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Chicken Biryani

Said to have been invented during the Mughal Empire (a really really long time ago), biryani is a mixed rice dish commonly found on the Indian subcontinent. Our WECO version is a spin on the OG, a classic you might already know well. What we’ve got on tap tonight: a chicken breast marinated for half a 

day (!!!), a spiced rice base, and a few accompaniments! 

The korma is a creamy, coconut-ey blend of potatoes and spices, and the raita is similar to a tzatziki, perfect as a dollop on the side…or just pour all of it on your plate, it’s THAT good! Slather the garlic butter on that naan and it’s chow time.

What’s in your bag:

  • Chicken breast
  • Basmati rice
  • Sweet potato korma
  • Raita
  • Naan
  • Garlic butter

What you’ll need from home:

  • Sheet tray with aluminum foil
  • Salt and pepper
  • Pyrex dish
  • Saute pan 

Total prep time: 12 minutes


The Chicken Breast

  1. Drizzle a little olive oil onto that sheet tray. 
  2. Toss the chicken breast on that sheet tray and place in the oven.
  3. Cook for 7-8 minutes or until heated through.

The Rice

  1. We’re going microwave! Scoop the rice into a Pyrex dish.
  2. Cover with a damp paper towel and microwave for 2-3 minutes. 

The Korma

  1. Drizzle olive oil on a saute pan. 
  2. Heat korma on low-medium heat for around 5 minutes. 

The Naan

Two options again! (What can we say? We’re flexible.)

  • Option 1: Char them up over an open flame for 5-10 seconds per side so they get toasty and lightly charred.
  • Option 2: Warm them in a nonstick pan one at a time. 

The Raita

  1. Nothing! This is meant to be enjoyed cold. 

Grab a plate. Naan first, slather in garlic butter. Place some korma beside it, and toss a big scoop of rice next to the korma. A trio of sorts! Nestle the chicken breast in the pile of rice. Gobble it up. 


That’s it! Dinner solved, dinner served. #weareWECO

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