Single Plate Chicken Biryani

Indulge in the rich, aromatic flavors of Single Plate Chicken Biryani, a perfect one-portion recipe ideal for solo dining or quick meals. This recipe captures the essence of traditional biryani by layering tender, yogurt-marinated chicken with fragrant, partially cooked basmati rice, infused with whole garam masala spices. Fresh mint, coriander leaves, and crisp fried onions bring bursts of freshness and texture, while a drizzle of ghee and a squeeze of lemon elevate the dish's depth of flavor. Designed to be ready in just an hour, this easy chicken biryani recipe strikes the perfect balance between convenience and authenticity. Serve hot with cooling raita to complete this comforting, restaurant-style meal at home.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 1

Ingredients

• 100 grams Basmati rice
• 150 grams Chicken breast
• 50 grams Plain yogurt
• 1 teaspoon Ginger-garlic paste
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Biryani masala
• 5 pieces Fresh mint leaves
• 5 pieces Fresh coriander leaves
• 1 whole Green chilies
• 1 whole Large onion
• 2 tablespoons Cooking oil
• 1 teaspoon Ghee
• 0.5 teaspoon Salt
• 0.5 whole Lemon
• 1 set Whole garam masala (cinnamon stick, cloves, cardamom)

Directions

Step 1

Rinse the basmati rice thoroughly with water and soak it in a bowl for about 20 minutes.

Step 2

Meanwhile, cut the chicken breast into small bite-sized pieces.

Step 3

In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and salt. Set aside for 10 minutes.

Step 4

Slice the onion thinly and fry in 1 tablespoon of cooking oil until golden brown. Set half aside for garnishing.

Step 5

To the remaining onions, add the marinated chicken and cook on medium heat until the chicken is tender and cooked through, about 10 minutes.

Step 6

In another pot, bring about 1 liter of water to a boil. Add a pinch of salt, whole garam masala set, and 1 teaspoon of oil. Add the soaked rice and cook until 70% done. Drain the rice and set aside.

Step 7

In the pot with the chicken, layer the half-cooked rice over the chicken. Sprinkle chopped mint leaves, coriander leaves, and green chilies on top.

Step 8

Drizzle the ghee over the rice and squeeze the lemon juice on top. Add the remaining fried onions as garnish.

Step 9

Cover the pot tightly with a lid and cook on a low flame for 15 minutes or until the rice is fully cooked.

Step 10

Turn off the heat and let it rest for another 5 minutes before serving.

Step 11

Gently mix the rice and chicken before serving to ensure even distribution of flavors.

Step 12

Serve hot with raita or your favorite side dish.

Nutrition Facts

Serving size	(567.9g)

Amount per serving	% Daily Value*
Calories	789.0

Total Fat 41.0g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 145.3mg	0%
Sodium 1769.2mg	0%
Total Carbohydrate 57.9g	0%
Dietary Fiber 9.3g	0%
Total Sugars 12.7g
Protein 52.7g	0%

Vitamin D 24IU	0%
Calcium 313.5mg	0%
Iron 6.6mg	0%
Potassium 1187.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 26.0%

Carbs: 28.5%