20-Min Chicken Biryani Bowl
Fragrant basmati rice layered with spiced chicken, cabbage slaw, and cooling raita — all in one skillet in under 20 minutes. Skip the sealed-pot slow cook; this is the weeknight version that still tastes incredible.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high. Season chicken with salt, pepper, and biryani spice.
Step 2
Add chicken to the skillet and brown, stirring occasionally, until no pink remains, about 6 minutes.
Step 3
Stir in cooked basmati rice, breaking up any clumps. Toss for 1 minute until heated through.
Step 4
Push rice mixture to the side. Add 1 tbsp oil and sauté sliced onion and green chilies until soft, 2 minutes.
Step 5
Mix yogurt with half the sliced cabbage and a squeeze of lemon to make raita. Season with salt.
Step 6
Divide biryani between plates. Top with remaining fresh cabbage slaw and yogurt raita. Serve immediately.
Tools you’ll need
- 12-inch skillet or large shallow pan
- cutting board
- chef's knife
- wooden spoon or spatula
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