Fragrant Chicken Biryani Bowl Recipe

About this recipe

Fragrant Chicken Biryani Bowl is the ultimate comfort food for lunch or dinner. This North Indian classic combines tender chicken thighs, perfectly cooked basmati rice, and a medley of aromatic spices to deliver a flavorful and satisfying one-pot meal. The chicken is marinated and cooked in a rich blend of ginger, garlic, yogurt, and spices, creating a depth of flavor that pairs beautifully with the fragrant rice. The addition of mint and coriander leaves adds a fresh, vibrant touch. Cooking this dish is an engaging process, as you layer and steam the rice and chicken together, allowing the flavors to meld harmoniously. Packed with 32g of protein, this biryani is not only delicious but also a nutritious option. Serve it on a cozy family gathering or as a celebratory meal—it's sure to impress!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 500 g Minimeal Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 100g Greek Yogurt
• medium Chilli Green Long
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 40 g Orika True Cinnamon Stick
• 50 g Cloves
• 500 G Mongri Fali/Radish Pods(500 Gm)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Everest Garam Masala Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. Heat oil in a large pan and sauté sliced onions until golden brown and caramelized.
3. 3. Add ginger paste, garlic paste, and green chilies to the pan and cook for 2 minutes.
4. 4. Mix in chopped tomatoes, turmeric, red chili powder, and garam masala, cooking until the oil separates.
5. 5. Add chicken pieces to the pan, stirring to coat them with the spice mixture, and cook for 10 minutes.
6. 6. Stir in plant-based yogurt, mint leaves, and coriander leaves, simmering for 5 more minutes.
7. 7. Meanwhile, in a separate pot, boil water with cinnamon, cloves, cardamom pods, and bay leaf.
8. 8. Add the soaked rice to the boiling water and cook until 70% done, then drain the rice.
9. 9. Layer the partially cooked rice over the chicken mixture in the pan, covering evenly.
10. 10. Cover the pan with a tight lid and cook on low heat for 15 minutes to allow the flavors to blend.
11. 11. Turn off the heat and let the biryani rest for 5 minutes before serving.
12. 12. Gently fluff the rice and chicken, then serve hot with a garnish of coriander leaves.