Golden Chicken Biryani Bowl Recipe

About this recipe

Golden Chicken Biryani Bowl is a delightful Indian dish that's both hearty and aromatic. Tender chicken thighs are cooked with a medley of spices, tomatoes, and coconut milk to form a flavorful base. Layered with basmati rice and steamed to perfection, this one-pan wonder is garnished with crispy fried onions, fresh coriander, and mint for a burst of freshness. With 50g of protein and 185g of carbohydrates, it’s not just delicious but also a nutritious choice for a filling lunch. The process is straightforward, making it ideal for meal prep or a comforting family meal. Pair it with a simple raita or enjoy it as it is for a taste of Indian culinary bliss!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 1 Combo Onion, Potato & Desi Tomato
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 500 ml Oil (For Frying)
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Bunch Mint Leaves (Pudina)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (50 g) Tmi Colman Tezpatta Bay Leaves
• 40 g Orika True Cinnamon Stick
• - Cloves Lavang Powder-10 Gm
• 25 g Zoff Green Cardamom
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain it thoroughly.
2. 2. Heat vegetable oil in a large pan and fry the onions until golden brown, then set aside half for garnishing.
3. 3. Add bay leaves, cinnamon stick, cloves, and cardamom to the remaining oil, and sauté until aromatic.
4. 4. Stir in the ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
5. 5. Add the tomatoes, turmeric powder, red chili powder, and garam masala, cooking until the oil separates.
6. 6. Mix in the chicken thighs and cook for 5-7 minutes until the chicken is browned and coated in spices.
7. 7. Pour in the coconut milk and 200 ml of water, stirring well, and bring to a simmer.
8. 8. Layer the soaked rice evenly over the chicken mixture without stirring.
9. 9. Add the remaining water, sprinkle with salt, and cover the pan with a tight-fitting lid.
10. 10. Cook on low heat for 20 minutes, allowing the rice to steam and absorb the flavors.
11. 11. Turn off the heat and let the biryani rest for 10 minutes before fluffing it gently with a fork.
12. 12. Garnish with the reserved fried onions, coriander, and mint leaves before serving.