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Easy Chicken Biriyani

Prep time
45 mins
Food Allergies
Recipe adapted from Prevention magazine, September 1998


The flavors of Indian food in an easy, one-pan dish.


2 bay leaves
2 cwater
1 tsalt
2 Tghee (or vegetable oil)
1 onion (medium, thinly sliced)
1⁄4 tcumin (ground)
1⁄4 tcardamom (ground)
1⁄4 tblack pepper (freshly ground)
1⁄8 tcloves (ground)
1⁄4 tcinnamon (ground)
1 tginger (fresh, peeled and minced)
1 tgarlic (minced)
1⁄4 tturmeric (ground)
12 ozchicken breast (or thighs, boneless, skinless, cut into bite-sized pieces)
1 cbasmati rice (white or brown)
1 cpeas (frozen)
1⁄2 cyogurt (plain)


Heat the oil in a large skillet; add onion and sauté until softened, about 5 minutes. Add the ginger, garlic and spices and sauté another minute or two. Stir in the chicken and cook until it turns opaque. Add water and salt and bring to a boil. Stir in rice, cover and reduce heat. Simmer 15 minutes if using white rice, 35 minutes for brown rice. Rice should be tender and water absorbed, if not cook a few more minutes. Add peas and cook 5 minutes more. Stir in yogurt and serve.