Single Plate Chicken Biryani
Indulge in the rich, aromatic flavors of Single Plate Chicken Biryani, a perfectly portioned dish designed for one. This recipe captures the essence of traditional biryani while simplifying the process for everyday cooking. Tender chicken breast is marinated in a blend of yogurt, ginger-garlic paste, and warm spices like turmeric and biryani masala to create a succulent base, layered with partially cooked basmati rice infused with whole garam masala. Fresh mint, coriander leaves, and a drizzle of ghee elevate the dish with refreshing notes and luscious richness. Finished with crispy fried onions and a squeeze of lemon, each spoonful is a harmony of bold spices and delicate textures. Ready in just an hour, this easy biryani recipe is perfect for a quick yet satisfying meal. Pair it with cool raita to round out the flavors and enjoy homemade restaurant-style dining at its finest!
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Recipe Information
Ingredients
- 100 grams Basmati rice
- 150 grams Chicken breast
- 50 grams Plain yogurt
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Biryani masala
- 5 pieces Fresh mint leaves
- 5 pieces Fresh coriander leaves
- 1 whole Green chilies
- 1 whole Large onion
- 2 tablespoons Cooking oil
- 1 teaspoon Ghee
- 0.5 teaspoon Salt
- 0.5 whole Lemon
- 1 set Whole garam masala (cinnamon stick, cloves, cardamom)
Instructions
Rinse the basmati rice thoroughly with water and soak it in a bowl for about 20 minutes.
Meanwhile, cut the chicken breast into small bite-sized pieces.
In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and salt. Set aside for 10 minutes.
Slice the onion thinly and fry in 1 tablespoon of cooking oil until golden brown. Set half aside for garnishing.
To the remaining onions, add the marinated chicken and cook on medium heat until the chicken is tender and cooked through, about 10 minutes.
In another pot, bring about 1 liter of water to a boil. Add a pinch of salt, whole garam masala set, and 1 teaspoon of oil. Add the soaked rice and cook until 70% done. Drain the rice and set aside.
In the pot with the chicken, layer the half-cooked rice over the chicken. Sprinkle chopped mint leaves, coriander leaves, and green chilies on top.
Drizzle the ghee over the rice and squeeze the lemon juice on top. Add the remaining fried onions as garnish.
Cover the pot tightly with a lid and cook on a low flame for 15 minutes or until the rice is fully cooked.
Turn off the heat and let it rest for another 5 minutes before serving.
Gently mix the rice and chicken before serving to ensure even distribution of flavors.
Serve hot with raita or your favorite side dish.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 251 mg | 19% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1147 mg | 24% | |
*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.
