Meal Plans To Reduce
Household Food Waste

40% of all food produced in the US is wasted but,
your biggest stress is deciding what to cook tonight.

Chicken Biryani

Recipes

Print

Chicken Biryani

Quick Tips

Marinate chicken the night before if you have the time - it can sit in the fridge for 36 hours. If not, no worries, just a few minutes in the yogurt will be fine.

Course entree, Main Course
Cuisine California, Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

INGREDIENTS

  • 1 cup plain yogurt, greek ideally
  • 1 lb chicken thighs, boneless skinless
  • 1 lb small/medium yellow skin potatoes washed and cut in 1/2" cubes
  • 4 eggs
  • 3 roma tomatoes large dice
  • 1/4 cup butter divided
  • 1 onion thinly sliced
  • 2 tsp salt divided
  • 1 cup basmati rice
  • 1 pinch saffron threads (about 8-12 threads)
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves, ground
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp black pepper, ground
  • 1 Tbsp chili powder
  • 1 tsp turmeric
  • 1-2 limes to taste for garnish
  • 1/4 cup roasted, salted cashews, for garnish
  • 1 handful cilantro leaves and tender stems for garnish

Instructions

MARINATE CHICKEN

  1. Night of, or up to 36 hours in advance we’ll marinate the chicken! I like to use boneless skinless thighs but bone in are more traditional. Cut in half either way and place in the medium bowl. Add the yogurt and all of the spices but only half of the salt (so, 1 tsp salt in the yogurt mix). Stir well to combine. If you’re cooking this all tonight, dice and add your potatoes to the yogurt as well. If you’re marinating overnight, leave the potatoes out, and instead add them to the yogurt as soon as you start cooking the entire dish.

ONIONS AND BRAISE

  1. Slice the onion: cut a little off end end and cut in half through the middle then peel. Place the onion face down and slice parallel to the way the grain is running and work from one side to the other - cutting in the shape of a rainbow arc, up and over the onion - in thin even slices. (see action shot if confused. This is called a french or radial cut).

    Melt ⅛ cup of butter (¼ of stick) with 1 tsp canola oil in the saute pan over medium-high heat. After it sizzles, add the onions. Stir fry the onions, moving around the pan occasionally, for about 6 minutes. Keep the heat pretty high...you want the onions to quickly pick up some color. (Traditional recipes for this dish would have your caramelize the onions for upwards of 40 minutes. Feel free to let them brown and soften for as long as you’re willing to add cooking time. The short cut, is the faster browning over higher heat).

    Put the saffron in a small bowl and add 2 Tablespoon of warm water. Set aside to bloom.

    (Did you marinate overnight...if yes, don’t forget to add your potatoes to the yogurt marinade now). 

CHICKEN

  1. Pull the chicken out of yogurt and wipe the chicken along the edge of the bowl a bit just to reduce how much is clinging to the meat. Move the onions the side of the pan and add all chicken. Let cook for about 5-7 minutes or until a little brown crust forms and flip. If its sticking, turn up the heat and cook longer. The crust will let you flip it!

    Once flipped, add the rice to the pan with the diced tomatoes, the potatoes and all of the yogurt, the other ½ teaspoon of salt, saffron and its water, and an additional ¾ cup of water. Stir, scraping the bottom of the pan to get up all of the bits, then press the rice, potatoes and chicken into the liquid to make sure its as covered as possible. Bring to a boil. When boiling. Stir gently once more, this time just scrape the bottom of the pan, you don’t really have to overturn everything. Make sure all rice and potatoes are submerged, cover and reduce heat to medium- low and set a timer for 20 minutes.

EGGS

  1. Place eggs in a small pot and cover with water. Bring to a hard boil over high heat. As soon as its boiling, shut off the heat and cover pot. Set timer for 8 minutes.

    After 8 minutes, drain, shake the pot to lightly crack the eggs and run under cold water until they feel cold to the touch. Peel, cut in slices or quarters and set aside for garnish.

FINISH

  1. After 20 minutes of cooking the dish lift the lid and lets see where you’re at. Stir up from the bottom of the pan and taste the rice - is it still a little crunchy or soft? How about the potatoes? If its still a little crunchy, cover and let it steam over low heat for another 5 minutes or so. If it seems really dry and there’s no steam, sprinkle a few tablespoons of very hot water over the top, cover and cook another 5-8 minutes. If potatoes and rice are tender, its time to eat.

PLATING

  1. Gently stir up the rice and toss to combine. Plate a mound of rice and potatoes, nestling chicken in. Garnish with cashews, egg slices and big sprigs of cilantro. If you’re feeling traditional, melt another tablespoon of butter and drizzle over top, specifically over the eggs. Alternatively, drizzle a little more yogurt (clean, not the marinade) or olive oil over the dish before serving. Serve with lime wedges to squeeze over top.

Recipe Notes

HAVE LEFTOVERS
This dish is fantastic leftover and it freezes well too (don’t freeze the eggs or cilantro). It will be drier the second time but you can add a little stock, water or canned tomatoes to the rice before heating in the microwave or pot. Just heat until warmed. Or, don’t add anymore liquid and just enjoy the richer flavors.

