Coconut Chicken Biryani Bowl
Fragrant basmati rice layered with spiced coconut chicken, skipping the classical long simmer for a quick-cook weeknight version. Creamy, aromatic, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
8 items — tap to check off
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Open the appInstructions
Step 1
Boil rice in salted water until al dente, about 12 minutes. Drain and set aside.
Step 2
Heat 2 tbsp oil in a large skillet over medium-high. Add onion slices; cook 3 minutes until edges curl and golden.
Step 3
Stir in ginger-garlic paste and cardamom. Cook 30 seconds until fragrant, then add chicken pieces.
Step 4
Brown chicken, stirring occasionally, 5 minutes until mostly cooked through. Season with garam masala and salt.
Step 5
Pour in coconut milk and stir. Layer cooked rice over the mixture without stirring; cover and cook 2 minutes.
Step 6
Remove from heat. Fold in cilantro and mint. Serve hot from the skillet.
Tools you’ll need
- medium pot (for rice)
- large skillet with lid (12-inch)
- wooden spoon
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