Indian Chicken Biryani with Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Flavorful chicken biryani layered with saffron rice, fried onions, and fresh cilantro. This indian-inspired chicken (gluten-free) ready in about 45 minutes pairs chicken thighs, basmati rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups basmati rice
• 1 onion
• 1 tbsp ginger
• 2 cloves garlic
• 1 tsp saffron
• 1/2 cup fried onions
• 1/4 cup cilantro

Instructions

1. Step 1: In a large bowl, add 1.5 lbs chicken thighs, 1 tbsp ginger (minced), 2 cloves garlic (minced), and your preferred biryani spices (not listed in ingredients, but typically garam masala, turmeric, and salt). Mix thoroughly with your hands until the chicken is well-coated. Cover and refrigerate for 20 minutes until the chicken is firm and the spices have infused the meat. Tip: Use your fingers to ensure even coating, as this helps the flavors penetrate the meat.
2. Step 2: In a large pot, add 2 cups basmati rice and 1 tsp saffron. Cover with 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 10 minutes until the rice is partially cooked and the saffron has infused the water. Tip: Avoid stirring the rice during this step to prevent it from becoming mushy.
3. Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Dice 1 onion into 1/2-inch cubes, add to the skillet, and sauté for 5 minutes until translucent and golden brown. Add the minced ginger and garlic, and cook for 2 minutes until fragrant and slightly golden. Tip: Don’t burn the garlic—it will become bitter if overcooked.
4. Step 4: In a large pot or Dutch oven, add the partially cooked rice from step 2, followed by the marinated chicken thighs. Spread the chicken evenly over the rice, then top with 1/2 cup fried onions. Cover the pot with a tight-fitting lid.
5. Step 5: Cook over low heat for 20 minutes, or until the rice is fully cooked and the chicken is tender. Check by lifting the lid; the rice should be fluffy and the chicken should be easily pierced with a fork.
6. Step 6: Once cooked, fluff the rice with a fork and stir in 1/4 cup chopped cilantro until evenly distributed. Tip: Add the cilantro at the end to preserve its freshness and vibrant color.