Spicy Chicken Biryani Bowl Recipe

Indian cuisine · 336 calories

About this recipe

Step into the world of bold Indian flavors with this Spicy Chicken Biryani Bowl. Perfect for lunch, this dish combines tender chicken thighs marinated in garam masala, turmeric, and chili powder with fragrant long-grain rice cooked in a coconut milk base. The caramelized onions, garlic, ginger, and green chilies create an irresistible aroma, while fresh coriander leaves add a touch of freshness. With 610 calories and 32g of protein per serving, this biryani is both nourishing and satisfying. Ready in under an hour, it's a wonderful choice for a hearty and delicious meal. Whether you're a seasoned cook or trying biryani for the first time, the step-by-step instructions make it easy to prepare. Serve it hot and enjoy the rich taste of Indian spices blended perfectly in every bite.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 1 Combo Onion, Potato & Desi Tomato
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 25G Kp Mut Suk Mas
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash and soak the long-grain rice in water for 20 minutes, then drain.
  2. 2. Marinate the chicken thighs with garam masala, turmeric powder, red chili powder, coriander powder, and salt for 15 minutes.
  3. 3. Heat vegetable oil in a large pan and sauté the sliced onions until golden brown and caramelized.
  4. 4. Add minced garlic, ginger, and green chilies to the pan, stirring for 2 minutes until aromatic.
  5. 5. Add the chopped tomatoes and cook until they soften and the oil separates.
  6. 6. Mix the marinated chicken into the pan and cook on medium heat for 10 minutes until the chicken is browned.
  7. 7. Pour in the coconut milk and water, stirring to combine with the spices and chicken.
  8. 8. Add the soaked and drained rice to the pan, stirring gently to mix everything evenly.
  9. 9. Cover the pan with a tight-fitting lid and let it cook on low heat for 15-20 minutes until the rice is fully cooked and absorbs the liquid.
  10. 10. Once done, fluff the rice gently with a fork and garnish with chopped coriander leaves.
  11. 11. Serve the biryani warm in bowls, enjoying the rich aroma and perfectly balanced spices.