Oven-Baked Chicken Biryani
Oven-Baked Chicken Biryani
Ingredients
For the Chicken Biryani
- 2 cups basmati rice, dry
- 5 chicken breasts, cubed
- 1 cup frozen peas
- 1 large red onion, diced
- 1 large yellow bell pepper, diced
- 1 1/4 cups plain Greek yogurt
- 1 cup coconut milk
- 2 1/2 cups chicken stock
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- oil or butter, as needed, for greasing
- fresh cilantro, as needed, for garnish
- lemon, as needed, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Thoroughly wash the basmati rice by rinsing it under cold water, repeating the process three times until the water runs clear. Drain well.
⏱️ 5 min
- 3
Lightly grease an oven-safe baking dish with oil or butter.
⏱️ 1 min
- 4
Spread the washed basmati rice evenly across the bottom of the prepared baking dish.
⏱️ 1 min
- 5
Add the diced chicken breasts and frozen peas over the rice.
⏱️ 2 min
- 6
Sprinkle the garam masala, cumin, turmeric, salt, black pepper, garlic powder, and paprika evenly over the chicken and peas.
⏱️ 2 min - 7
Add the diced red onion and diced yellow bell pepper to the dish.
⏱️ 2 min
- 8
Pour in the plain Greek yogurt, coconut milk, and chicken stock.
⏱️ 1 min
- 9
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.
⏱️ 3 min
- 10
Place the baking dish into the preheated oven and bake for 1 hour. Do not stir during baking.
⏱️ 60 min•🌡️ 350
- 11
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.
⏱️ 10 min
- 12
Fluff the biryani with a fork. Serve into individual bowls, garnishing with fresh cilantro and a squeeze of fresh lemon juice before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Baked Chicken Biryani
Ingredients
For the Chicken Biryani
- 2 cups basmati rice, dry
- 5 chicken breasts, cubed
- 1 cup frozen peas
- 1 large red onion, diced
- 1 large yellow bell pepper, diced
- 1 1/4 cups plain Greek yogurt
- 1 cup coconut milk
- 2 1/2 cups chicken stock
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- oil or butter, as needed, for greasing
- fresh cilantro, as needed, for garnish
- lemon, as needed, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Thoroughly wash the basmati rice by rinsing it under cold water, repeating the process three times until the water runs clear. Drain well.
⏱️ 5 min - 3
Lightly grease an oven-safe baking dish with oil or butter.
⏱️ 1 min - 4
Spread the washed basmati rice evenly across the bottom of the prepared baking dish.
⏱️ 1 min - 5
Add the diced chicken breasts and frozen peas over the rice.
⏱️ 2 min - 6
Sprinkle the garam masala, cumin, turmeric, salt, black pepper, garlic powder, and paprika evenly over the chicken and peas.
⏱️ 2 min - 7
Add the diced red onion and diced yellow bell pepper to the dish.
⏱️ 2 min - 8
Pour in the plain Greek yogurt, coconut milk, and chicken stock.
⏱️ 1 min - 9
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.
⏱️ 3 min - 10
Place the baking dish into the preheated oven and bake for 1 hour. Do not stir during baking.
⏱️ 60 min•🌡️ 350 - 11
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.
⏱️ 10 min - 12
Fluff the biryani with a fork. Serve into individual bowls, garnishing with fresh cilantro and a squeeze of fresh lemon juice before serving.
⏱️ 2 min