Chicken Biryani in Microwave
Experience the magic of authentic flavors with this easy and irresistible Chicken Biryani made entirely in the microwave! Perfectly fluffy basmati rice is layered over tender, spiced chicken simmered in a rich yogurt-based masala, all infused with aromatic saffron, fresh mint, and cilantro. This recipe captures the essence of traditional biryani while simplifying the process, making it accessible to home cooks of all levels. With minimal cleanup and a cooking time of just 40 minutes, this one-pot wonder is perfect for busy weeknights or festive gatherings. Serve this fragrant microwave biryani hot, garnished with golden caramelized onions, alongside cool raita or a crisp salad for an unforgettable meal.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 300 grams Chicken (boneless, cut into small pieces)
- 0.5 cup Yogurt (plain)
- 1 large Onion (thinly sliced)
- 1 medium Tomato (finely chopped)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 2 Green chilies (slit lengthwise)
- 2 teaspoons Biryani masala powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Mint leaves (chopped)
- 2 tablespoons Milk
- 5 strands Saffron strands
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1.5 cups Water
Instructions
Rinse the basmati rice in water until it runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a small bowl, mix the saffron strands with warm milk and set aside to release the color and aroma.
In a microwave-safe dish, heat 2 tablespoons of vegetable oil for 1 minute on high power.
Add the sliced onions to the oil and microwave on high for 6-8 minutes, stirring halfway, until golden and caramelized. Remove half the onions and set aside for garnishing.
To the remaining onions, add garlic paste, ginger paste, and slit green chilies. Microwave for 1-2 minutes on high power to cook the spices.
Stir in the chopped tomato, biryani masala powder, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Microwave for 3-4 minutes until the oil begins to separate and the masala thickens.
Add the chicken pieces and yogurt to the masala. Mix well to coat the chicken. Microwave on high for 8-10 minutes, stirring halfway through, until the chicken is fully cooked and tender.
Spread the drained basmati rice evenly over the chicken masala in the dish. Add 1.5 cups of water and gently press down the mixture to level it.
Drizzle the saffron milk over the rice and sprinkle chopped cilantro and mint leaves on top.
Cover the dish with a microwave-safe lid or plastic wrap with small vents to let steam escape. Microwave on medium power for 15-18 minutes, or until the rice is cooked and water is fully absorbed.
Let the biryani rest for 5 minutes in the microwave after cooking. Fluff the rice gently with a fork.
Garnish with the reserved caramelized onions and serve hot with raita or a side salad.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.7 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
