Simple Chicken Biryani

Courtesy of: RiceSelect
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Servings: 6
Prep: 15 min
Cook: 35 min
Total Time: 50 mins


Blow the lid off your standard “chicken and rice” dish with this exceptional Indian twist! This recipe is not only easy to make and thrilling to taste, but is also filled with nutrition and color that is warmly inviting. There’s no catch here, just one fantastic meal!


  • 3 tablespoons vegetable or light olive oil
  • 1 large onion, divided (half sliced thinly pole to pole, half diced)
  • 1 (8-12 oz.) chicken breast, trimmed and pounded flat to 1/3 inch
  • 2 teaspoons curry powder, divided
  • 2 teaspoons garam masala, divided
  • 1 ½ cups Texmati® White Rice
  • 2 cups water
  • 1 cup frozen petite peas
  • 1 ½ teaspoon salt
  • 1 ½ teaspoons freshly ground black pepper


  1. Preheat oven to 350 degrees F.
  2. In a medium (3 quart) ovenproof saucepan, heat oil to shimmering. Add half of onion, sliced pole to pole and sauté until strips are golden brown; remove onions to drain on paper towels, leaving as much oil as possible in pan.
  3. Sprinkle flattened chicken breasts with 1 teaspoon each of curry powder and garam masala.
  4. Sauté for about 2 minutes on each side to brown. Remove chicken; keep warm.
  5. Add remaining diced onion to pan with rice.
  6. Stir until grains of rice turn from translucent to milky white, about 5 minutes.
  7. Add water, and remaining teaspoon of curry powder, stir well, letting mixture come to a boil.
  8. Cover pan and bake in middle of oven for about 20 minutes.
  9. Uncover, stir in peas and chicken breasts (that have been cut into bite-sized pieces, along with any juices) and remaining teaspoon of garam masala.
  10. Bake 5 minutes longer; remove from oven and let stand for 5 minutes before fluffing rice to release steam and mix contents.
  11. Garnish top with reserved fried onions.