Chicken Biryani

Inexpensive chicken thighs get paired with garam masala and ginger to deliver all the flavors of classic Indian carryout right to your skillet.

Recipe from Family Circle
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  • 2 tablespoons vegetable oil
  • 6 5 ounces bone-in, skinless chicken thights
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups white long-grain rice
  • 1 14 1/2 ounce can reduced-sodium chicken broth
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 10 ounce package frozen peas and carrots, thawed
  • 1/4 cup cilantro, chopped
  • 1/4 cup cashews, coarsely chopped
Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.
Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes.
To serve, garnish with cilantro and cashews.


  • Serve with this Red Onion Raita for an additional 30 centsper serving: Combine 1 container (6 oz) reduced-fat plain Greekyogurt, 1/2 cup diced red onion, a pinch each salt and pepper,and 1 tbsp lemon juice.

nutrition information

Per Serving: cal. (kcal) 528, Fat, total (g) 16, chol. (mg) 72, sat. fat (g) 4, carb. (g) 65, fiber (g) 4, pro. (g) 29, sodium (mg) 661, Percent Daily Values are based on a 2,000 calorie diet
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