One-Pot High-Protein Chicken Biryani (Oven Method)
Directions
- 1Rinse basmati rice well, then soak it in cold water for a minimum of 20 minutes.
- 2Preheat the oven to 320°F (160°C).
- 3Heat 1 tsp of oil and fry bay leaves, cinnamon sticks, cardamom pods, and cloves for 5 seconds; then set them aside.
- 4Heat 2 Tbsp of oil and fry the thinly sliced red onions for 3 minutes.
- 5Add ginger paste and garlic paste to the onions and cook for 1 minute.
- 6Add chopped tomatoes and cook for 5 minutes.
- 7Mix the coriander, turmeric, cayenne, garam masala, cumin seeds, black pepper, and salt with 1-2 Tbsp of water.
- 8Toss the diced chicken thighs with the spice mixture for 1-2 minutes, without cooking them through.
- 9Add the drained rice to the dish.
- 10Pour in the coconut milk and chicken broth, then stir.
- 11Tuck in the whole spices previously set aside.
- 12Cover the dish and bake at 320°F (160°C) for 35-45 minutes.
- 13Check 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.
- 14Let the biryani rest for 10 minutes after baking.
- 15Fluff the biryani with a fork.
- 16Garnish with cilantro, mint, and lime; serve with Greek yogurt.
Ingredients
- 1.33 lb boneless, skinless chicken thighs, diced
- 1 cup basmati rice, well washed
- 2 Tbsp ghee or vegetable oil
- 1 tsp ghee or vegetable oil
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 red onions, thinly sliced
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1.5 tsp coriander
- 1 tsp turmeric
- 1 tsp cayenne
- 1 tsp garam masala
- 0.5 tsp cumin seeds (or ground)
- 0.5 tsp black pepper
- to taste salt
- 3 Tbsp coconut milk
- 1.25 cups chicken broth
- cilantro
- mint
- lime
- 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.
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