One-Pan Chicken Biryani

with Chicken Thighs & Garlic Naan

Allergens: Milk, Wheat, Sesame

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Garam Masala

    1 teaspoon

  • Chicken Thighs

    10 ounce

  • Tomato Paste

    1 unit

  • Naan Bread

    2 units

  • Chicken Stock Concentrate

    2 units

  • Curry Powder

    ½ tablespoon

  • Garlic-Ginger Scallion Paste

    2 ounce

  • Garlic Herb Butter

    2 tablespoon

  • Crispy Fried Onions

    2 units

  • Cilantro

    ¼ ounce

  • White Rice

    ¾ cup

  • Shallot

    2 units

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Halve, peel, and thinly slice shallots. Roughly chop cilantro.

Ingredient Quantities

  • Cilantro

    ¼ ounce

  • Shallot

    2 units

2
  • 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.
Ingredient Quantities

  • Curry Powder

    ½ tablespoon

  • Salt

    1 teaspoon (tsp)

3
  • 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.
Ingredient Quantities

  • Tomato Paste

    1 unit

  • Shallot

    2 units

  • Salt

    1 teaspoon (tsp)

4
  • 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.
Ingredient Quantities

  • Garam Masala

    1 teaspoon

  • Garlic-Ginger Scallion Paste

    2 ounce

  • Shallot

    2 units

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

5

  • 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.

Ingredient Quantities

  • Garlic Herb Butter

    2 tablespoon

6

  • Top biryani with crispy fried onions and cilantro.

  • Divide between bowls and serve with garlic naan.

Ingredient Quantities

  • Crispy Fried Onions

    2 units

  • Cilantro

    ¼ ounce