Chicken Biryani Bowls with Pickled Red Onions

Individual bowls of aromatic chicken biryani, perfect for portion control and a delightful takeout experience, topped with tangy pickled red onions.

Prep Time

25 minutes

Total Time

70 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.86/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2cupsBasmati Rice(Long grain)

£1.20

1.5lbsChicken Thighs(Boneless, skinless, cut into 1-inch pieces)

£3.75

1largeOnion(Finely chopped)

£0.50

2tablespoonsGinger-Garlic Paste(Freshly made is best)

£0.60

2Green Chilies(Slit lengthwise (adjust to your spice preference))

£0.40

0.5cupPlain Yogurt

£0.50

2tablespoonsBiryani Masala(Store-bought or homemade)

£0.75

0.5teaspoonTurmeric Powder

£0.10

1teaspoonRed Chili Powder(Adjust to your spice preference)

£0.10

1teaspoonGaram Masala

£0.15

0.3cupMint Leaves(Chopped)

£0.60

0.3cupCilantro(Chopped)

£0.50

PinchSaffron Strands(Soaked in 2 tablespoons warm milk)

£1.50

3tablespoonsGhee or Vegetable Oil

£0.25

3cupsWater

To tasteSalt

1mediumRed Onion(Thinly sliced)

£0.40

0.3cupWhite Vinegar

£0.10

1tablespoonSugar

£0.05

0.5teaspoonSalt(For pickled onions)

Total Cost

£11.45

£2.86 per serving

Instructions

1.
**Pickled Red Onions:** In a small bowl, combine the sliced red onion, white vinegar, sugar, and salt. Mix well and let it sit for at least 30 minutes, or longer for a stronger flavor. The onions will soften and turn a vibrant pink color.
2.
**Prepare the Chicken Marinade:** In a bowl, combine the chicken pieces, ginger-garlic paste, yogurt, biryani masala, turmeric powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes (or up to overnight in the refrigerator).
3.
**Cook the Chicken:** Heat ghee or oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown. Add the marinated chicken and green chilies. Cook until the chicken is browned and cooked through, about 10-12 minutes.
4.
**Cook the Rice:** While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. In a large pot, add the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork.
5.
**Layer and Assemble:** Gently mix the cooked rice with the cooked chicken, making sure not to overmix. Stir in the garam masala, chopped mint, and cilantro. Drizzle the saffron milk over the mixture.
6.
**Steam (Dum):** Cover the pot tightly with a lid and cook on very low heat (dum) for another 10-15 minutes to allow the flavors to meld together. Alternatively, you can transfer the biryani to a preheated oven at 300°F (150°C) for 15 minutes.
7.
**Serve:** Gently fluff the biryani with a fork and serve hot in individual bowls. Top each bowl with the pickled red onions.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

85g

33% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, you can add a few drops of kewra water or rose water to the biryani during the dum process.

Garnish with fried onions (birista) for added texture and flavor.

Adjust the amount of chili powder and green chilies to your desired level of spiciness.

If you don't have time to marinate the chicken, you can skip the marinating step, but the flavor will be slightly less intense.

Soaking the rice for 30 minutes before cooking helps to make it fluffier.

Cooking Equipment

Large Pot with Lid

Large Skillet or Dutch Oven

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a few drops of kewra water or rose water to the biryani during the dum process.

Garnish with fried onions (birista) for added texture and flavor.

Adjust the amount of chili powder and green chilies to your desired level of spiciness.

If you don't have time to marinate the chicken, you can skip the marinating step, but the flavor will be slightly less intense.

Soaking the rice for 30 minutes before cooking helps to make it fluffier.

Chicken Biryani Bowls with Pickled Red Onions

Ingredients

Instructions