Saffron-Infused Iraqi Chicken Biryani with Toasted Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A fragrant chicken biryani cooked with saffron and spices, layered with fluffy rice and garnished with toasted almonds for a rich Middle Eastern-inspired feast. This middle eastern-inspired chicken ready in about 80 minutes pairs basmati rice, water, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 cups basmati rice
• 3 1/2 cups water
• 1 lb, boneless and skinless, cut into chunks chicken thighs
• 1/2 cup plain yogurt
• 1 large, thinly sliced onion
• 3 minced garlic cloves
• 1 tbsp ginger paste
• 1/2 tsp soaked in 2 tbsp warm water saffron threads
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/4 cup toasted almonds
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear, then soak in water for 30 minutes. Drain before cooking.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large thinly sliced onion and sauté for 8-10 minutes until golden brown and caramelized.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp ginger paste, cooking for 1 minute until fragrant.
4. Step 4: Add 1 lb boneless chicken thigh chunks, 1/2 cup plain yogurt, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 6-7 minutes, stirring occasionally, until chicken is mostly cooked through.
5. Step 5: Pour in 3 1/2 cups water and bring to a boil. Stir in the drained rice and 1/2 tsp saffron threads soaked in 2 tbsp warm water. Reduce heat to low, cover tightly, and simmer gently for 20 minutes until rice is tender and water absorbed.
6. Step 6: Turn off heat and let the biryani rest covered for 10 minutes. Fluff the rice gently with a fork, then garnish with 1/4 cup toasted almonds and 1/4 cup chopped fresh cilantro before serving.