Madras Chicken Biriyani

Skillet Chicken Biriyani
Biriyani is an Indian celebratory baked rice dish usually involving a lot of steps. We’ve streamlined the recipe into an easy one-pot casserole using our Madras Curry sauce for the full flavor without the effort. The garnishes are optional but if you have the time, they truly complete the dish.

Serves 4


1 lb boneless, skinless chicken, cut into 1-inch cubes (thighs recommended)

1 jar Maya Kaimal Madras Curry

1 cup basmati rice

1 cup water

½ teaspoon salt

1/4 cup roasted cashews or slivered almonds

1/4 cup raisins

Optional Garnishes:

1/8 teaspoon Garam Masala

2 hard boiled eggs, peeled and sliced

fried onions


Fried Onions
Thinly slice one medium yellow onion. Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Add the onion and cook, stirring often until softened and starting to brown. Increase heat and stir constantly until onions are very dark brown, about 10-12 minutes.


Step 1
Preheat oven to 350˚F.

Step 2
In a medium-sized (4 to 5 quart) oven-proof pot or Dutch oven, combine chicken, Madras Curry, rice, water, salt, almonds or cashews, and raisins. Bring to a boil, stirring often over medium-high heat.

Step 3
Cover pan and bake in the oven, undisturbed, for 30 minutes. Remove from oven and let rest, covered, for 5 minutes. Sprinkle with Garam Masala, if you like, and gently fluff with a fork.

Step 4
Transfer to a serving dish and garnish with halved eggs and fried onions.