Overhead shot of a pan of Easy Chicken Biryani

Easy Chicken Biryani

Looking for a one-pan meal that brings together fragrant spices, bright colors, and delicious flavors in just an hour? Look no further than our Easy Chicken Biryani!

This recipe stars U.S.-grown whole grain (brown) basmati rice and comes to us from our friend Anne Danahy RD of Craving Something Healthy.

  • Servings
  • Prep Time
    30 min
  • Cook Time
    1 hr
  • Total Time
    1 hr 30 min


  • 1¼ cups brown basmati rice
  • 1 medium onion sliced thin
  • 1 medium jalapeno pepper minced
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs (about 1¼ pounds)
  • salt and pepper
  • 1 teaspoon minced ginger or 1/2 teaspoon powdered ginger
  • 4 cloves garlic minced
  • 1½ teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 2½ cups reduced sodium chicken stock
  • 1 cinnamon stick
  • 2 medium carrots chopped
  • 1 cup frozen peas
  • 1/4 cup cilantro minced

Yogurt Sauce (optional)

  • 1 cup plain Greek yogurt nonfat or low fat
  • 1 clove garlic minced
  • 1 tablespoon fresh cilantro minced
  • 1 tablespoon fresh mint minced


  • In a large saute pan with a tight-fitting lid, saute the onions and jalapeno in the olive oil over medium-high heat for about 5 minutes or until the onions start to turn golden.
  • Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
  • Push the onions and jalapeno off to the sides of the pan and place the chicken pieces in the middle. Let them cook for about 3 minutes per side to brown. Don't flip them until they lift easily.
  • When the chicken pieces are lightly browned, add the ginger, garlic, and garam masala to the pan. Stir until the spices are fragrant, about 30 seconds.
  • Add the rice and chicken stock. Stir to submerge the rice in the stock. Add the cinnamon stick and carrots, and bring the mixture to a boil. Reduce the heat to low and cover the pan.
  • Let the chicken and rice simmer for 30 minutes. Check it periodically to make sure it's simmering (slow boil) slowly, and stir it so the rice cooks evenly.
  • Add the peas after 30 minutes. Cover, and continue to cook for another 20-30 minutes or until the rice is tender. If it seems too dry, add more chicken stock or some water.
  • When the rice is tender, remove the pan from the heat. Add extra salt to taste and sprinkle with fresh cilantro.
  • Serve immediately with yogurt sauce if desired.

Yogurt Sauce

  • Combine the yogurt, garlic, and herbs. Season with a pinch of salt to taste. Set aside in the refrigerator until ready to use.

Nutrition Facts

  • Calories 534
  • Total Fat 14g
  • Saturated Fat 3g
  • Trans Fat 1g
  • Cholesterol 110mg
  • Sodium 450mg
  • Carbohydrates 65g
  • Dietary Fiber 5g
  • Sugar 7g
  • Protein 37g