Pan-Seared Chicken 65 with Spiced Biryani Rice

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy, marinated chicken pieces pan-seared to golden perfection, served atop fragrant, spiced biryani rice bursting with warm Indian spices. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs boneless chicken thighs, yogurt, ginger-garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 lb boneless chicken thighs
• 1/4 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp lemon juice
• 10 curry leaves
• 1/2 tsp mustard seeds
• 1 cup basmati rice
• 1 3/4 cups water
• 1 medium, thinly sliced onion
• 1, slit green chili
• 1/2 tsp garam masala
• 2 tbsp chopped fresh cilantro
• 3 tbsp vegetable oil
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 lb boneless chicken thighs cut into bite-sized pieces with 1/4 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tbsp lemon juice, and salt to taste. Mix well and marinate for at least 30 minutes.
2. Step 2: Rinse 1 cup basmati rice under cold water until water runs clear, then soak it in water for 20 minutes. Drain.
3. Step 3: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1/2 tsp mustard seeds and 10 curry leaves; sauté until mustard seeds begin to pop and curry leaves become crisp.
4. Step 4: Add 1 medium thinly sliced onion and 1 slit green chili to the pot; cook for 5-6 minutes until onions turn golden and fragrant.
5. Step 5: Stir in the soaked and drained rice, 1 3/4 cups water, 1/2 tsp garam masala, and salt to taste. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water absorbed.
6. Step 6: While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 3-4 minutes per side until golden and cooked through, with edges slightly charred and chicken juicy.
7. Step 7: Fluff the biryani rice with a fork and stir in 2 tbsp chopped fresh cilantro.
8. Step 8: Serve the pan-seared Chicken 65 on a bed of the spiced biryani rice, garnishing with extra curry leaves if desired.