20-Min Thalassery Chicken Biryani
Fragrant basmati rice layered with ginger-garlic chicken and caramelized onions, finished with a touch of yogurt for creaminess. A weeknight shortcut to Kerala's iconic biryani.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil salted water in a pot. Add rice and cook until 70% done, ~8 min. Drain and set aside.
Step 2
Heat ghee in a large skillet over medium. Fry sliced onion until deep golden, ~6 min, stirring occasionally. Set aside.
Step 3
In the same skillet, toss chicken with yogurt, ginger-garlic paste, biryani spice, salt, and pepper. Cook over medium-high until chicken is opaque, ~5 min.
Step 4
Layer half the parcooked rice over the chicken, then half the fried onions. Add remaining rice and onions on top.
Step 5
Cover the skillet tightly with foil, then place the lid on top. Turn heat to low and steam for 5 min until rice is tender.
Step 6
Remove from heat. Gently fluff rice with a fork, scatter mint and cilantro over top, and serve hot.
Tools you’ll need
- large pot (for boiling rice)
- large skillet with lid (12-inch cast iron or stainless steel)
- foil
- fork
- cutting board and knife
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