Chicken Quinoa Biriyani 

As someone who is busy with work and school, there is no way I would be able to dedicate over 30 minutes in the kitchen. Indian food, when cooked from scratch, takes a long time to finish. I finally dared to make a super quick, less than 30 minute biriyani. Yup. And it turned out to taste so much better than I thought it would! So flavorful and the best part is the heat. Gotta love the spice! If you are vegetarian, substitute chicken with paneer or cauliflower. It’ll be just as delicious.


  • Chicken thighs (4, cut in quarters)
  • Red onion (1 medium, chopped)
  • Patak’s Hot Curry Paste (1 tbsp)
  • Coconut cream (2 tbsp)
  • Fresh mint leaves (ground to paste)
  • Dried Bay leaf (2)
  • Cardamom (6)
  • Cinnamon sticks (2 small)
  • Black pepper powder
  • Cayenne pepper powder
  • Water (1/4 cup or as needed)
  • Salt to taste
  • Cooked Quinoa (2 cups)

Serving(s): 4-5


  1. Heat a deep pan and add the chicken pieces.
  2. Sprinkle cayenne, black pepper, and salt on top. Let the chicken fry on one side for about 2 minutes. Turn the pieces and add seasoning on top again. Cover and let it cook in medium to high heat for another 5-10 minutes.
  3. Once the chicken is fully cooked, set aside.
  4. On the same pan, add chopped onions. Sauté until brown.
  5. Throw in bay leaves, cardamom and cinnamon sticks and sauté well until you can smell the aroma.
  6. Add Patak’s Hot Curry paste, coconut cream, mint paste and water. Stir the mixture ensuring it does not burn and let it come to a boil.
  7. Add in the cooked chicken, mix, cover, and let the mixture simmer for about 5 minutes. Let the gravy simmer without lid for another 3-5 minutes and thicken.
  8. Finally add cooked quinoa and mix thoroughly.
  9. Cover and let the flavors infuse for about 5 minutes while stirring occasionally. Add salt if necessary.

Your biriyani is ready to be served.

Garnish it with some chopped mint or coriander leaves. Serve the biriyani with raita or achaar.

Enjoy! 🙂

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