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Curried Chicken and Rice with Cranberries
South Asian biryani, a mixture of rice, spices and meat, inspired this aromatic, flavor-packed recipe. We use coconut water to cook the rice; it adds just a touch of richness and a savory-sweet quality that works perfectly with the curry and cardamom. Mango chutney is a great complement for this dish.
4
Servings
Tip
Don’t stir too much after adding the rice to the skillet. If allowed to cook undisturbed for a few minutes, the mixture forms a crisp, flavorful crust on the bottom. A wide metal spatula is ideal for scraping up the browned bits.
45 minutes
Ingredients
-
3
tablespoons grapeseed or other neutral oil, divided
-
2
tablespoons finely grated fresh ginger
Directions
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01In a medium bowl, mix together 1 tablespoon of the oil, the ginger, curry powder, cardamom, 2½ teaspoons salt and 1 teaspoon pepper to form a paste. Transfer 1 tablespoon of the paste to a large saucepan and set aside. Add the chicken to the bowl with the remaining paste and stir to coat. Marinate at room temperature while you cook the rice.
Reviews
June 24, 2026
Loved making this delicious meal
My first time working with curry powder and cardamon powder and It was so fun and delicious. thanks!
June 9, 2026
Simple but delicious!
This is a relatively easy dish to put together and definitely a keeper. Cooking the rice in coconut water is actually really clever too. I was skeptical about all of the cilantro, but that with the addition of lime juice really amps up and rounds out everything!
April 24, 2024
Delicious
I did add a teaspoon of garam masala which helped bring the spice level up. I did not have shallots so I used yellow onions which I can not respond if it made any difference in the dish versus using shallots. Cashews would have added to the dish so I will try that next time. Chutney is needed as well!
February 5, 2024
Great weeknight dish
I loved this dish. Once I forgot to buy cilantro and made it with baby spinach I had on hand. Now, I always use both.
June 9, 2024
Biriyani with extra flavor
The cranberries provide an extra sweetness and the lime brightness. Would recommend adding some chilis or pepper flakes to give it a little extra kick
Is this supposed to have crisped rice like socorrat or just extra fond on the pan? Dish is very good but I can't imagine ever getting a real crust with precooked basmati and this much moisture. Agree with adding toasted nuts or dried coconut as garnish.
Hi Theodore -
It doesn't necessarily have a full crust like socorrat, but you should get some browned rice on the bottom. It's possible that our "medium-high" heat is a bit higher than yours or our skillet is thicker and holds the heat better. We would recommend turning up the heat a bit or cutting back on that last addition of 1/2 cup coconut water.
Best,
The Milk Street Team
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I have made this recipe multiple times, and every time is a success. I've switched out the thighs for boneless breasts and the coconut water for coconut milk if that's what's on hand. I've doubled the recipe for company and it is always a hit!