven to 320°F (160°C).
  6. 6Preheat the oven to 320°F (160°C).
  7. 7Heat 1 tsp of oil and fry bay leaves, cinnamon sticks, cardamom pods, and cloves for 5 seconds; then set them aside.
  8. 8Heat 1 tsp of oil and fry bay leaves, cinnamon sticks, cardamom pods, and cloves for 5 seconds; then set them aside.
  9. 9Heat 1 tsp of oil and fry bay leaves, cinnamon sticks, cardamom pods, and cloves for 5 seconds; then set them aside.
  10. 10Heat 2 Tbsp of oil and fry the thinly sliced red onions for 3 minutes.
  11. 11Heat 2 Tbsp of oil and fry the thinly sliced red onions for 3 minutes.
  12. 12Heat 2 Tbsp of oil and fry the thinly sliced red onions for 3 minutes.
  13. 13Add ginger paste and garlic paste to the onions and cook for 1 minute.
  14. 14Add ginger paste and garlic paste to the onions and cook for 1 minute.
  15. 15Add ginger paste and garlic paste to the onions and cook for 1 minute.
  16. 16Add chopped tomatoes and cook for 5 minutes.
  17. 17Add chopped tomatoes and cook for 5 minutes.
  18. 18Add chopped tomatoes and cook for 5 minutes.
  19. 19Mix the coriander, turmeric, cayenne, garam masala, cumin seeds, black pepper, and salt with 1-2 Tbsp of water.
  20. 20Mix the coriander, turmeric, cayenne, garam masala, cumin seeds, black pepper, and salt with 1-2 Tbsp of water.
  21. 21Mix the coriander, turmeric, cayenne, garam masala, cumin seeds, black pepper, and salt with 1-2 Tbsp of water.
  22. 22Toss the diced chicken thighs with the spice mixture for 1-2 minutes, without cooking them through.
  23. 23Toss the diced chicken thighs with the spice mixture for 1-2 minutes, without cooking them through.
  24. 24Toss the diced chicken thighs with the spice mixture for 1-2 minutes, without cooking them through.
  25. 25Add the drained rice to the dish.
  26. 26Add the drained rice to the dish.
  27. 27Add the drained rice to the dish.
  28. 28Pour in the coconut milk and chicken broth, then stir.
  29. 29Pour in the coconut milk and chicken broth, then stir.
  30. 30Pour in the coconut milk and chicken broth, then stir.
  31. 31Tuck in the whole spices previously set aside.
  32. 32Tuck in the whole spices previously set aside.
  33. 33Tuck in the whole spices previously set aside.
  34. 34Cover the dish and bake at 320°F (160°C) for 35-45 minutes.
  35. 35Cover the dish and bake at 320°F (160°C) for 35-45 minutes.
  36. 36Cover the dish and bake at 320°F (160°C) for 35-45 minutes.
  37. 37Check at 35 minutes; if the rice isn’t cooked, add 2-4 tablespoons of water or broth, cover, and cook for another 5-10 minutes.
  38. 38Check at 35 minutes; if the rice isn’t cooked, add 2-4 tablespoons of water or broth, cover, and cook for another 5-10 minutes.
  39. 39Check at 35 minutes; if the rice isn’t cooked, add 2-4 tablespoons of water or broth, cover, and cook for another 5-10 minutes.
  40. 40Let the biryani rest for 10 minutes after baking.
  41. 41Let the biryani rest for 10 minutes after baking.
  42. 42Let the biryani rest for 10 minutes after baking.
  43. 43Fluff the biryani with a fork.
  44. 44Fluff the biryani with a fork.
  45. 45Fluff the biryani with a fork.
  46. 46Garnish with cilantro, mint, and lime; serve with Greek yogurt.
  47. 47Garnish with cilantro, mint, and lime; serve with Greek yogurt.
  48. 48Garnish with cilantro, mint, and lime; serve with Greek yogurt.

Ingredients

  • 1.33 lb boneless, skinless chicken thighs, diced
  • 1.33 lb boneless, skinless chicken thighs, diced
  • 1.33 lb boneless, skinless chicken thighs, diced
  • 1 cup basmati rice, well washed
  • 1 cup basmati rice, well washed
  • 1 cup basmati rice, well washed
  • 2 Tbsp ghee or vegetable oil
  • 2 Tbsp ghee or vegetable oil
  • 2 Tbsp ghee or vegetable oil
  • 1 tsp ghee or vegetable oil
  • 1 tsp ghee or vegetable oil
  • 1 tsp ghee or vegetable oil
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 2 red onions, thinly sliced
  • 2 red onions, thinly sliced
  • 2 red onions, thinly sliced
  • 2 tomatoes, chopped
  • 2 tomatoes, chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1.5 tsp coriander
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 0.5 tsp cumin seeds (or ground)
  • 0.5 tsp cumin seeds (or ground)
  • 0.5 tsp cumin seeds (or ground)
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • 3 Tbsp coconut milk
  • 3 Tbsp coconut milk
  • 3 Tbsp coconut milk
  • 1.25 cups chicken broth
  • 1.25 cups chicken broth
  • 1.25 cups chicken broth
  • cilantro
  • cilantro
  • cilantro
  • mint
  • mint
  • mint
  • lime
  • lime
  • lime
  • Greek yogurt
  • Greek yogurt
  • Greek yogurt

Equipment

Always Pan by Our Placeoven

Tips

  • Soak rice for at least 20 minutes for best results.
  • Bloom whole spices in oil for 5 seconds to enhance aroma.
  • Do not cook chicken through during the browning stage.
  • Adjust oven time based on cookware type.
  • If rice isn't cooked after 35 mins, add 2-4 tbsps of water or broth, cover and cook another 5-10mins.
  • Allow the biryani to rest for 10 minutes after baking before fluffing and serving.