NOTES/SUBSTITUTIONS
Chicken thighs → breast meat if you must but its hard to not over cook
Yellow Potatoes → butternut squash cubes, red or white potatoes work too
All of the spices → buy Garam Masala Spice Blend and use 2-3 Tablespoons
Eggs → just omit
Cashews → peanuts, pepitas, sliced almonds, or omit
Butter → olive oil
Tomatoes → ½ cup canned diced tomatoes and juice

Recipe Quick Take


Ingredients

Ingredients

1 cup plain, greek yogurt
1 lb chicken thighs bone in or boneless chicken thighs
1 lb small or medium yellow skin potatoes, washed and cut into 1” pieces
4 eggs
3 roma tomatoes, large dice, seeds juice and everything!
1⁄4 cup roasted cashews, for garnish
1 loosely packed cup cilantro leaves, for garnish
1/4 cup butter, divided
1 onion, thinly sliced
2 tsp. salt, divided
1 cup basmati rice
Small pinch of saffron threads
½ tsp cinnamon
½ tsp ground cloves
2 tsp ground cumin
1 tsp. Ground coriander
½ tsp ground cinnamon
1 tsp. Ground black pepper
1 tbsp. chili powder
1 tsp. ground turmeric
1-2 limes to taste

Equipment Needed

Small pot with lid
Large pot or saute pan with flat bottom and tall sides
Lid for pan
Small bowl
Medium bowl

Cook

MARINATE CHICKEN

Night of, or up to 36 hours in advance we’ll marinate the chicken! I like to use boneless skinless thighs but bone in are more traditional. Cut in half either way and place in the medium bowl. Add the yogurt and all of the spices but only half of the salt (so, 1 tsp salt in the yogurt mix). Stir well to combine. If you’re cooking this all tonight, dice and add your potatoes to the yogurt as well. If you’re marinating overnight, leave the potatoes out, and instead add them to the yogurt as soon as you start cooking the entire dish.

ONIONS AND BRAISE

Slice the onion: cut a little off end end and cut in half through the middle then peel. Place the onion face down and slice parallel to the way the grain is running and work from one side to the other – cutting in the shape of a rainbow arc, up and over the onion – in thin even slices. (see action shot if confused. This is called a french or radial cut).
Melt ⅛ cup of butter (¼ of stick) with 1 tsp canola oil in the saute pan over medium-high heat. After it sizzles, add the onions. Stir fry the onions, moving around the pan occasionally, for about 6 minutes. Keep the heat pretty high…you want the onions to quickly pick up some color. (Traditional recipes for this dish would have your caramelize the onions for upwards of 40 minutes. Feel free to let them brown and soften for as long as you’re willing to add cooking time. The short cut, is the faster browning over higher heat).

Put the saffron in a small bowl and add 2 Tablespoon of warm water. Set aside to bloom.

(Did you marinate overnight…if yes, don’t forget to add your potatoes to the yogurt marinade now).

CHICKEN

Pull the chicken out of yogurt and wipe the chicken along the edge of the bowl a bit just to reduce how much is clinging to the meat. Move the onions the side of the pan and add all chicken. Let cook for about 5-7 minutes or until a little brown crust forms and flip. If its sticking, turn up the heat and cook longer. The crust will let you flip it!

Once flipped, add the rice to the pan with the diced tomatoes, the potatoes and all of the yogurt, the other ½ teaspoon of salt, saffron and its water, and an additional ¾ cup of water. Stir, scraping the bottom of the pan to get up all of the bits, then press the rice, potatoes and chicken into the liquid to make sure its as covered as possible. Bring to a boil. When boiling. Stir gently once more, this time just scrape the bottom of the pan, you don’t really have to overturn everything. Make sure all rice and potatoes are submerged, cover and reduce heat to medium- low and set a timer for 20 minutes.

EGGS

Place eggs in a small pot and cover with water. Bring to a hard boil over high heat. As soon as its boiling, shut off the heat and cover pot. Set timer for 8 minutes.

After 8 minutes, drain, shake the pot to lightly crack the eggs and run under cold water until they feel cold to the touch. Peel, cut in slices or quarters and set aside for garnish.

FINISH

After 20 minutes of cooking the dish lift the lid and lets see where you’re at. Stir up from the bottom of the pan and taste the rice – is it still a little crunchy or soft? How about the potatoes? If its still a little crunchy, cover and let it steam over low heat for another 5 minutes or so. If it seems really dry and there’s no steam, sprinkle a few tablespoons of very hot water over the top, cover and cook another 5-8 minutes. If potatoes and rice are tender, its time to eat.

PLATING

Gently stir up the rice and toss to combine. Plate a mound of rice and potatoes, nestling chicken in. Garnish with cashews, egg slices and big sprigs of cilantro. If you’re feeling traditional, melt another tablespoon of butter and drizzle over top, specifically over the eggs. Alternatively, drizzle a little more yogurt (clean, not the marinade) or olive oil over the dish before serving. Serve with lime wedges to squeeze over top.

Actions Shots

Let’s Eat

Have Leftovers?

This dish is fantastic leftover and it freezes well too (don’t freeze the eggs or cilantro). It will be drier the second time but you can add a little stock, water or canned tomatoes to the rice before heating in the microwave or pot. Just heat until warmed. Or, don’t add anymore liquid and just enjoy the richer flavors.

Notes + Substitutions

Chicken thighs → breast meat if you must but its hard to not over cook
Yellow Potatoes → butternut squash cubes, red or white potatoes work too
All of the spices → buy Garam Masala Spice Blend and use 2-3 Tablespoons
Eggs → just omit
Cashews → peanuts, pepitas, sliced almonds, or omit
Butter → olive oil
Tomatoes → ½ cup canned diced tomatoes and juice

Show us your skills!

Share your photos on Facebook + Instagram with

#endsandstems

Follow us on Instagram

We’re sharing action shots from the test kitchen, contests, and quick food waste reduction tips!

Join the Community @endsandstems

Share Your Skills!

Get your weekly meal plan deliver to your inbox

Facebook Comments

Pin It on Pinterest

Share This

Don't Miss Your Weekly Meal Plan

Our Meal Plans are FREE to subscribers, please enter your email address to be added to the list. Upon sign up, you’ll receive bonus content of 3 Emergency Pantry Dinners and a Must Have Grocery List

Need a custom
meal plan?

Get my Customized Meal Plan