HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Chicken Biryani With Spiced Basmati Rice, Golden Raisins, And Peas
Crispy Chicken Biryani with Spiced Basmati Rice, Golden Raisins, and Peas

Crispy Chicken Biryani with Spiced Basmati Rice, Golden Raisins, and Peas

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Biryani, an Indian mixed rice dish, can be composed of a variety of spices, meats, and vegetables. Our version uses crispy chicken thighs, sweet peas, and a fragrant mix of ginger, garam masala, and cumin. The best part? It’s a one-pot dinner!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

16 ounce

Chicken Thighs

1 unit

Red Onion

1 unit


1 thumb


1 unit

Plum tomatoes

1 unit


2 clove


1 ounce

Golden Raisins

¼ ounce


¾ cup

Basmati Rice

1 teaspoon


1 teaspoon

Garam Masala

1 unit

Veggie Stock Concentrate

4 ounce


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories964 kcal
Energy (kJ)4033 kJ
Fat38 g
Saturated Fat1 g
Carbohydrate104 g
Sugar21 g
Dietary Fiber10 g
Protein52 g
Sodium346 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Pat the chicken thighs dry with a paper towel, then season with salt and pepper on all sides.


Heat 1 teaspoon oil in a large pan over medium-high heat. Add the chicken thighs to the pot, skin side down, for 6-7 minutes, until the skin is golden brown and crisp. Flip the chicken and cook 5-6 minutes on the other side, until juices run clear when pierced with a knife. Set aside.


Meanwhile, prep the remaining ingredients: halve, peel, and finely dice the onion. Peel and grate the ginger. Mince or grate the garlic. Core and dice the tomato. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. Chop the cilantro. Slice the lime into wedges.


Pour off and discard all but 1 tablespoon oil from the pan you cooked the chicken in. Add the onion and jalapeño (to taste) to the pan and cook, tossing, 4-5 minutes, until softened. Add the garlic, ginger, garam masala, and cumin to the pan and cook an additional 1-2 minutes, until fragrant.


Add the tomato, rice, raisins, stock concentrate, and 1 ¾ cup water to the pan. Season with salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes, the rice is nearly tender.


Stir the peas into the rice, then nestle the chicken thighs on top, skin side up. Increase heat to high and cook, uncovered, for 3-5 minutes, until the chicken is heated through and rice is tender.


Squeeze a few lime wedges over the pan and sprinkle with cilantro. Plate the dish and serve with remaining lime wedges. Enjoy!