Fragrant Chicken Biryani Bowl Recipe

Indian cuisine · 336 calories

About this recipe

Introducing the Fragrant Chicken Biryani Bowl, a timeless Indian dish that combines tender chicken, basmati rice, and a symphony of aromatic spices. This biryani is not just a meal but an experience, offering layers of flavor and texture that delight the palate. Succulent chicken is cooked in a rich blend of coconut milk, tomatoes, and a medley of whole and ground spices, creating a deeply satisfying base. The basmati rice, fragrant and fluffy, absorbs the essence of the chicken and spices, while the fresh mint and coriander add a touch of brightness that perfectly complements the dish’s warm, complex flavors. Packed with 32 grams of protein per serving, this biryani is a fantastic choice for a hearty lunch that fuels your day. Whether you're serving it for a special occasion or indulging in a comforting weekday meal, this recipe is sure to impress both your taste buds and your guests.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • 1 pack (25 g) Popular Essentials Cinnamon Whole (Dalchini)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash and soak the basmati rice for 20 minutes and drain well.
  2. 2. Heat oil in a large pan and sauté whole spices until fragrant.
  3. 3. Add sliced onions and fry until golden brown, stirring regularly.
  4. 4. Stir in ginger-garlic paste and chopped green chilies, cooking until aromatic.
  5. 5. Add chopped tomatoes, turmeric, red chili powder, and salt, cooking until soft.
  6. 6. Add chicken pieces and cook until lightly browned and sealed.
  7. 7. Pour in coconut milk and a splash of water, simmering for 10 minutes.
  8. 8. Layer the soaked rice over the chicken mixture evenly.
  9. 9. Sprinkle coriander and mint leaves over the rice layer.
  10. 10. Cover the pan with a tight-fitting lid and cook on low heat for 15 minutes.
  11. 11. Turn off the heat and let the biryani rest for 10 minutes before opening.
  12. 12. Gently mix the layers together before serving warm.