Spicy Indian Style Skillet Chicken Biriyani
Dive into the bold, aromatic flavors of this Spicy Indian Style Skillet Chicken Biriyani! This one-pot delight combines tender, marinated chicken thighs, perfectly spiced basmati rice, and a symphony of warm, fragrant spices like cinnamon, cardamom, and cloves, all cooked together in a single skillet. Enhanced with golden caramelized onions, tangy tomatoes, cooling yogurt, and fresh herbs like cilantro and mint, this recipe delivers an authentic biriyani experience with a streamlined cooking process. Ready in just an hour, this dish is perfect for weeknight dinners or special occasions, offering restaurant-quality flavor in the comfort of your home. Serve it warm, garnished with a drizzle of lemon juice, for a satisfying, crowd-pleasing meal that showcases the magic of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1.5 cups Basmati rice
- 0.5 cups Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Onions (thinly sliced)
- 2 medium Tomatoes (diced)
- 2 medium Green chilies (slit lengthwise)
- 3 tablespoons Vegetable oil
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 3 pieces Cardamom pods
- 1 piece Bay leaf
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.25 cups Cilantro (chopped)
- 0.25 cups Mint leaves (chopped)
- 2.5 cups Water
- 1.5 teaspoons Salt
- 1 tablespoon Lemon juice
Instructions
Marinate the chicken by mixing it with yogurt, garlic, ginger, turmeric powder, red chili powder, ground coriander, and 0.5 teaspoons of salt. Set aside for at least 15 minutes.
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain.
Heat a large skillet over medium heat and add vegetable oil. Once the oil is hot, add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1 minute until fragrant.
Add the sliced onions to the skillet and sauté until golden brown, about 8-10 minutes.
Add the diced tomatoes and green chilies to the skillet. Cook until the tomatoes soften and the mixture becomes a thick paste, about 5-7 minutes.
Add the marinated chicken to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken begins to brown.
Add the drained rice to the skillet and gently stir to combine with the chicken and spices.
Pour in the 2.5 cups of water, add 1 teaspoon of salt, and mix gently. Cover the skillet with a tight-fitting lid and reduce the heat to low.
Cook for 20-25 minutes, or until the rice is cooked through and the water has been absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes.
Fluff the biriyani gently with a fork. Garnish with chopped cilantro, mint leaves, and a drizzle of lemon juice.
Serve warm and enjoy your Spicy Indian Style Skillet Chicken Biriyani!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 788 mg | 17% | |
*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.
