One-Pan Chicken Biryani
with Chicken Thighs & Garlic Naan
- Milk
- Wheat
- Sesame
This one-pan biryani layers fragrant basmati rice with tender spiced chicken in aromatic garam masala and our garlic-ginger scallion paste. Caramelized shallots and tomato paste build deep flavor, while crispy onions and fresh cilantro add textural contrast. Serve with warm garlic naan for scooping up every savory bite.
Ingredients
1 teaspoon
Garam Masala
20 ounce
Chicken Thighs
1 unit
Tomato Paste
2 unit
Naan Bread
(Contains: Milk, Wheat)
2 unit
Chicken Stock Concentrate
½ tablespoon
Curry Powder
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 unit
Crispy Fried Onions
(Contains: Wheat)
¼ ounce
Cilantro
¾ cup
White Rice
2 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallots. Roughly chop cilantro.
Pat chicken* dry with paper towels; dice into ½-inch pieces. Season with half the curry powder (all for 4 servings), salt, and pepper.
Pat chicken* dry with paper towels; dice into ½-inch pieces. Season with half the curry powder (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a medium pan (large pan for 4) over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
Turn off heat; transfer to a plate. Reserve pan.
Once rice is cooked, turn off heat; stir cooked chicken into pan. Let stand to warm through, 2-3 minutes.
Heat another drizzle of oil in pan used for chicken over medium heat. Add shallots and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 2-3 minutes.
Add tomato paste; cook until fragrant and darkened, 30-60 seconds.
To pan with shallots, stir in 1¼ cups water, rice, garam masala, garlic-ginger scallion paste, stock concentrates, ½ tsp sugar, and a pinch of salt (2½ cups water and 1 tsp sugar for 4 servings). Bring to a boil; cover pan and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: Add a splash of water if mixture seems dry.
Turn off heat; stir in chicken. Let sit until warmed through, 2-3 minutes.
While biryani cooks, wrap naan in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: If you prefer crunchier naan, preheat the oven to 350 degrees and bake until toasted.
Brush naan with garlic herb butter.
Top biryani with crispy fried onions and cilantro.
Divide between bowls and serve with garlic naan.
