Chicken Biryani | Pantry Dropper

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 2 cups basmati rice
• 2 cups water
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tomatoes, diced
• 1/2 cup frozen peas
• 3 tbsp vegetable oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Rinse the basmati rice until the water runs clear, then soak for 30 minutes. Drain well.
2. 2 Season chicken with salt, turmeric, cumin, coriander, and chili powder. Set aside.
3. 3 Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
4. 4 Add garlic and ginger, cook for 1 minute. Stir in tomatoes and cook until softened.
5. 5 Add the seasoned chicken, ensuring it's coated with the tomato mixture. Cook until browned.
6. 6 Drain rice and add to the pot along with peas and water. Bring to a boil, then reduce heat to low.
7. 7 Cover and simmer for 20 minutes, or until rice is tender and liquid absorbed. Ensure chicken reaches an internal temperature of 165°F.
8. 8 Garnish with cilantro before serving.

Nutrition

Tips

• For extra flavor, soak the rice with a pinch of salt during soaking time.
• Feel free to swap peas for other veggies like diced carrots or beans.
• Double-check chicken temperature with a meat thermometer to ensure safety.
• For a smoky touch, add a teaspoon of garam masala before garnishing.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep it moist. Freezes well for up to 1 month.

Serving Suggestions

• Pair with cooling cucumber raita.
• Serve with a side of tangy mango chutney.
• Add a simple green salad for a fresh contrast.
• Enjoy with warm naan bread.

FAQ