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Dinner recipe · from the recipe book

Dutch Oven Chicken Thigh Biryani with Carrots

Fragrant cardamom-and-cumin rice layered over tender yogurt-marinated chicken thighs, with sweet carrots, golden onions and a fresh hit of mint and cilantro.

Dutch Oven Chicken Thigh Biryani with Carrots

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 2-inch pieces
  • ⅔ cup150 gPlain yogurt, low-fat
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tsp4 gGround cumin
  • 1 tsp2 gGround cardamom
  • ¾ tsp2 gGround turmeric
  • ¾ tsp2 gChili powder
  • 1⅛ tsp7 gSalt
  • 1⅔ cups300 gLong-grain brown rice, dryrinsed
  • 2 medium220 gYellow onionthinly sliced
  • 2½ medium150 gCarrotsdiced
  • 2 tbsp30 gCanola oil
  • 3 cups720 gLow-sodium chicken broth
  • 2 tbsp chopped10 gFresh mintchopped
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 tbsp15 gLemon juice

Steps

  1. In a bowl, stir the yogurt, garlic, ginger, turmeric, chili powder, half the cumin, half the cardamom and half the salt; add the chicken thighs, coat well and refrigerate for 30 minutes.
  2. Heat the canola oil in a Dutch oven over medium heat and cook the onion, stirring, for 12 to 15 minutes until deep golden.
  3. Add the carrot and the remaining cumin and remaining cardamom and stir for 1 minute until fragrant.
  4. Add the chicken with all its marinade and cook for 5 minutes, turning the pieces.
  5. Pour in the chicken broth, add the remaining salt, and bring to a boil.
  6. Scatter the brown rice evenly over the chicken without stirring, press it under the liquid, cover tightly and cook over low heat for 40 to 45 minutes until the rice is tender and the liquid absorbed; the chicken should reach 165°F (74°C).
  7. Remove from the heat and rest, covered, for 10 minutes.
  8. Drizzle with the lemon juice, scatter the mint and cilantro, and gently fluff the rice up from the chicken to serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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