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Preheat your oven to 350°F (175°C).

Thoroughly wash the basmati rice by rinsing it under cold water, repeating the process three times until the water runs clear. Drain well.

Lightly grease an oven-safe baking dish with oil or butter.

Spread the washed basmati rice evenly across the bottom of the prepared baking dish.

Add the diced chicken breasts and frozen peas over the rice.

Sprinkle the garam masala, cumin, turmeric, salt, black pepper, garlic powder, and paprika evenly over the chicken and peas.
Add the diced red onion and diced yellow bell pepper to the dish.

Pour in the plain Greek yogurt, coconut milk, and chicken stock.

Using a spoon or gloved hand, thoroughly mix all the ingredients directly in the baking dish, ensuring everything is well combined and the rice is fully submerged in the liquid.

Place the baking dish into the preheated oven and bake for 1 hour. Do not stir during baking.

Once cooked, remove the biryani from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.

Fluff the biryani with a fork. Serve into individual bowls, garnishing with fresh cilantro and a squeeze of fresh lemon juice before serving.


Preheat your oven to 350°F (175°C).

Thoroughly wash the basmati rice by rinsing it under cold water, repeating the process three times until the water runs clear. Drain well.

Lightly grease an oven-safe baking dish with oil or butter.

Spread the washed basmati rice evenly across the bottom of the prepared baking dish.

Add the diced chicken breasts and frozen peas over the rice.

Sprinkle the garam masala, cumin, turmeric, salt, black pepper, garlic powder, and paprika evenly over the chicken and peas.
Add the diced red onion and diced yellow bell pepper to the dish.

Pour in the plain Greek yogurt, coconut milk, and chicken stock.

Using a spoon or gloved hand, thoroughly mix all the ingredients directly in the baking dish, ensuring everything is well combined and the rice is fully submerged in the liquid.

Place the baking dish into the preheated oven and bake for 1 hour. Do not stir during baking.

Once cooked, remove the biryani from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining liquid.

Fluff the biryani with a fork. Serve into individual bowls, garnishing with fresh cilantro and a squeeze of fresh lemon juice before serving.
