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Recipes

One Skillet Quick Chicken Biryani 

By Swanson®
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Ingredients

¼

cup ghee

1

½ pounds boneless skinless chicken thighs, cut into chunks

Kosher salt and freshly ground black pepper

3

small onions, halved and thinly sliced

5

garlic cloves, minced

One 2-inch piece of ginger, minced

2

cups Swanson® Natural Goodness® Chicken Broth

2

teaspoons garam masala

1

teaspoon ground turmeric

1

½ cups basmati rice, rinsed

¼

cup chopped cilantro

¼

cup thinly sliced almonds, toasted

½

cup dried apricots, finely diced

Lemon wedges, for serving

Need to make a substitution?

Preparation

  1. Step 1

    In a large heavy bottomed skillet, heat 2 tablespoons of the ghee over medium-high. Season the chicken with salt and pepper and add in a single layer. Cook, turning halfway through until golden on both sides, about 6 minutes. Remove chicken to a plate.

    Step 2

    Add the onions, remaining 2 tablespoons of ghee, and ¼ cup water to the skillet. Increase the heat to high. Using a wooden spoon, scrape up any brown bits on bottom of pan into onions to prevent the bits from burning. Cook, stirring frequently, until onions are deep golden, adding a few tablespoons of water if bottom of pan gets dark and scraping up brown bits, about 10 minutes. Remove half the onions to a bowl.

    Step 3

    Reduce heat to medium, add the garlic and ginger to the remaining onions in the skillet. Cook, stirring, until fragrant, about 1 minute. Stir in the garam masala and turmeric and cook, stirring, 30 seconds.

    Step 4

    Pour in the Swanson® Natural Goodness® Chicken Broth, return the chicken and add the rice and 3/4 teaspoon salt to the skillet. Stir to combine. Bring to a boil and cover skillet with lid. Transfer the skillet to the oven and cook until rice is tender and liquid is absorbed, about 15 minutes.

    Step 5

    Remove skillet from oven and fluff the chicken and rice with a fork. Season with salt and pepper. Top with reserved onions, cilantro, apricot, and almonds. Serve with lemon wedges.