Spiced Chicken Biryani Bowl Recipe

About this recipe

Spiced Chicken Biryani Bowl is your gateway to a hearty and aromatic Indian dinner. Perfectly cooked basmati rice, tender chicken, and a medley of traditional spices come together to create a flavor-packed bowl that's both comforting and satisfying. The coconut milk adds a creamy richness without dairy, making it suitable for various dietary preferences. This dish is ideal for a busy professional looking for a one-pot meal that can be whipped up in under an hour. With its 18g of protein, it's a nourishing choice that supports your health while delighting your taste buds. Serve it hot, garnished with fried onions and fresh coriander, for a complete dinner experience.

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
• 40 g Orika True Cinnamon Stick
• - Cloves Lavang Powder-10 Gm
• Pcs Elaichi Green Cardamom 10g
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 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)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the basmati rice in water for 30 minutes, then drain it completely.
2. 2. Heat oil in a deep pan and sauté sliced onions until golden brown, then remove half for garnish.
3. 3. Add cinnamon, cardamom, cloves, and bay leaf to the pan and sauté for 30 seconds until aromatic.
4. 4. Stir in ginger-garlic paste and cook for 1 minute until the raw smell disappears.
5. 5. Add diced tomatoes, turmeric powder, red chili powder, and garam masala, cooking until the tomatoes soften.
6. 6. Add chicken pieces and cook for 5 minutes, ensuring the spices coat the meat evenly.
7. 7. Pour in coconut milk and water, and bring the mixture to a simmer.
8. 8. Add the drained rice, spreading it evenly without stirring too much.
9. 9. Cover the pan with a tight-fitting lid and cook on low heat for 20 minutes.
10. 10. Turn off the heat and let the biryani rest for 5 minutes before uncovering.
11. 11. Fluff the rice gently with a fork and garnish with the reserved fried onions and chopped coriander leaves.
12. 12. Serve the biryani hot and enjoy its rich aroma and flavors.