Pan-Seared Chicken 65 with Spiced Biryani Rice
Juicy, marinated chicken pieces pan-seared to golden perfection, served atop fragrant, spiced biryani rice bursting with warm Indian spices. This indian-inspired chicken 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 leaves 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
Instructions
- 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.
- Step 2: Rinse 1 cup basmati rice under cold water until water runs clear, then soak it in water for 20 minutes. Drain.
- 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.
- 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.
- 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.
- 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.
- Step 7: Fluff the biryani rice with a fork and stir in 2 tbsp chopped fresh cilantro.
- Step 8: Serve the pan-seared Chicken 65 on a bed of the spiced biryani rice, garnishing with extra curry leaves if desired.
Frequently asked questions
How long does Pan-Seared Chicken 65 with Spiced Biryani Rice take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken 65 with Spiced Biryani Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Pan-Seared Chicken 65 with Spiced Biryani Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken 65 with Spiced Biryani Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken 65 with Spiced Biryani Rice?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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