Dinner

Chicken Biryani Pilau Recipe

Name: Chicken Biryani Pilau Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 6 large chicken thighs, skin on; 1 large onion, finely sliced; 2 tbsp curry powder (hot or mild according to preference); 350g easy-cook long grain rice; 700ml chicken or vegetable stock; 250g frozen peas; Small bag of roasted cashew nuts; Flaked almonds; Raisins

ByJack Voss January 12, 2026January 12, 2026

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Introduction

Chicken biryani pilau is a flavorful one-pan meal combining tender chicken, aromatic spices, and fluffy rice. This easy recipe brings vibrant Indian-inspired flavors to your dinner table with minimal fuss.

A dark pot filled with a dish consisting of three main layers: the bottom layer is a textured mix of golden-brown rice grains cooked to a soft, fluffy look; scattered throughout and on top are bright green peas evenly spread, adding pops of color; the top layer features several pieces of browned chicken thighs with crisp edges, nestled among the rice and peas. A long silver spoon rests inside the pot, partly submerged in the food. The pot is placed on a white marbled surface with a white cloth and a dark blue cloth visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
6 large chicken thighs, skin on
1 large onion, finely sliced
2 tbsp curry powder (hot for spicy, mild for gentler flavor)
350g easy-cook, long grain rice
700ml chicken or vegetable stock
250g frozen peas

Instructions

Step 1: Preheat the oven to 200°C (fan 180°C/gas mark 6). Heat the vegetable oil in a large sauté pan over medium heat.
Step 2: Add the chicken thighs skin side down and fry for 8-10 minutes until the skin is golden and crispy.
Step 3: Add the sliced onion to the pan and cook for 5 minutes until softened.
Step 4: Sprinkle the curry powder over the chicken and onions and cook for one more minute, stirring to coat evenly.
Step 5: Stir in the rice, then pour over the stock and bring it to a gentle boil on the stove.
Step 6: Cover the pan with a lid and transfer it to the preheated oven. Bake for 30 minutes until the rice has absorbed all the liquid and is tender.
Step 7: Remove the pan from the oven, stir in the frozen peas, then leave the pilau to stand for a few minutes before serving.

Tips & Variations

For added texture and flavor, stir in a handful of roasted cashew nuts, flaked almonds, or raisins just before serving.
Use boneless chicken thighs for quicker cooking and easier eating.
Adjust the curry powder to your preferred heat level—mild for subtle warmth or hot for a spicy kick.
Serve with cooling yogurt or a fresh cucumber raita to balance the spices.

Storage

Store any leftover biryani in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed to keep the rice moist.

How to Serve

A black pot filled with a dish showing one layer of golden-brown cooked chicken pieces on top, surrounded by a thick layer of yellowish cooked rice mixed with bright green peas. The rice looks fluffy and slightly oily. A silver spoon rests inside the pot on the right side, partially covered by the rice. The pot sits on a white marbled surface with a folded white and dark blue striped cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can substitute chicken breasts or boneless thighs if you prefer leaner cuts, but cooking times may vary slightly. Ensure the chicken is cooked through before serving.

Is it necessary to bake the pilau in the oven?

Baking helps the rice cook evenly and allows the flavors to meld beautifully. However, you can also simmer the covered pan gently on the stove until the rice is cooked and liquid absorbed, watching carefully to avoid burning.