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Curried Chicken and Rice with Cranberries

4 Servings

45 minutes

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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.




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


  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 2

    tablespoons finely grated fresh ginger


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Alisa T.
July 18, 2022
Fun, new way to combine frequently-used ingredients
I enjoyed making this. I also enjoyed eating it. I was able to throw together a new take on a bunch of ingredients I already have and plate an attractive, if simple, lunch in a short time. Make sure the rice is fluffy otherwise the dish can get dense.
Celia C.
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.
Lisa C.

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!

Kari M J.

I make this regularly for my family. Great recipe! I do like to add some hot garam masala for heat. I also like to add pistachios or cashews if I have them, as garnish.

Myrna A.

This is another family favorite and a great party potluck dish. Perfect recipe!

Theodore A.

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.

Lynn C.

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.

The Milk Street Team

John E.

Truly great recipe. Amazing flavor in under an hour. Thank you Milk Street!

Melanie O.

Thank you for another great recipe! I just made this for dinner and loved it! Will definitely be making again. I like the idea of adding some pistachios or cashews and will have to try that next time.