Saffron Chicken Biryani with Almonds

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A fragrant one-pot rice dish with tender chicken marinated in yogurt and spices, layered with saffron-scented rice. This Bangladeshi-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, onion, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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

• 1.5 lbs, bone-in, skin-on chicken thighs
• 2 medium, finely chopped onion
• 1 medium, chopped tomato
• 1 tablespoon, grated ginger
• 3 cloves, minced garlic
• 1/2 cup plain yogurt
• 1/4 teaspoon, soaked in 1 tablespoon warm milk saffron threads
• 1/4 cup, slivered almonds
• 2 cups, rinsed basmati rice
• 2 cups water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 4, crushed cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon salt
• 2 tablespoons ghee
• 2 tablespoons, chopped fresh cilantro

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Instructions

1. Step 1: Marinate the chicken: In a bowl, combine the chicken thighs, 1/2 teaspoon salt, 1 tablespoon ginger, 3 cloves garlic, 1/2 cup plain yogurt, 1/4 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander. Mix well and let marinate for 30 minutes.
2. Step 2: In a large pot, heat 2 tablespoons ghee over medium heat. Add the 2 medium onions, finely chopped, and cook for 8-10 minutes until golden brown. Add the 1 medium tomato, chopped, and cook for 5 minutes until broken down.
3. Step 3: Add the marinated chicken and all marinade to the pot. Cook for 5 minutes, stirring occasionally. Add the 4 crushed cardamom pods, 1 cinnamon stick, and 1 bay leaf. Stir in the 1/4 teaspoon saffron threads soaked in 1 tablespoon warm milk and the 1/4 cup slivered almonds. Cook for 2 minutes.
4. Step 4: Add the 2 cups rinsed basmati rice and 2 cups water. Season with 1/2 teaspoon salt. Bring to a gentle simmer, cover tightly with a lid, and cook on low heat for 20 minutes. Turn off the heat and let rest for 10 minutes.
5. Step 5: Fluff the rice with a fork and garnish with 2 tablespoons fresh cilantro. Serve hot.