Saffron-Infused Chicken Biryani with Toasted Cashews

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A fragrant Indian rice dish featuring basmati rice layered with saffron-scented chicken and crunchy toasted cashews for texture contrast. This Indian-inspired chicken recipe, ready in about 80 minutes, pairs basmati rice, saffron threads, warm milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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 boneless chicken thighs, cut into 1-inch pieces
• 2 cups basmati rice
• 1/2 tsp saffron threads
• 1/4 cup warm milk
• 3 tbsp ghee or clarified butter
• 1 large yellow onion, thinly sliced
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 pods green cardamom pods, crushed
• 2 bay leaves
• 1/2 cup plain yogurt
• 1/3 cup toasted cashews
• 1/4 cup fresh cilantro, chopped
• 1.5 tsp salt
• 3 cups water

Instructions

1. Step 1: Soak 2 cups basmati rice in cold water for 30 minutes, then drain.
2. Step 2: In a small bowl, steep 1/2 tsp saffron threads in 1/4 cup warm milk for 10 minutes to release color and flavor.
3. Step 3: Heat 3 tbsp ghee in a large heavy pot over medium heat. Add 1 large thinly sliced yellow onion and sauté for 8 minutes until golden brown and caramelized.
4. Step 4: Stir in 2 tsp garlic paste, 2 tsp ginger paste, 1/2 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 4 crushed green cardamom pods, and 2 bay leaves. Cook for 2 minutes until fragrant.
5. Step 5: Add 1.5 lbs boneless chicken thighs, 1/2 cup plain yogurt, and 1.5 tsp salt. Cook for 8-10 minutes until chicken is lightly browned and coated with spices.
6. Step 6: Add the soaked and drained rice to the pot; stir gently to combine with chicken and spices.
7. Step 7: Pour in 3 cups water and saffron-infused milk. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until rice is tender and liquid absorbed.
8. Step 8: Remove from heat and let the biryani rest covered for 10 minutes. Before serving, fluff rice gently with a fork and sprinkle 1/3 cup toasted cashews and 1/4 cup chopped fresh cilantro on top.