Quinoa & Chicken Biryani
This Quinoa & Chicken Biryani might not look like traditional rice biryani,
but it is just as delightful for the senses.
When it comes to my senses and food, smell is my all time favorite. True, my sense of taste is what leads me to actually enjoy my food – but smell makes me anticipate it, long for it; and sometimes it’s all about the journey and not the destination – right?
When I was little, the smell of my mom’s biryani cooking is was what would herd my cousins and I inside from playing outside, and compel us to be on our best behavior as we awaited dinner.
Ever since, every time I have smelt her biryani cooking, it has sent jarring jolts to my salivary glands and triggered some wonderful memories!
Biryani is a dish popular in India and Sri Lanka and it is usually an elaborate combination of meat and rice with fresh cardamom and cloves along with spices like turmeric, garam masala, cumin, coriander and chili powder.
Sometimes nuts and raisins are added in and boiled eggs and Papadum (a thin, crispy flatbread usually made with lentil flour or rice flour) are served alongside it.
While biryani is a feast for my taste buds, it does a number on my nostrils! My mom doesn’t make her biryani quite as often these days as she isn’t feeling too well so when I was introduced to Progresso ‘s new Cooking Stocks, I figured I would adapt her recipe a tad bit to make this Quinoa & Chicken Biryani.
Progresso’s new line of premium Cooking Stocks are available in the soup aisle at your local grocery store. They have a rich, meaty, full body flavor, making them ideal for adding deep, complex flavors to many dishes including soups, stews, sauces, gravies and in my case – this biryani. Progresso Cooking Stocks do not contain any artificial flavors and with just 15-45 calories /95-420mg sodium /0-1g fat per serving, Progresso Stocks offers a clean way to boost your flavor game!
For my version, I opted to use quinoa instead of rice and olive oil instead of ghee. As Progresso Cooking Stock is a high-quality bone broth made by simmering real bones, vegetables, and aromatic herbs, I figured I would use boneless chicken thighs instead of bone-in chicken thighs for easy eating.
I also tossed in come celery, carrots and spinach because veggies and quinoa and chicken all in one is just plain good eating!
I still used many of the same spices and I made it all in a skillet for easy clean-up. I had my mom taste my version of her biryani and she gave this a thumbs up – and refused to believe that I didn’t use bone-in chicken – go figure!
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Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 1/2 cups Progresso Chicken Cooking Stock
- 5 cardamom pods
- 5 clove pods
- 1/4 teaspoon paprika
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 5 cloves garlic chopped
- 1/2 a yellow onion chopped
- 1/2 inch piece of ginger grated
- 2 stalks celery sliced
- 2 carrots sliced
- Handful of spinach chopped
- Salt and pepper to taste I used 1/8 teaspoon of each
- 2 boiled eggs
Instructions
- Add the olive oil to a skillet on medium flame
- Then add in the chicken and let brown on each side
- Add in the quinoa and pour over the 2/12 cups of Progresso Chicken Cooking Stock
- Add in the cardamom pods, clove pods, turmeric, paprika, garam masala, cumin, coriander, garlic, onion and ginger and mix well and bring to a boil and let simmer 12 minutes covered
- Add in the celery, carrots and spinach and cover and let cook 5 more minutes.
- Remove from heat and let sit covered for about another five minutes
- Uncover, garnish with sliced boiled eggs and enjoy warm.
- *You could also add slivered almonds, raisins or dried cranberries as a topping
Nutrition
This looks delicious! You can never go wrong with quinoa!
I know right! Thanks so much Sarah
You have me missing quinoa! This looks so good. I love when you share more traditional recipes!
Thanks so much Tara! I am gonna try to share more healthified versions of Sri Lankan recipes for sure
The egg is was is truly luring me into this recipe! Eggs always give me come hither stares!
Haha! Those stares can truly be alluring! 🙂
Love ur take with Quinoa.. Yum yum
Thanks so much!
Love biryani, looks so good Shashi. Really like the quinoa rather than rice. Really beautiful and nutritious.
Thanks so much Suzanne!
From one biryani lover to another, this looks amazing! Definitely the prettiest one I’ve seen! Good luck with the contest 🙂
You are too kind – thanks so much Sonali and congrats on your winS!
Oh yes, the journey and not the destination. Haha, I’m sure you kiddos knew what to expect. It happens all the time now with the boys too, i don’t even have to call.:). Perfect. I could eat biryani everyday, my favorite all time comfort food. you have taken biryani and made it healthy and perfect. You are truly amazing.
Love progresso stocks. All the best for the contest. My wishes my friend.
xx
Haha – the power of food eh? I’ve always been a sucker for good food so I will always be on my best for it! 🙂
Asha I saw that biryani you made this past weekend (on IG) and wow – that took me back – reminded me of my mom’s – I swear almost smelled it through my phone!
Thank you so much sweet friend! xx
This looks so healthy and filling – and comforting all at the same time! Perfect for brown-bagged lunches at work! Pinned to make asap!
Thanks so much Lindsey!
mmm! all the spices in this sound so good! also i love adding a boiled egg to any meal for that extra protein
Thanks so much Beverly – that egg sure went well with the spiced quinoa 🙂
Just reading your spice ingredient list has my mouth watering. Lots of delicious harmony of flavors going on and like your idea of adding a little quinoa with the rice. It adds a little bit of nutty flavor. Sharing of course!
Thanks so much Bobbi! xx
This looks delicious. Thanks for sharing your memories of your mom cooking this when you are young — it makes it all the more special.
Thanks so much Sarah – so sweet of you to say.
Now why have I never thought of using quinoa instead of rice when it comes to a curry? Ok, let’s sort that. It’s on the list now. 🙂
Beautiful combination of spices here Shashi. I have to admit to you, the attempts that I’ve made at making a biryani haven’t been that successful, even though I’m totally passionate about my curries! I’d happily give this one a go though. 😀
Thanks so much, Neil, I cannot wait to see your curry and quinoa creation!
Yes – yes please do give this a try – I would love to know what you think of the end result!
I have used quinoa for a lot of things when rice is called for but never biryani. Great idea Shashi and good luck with your entry 🙂
Thanks so much Tandy! We are a house divided – I love quinoa and my daughter loves rice – quinoa won over for this recipe!
There’s nothing like a mom’s recipe! Your dish looks fantastic! I love all the flavors and colors, and really love that you included quinoa!
Thanks so much Patricia! You are right – mom’s recipe’s are the best!
Ooh I am a fiend for biryani! Yours looks so good and like it is so full of spices and flavour 😀
Thanks so much Lorraine!
What a delicious looking dish! This would keep me full for ours and I love that stock. I use it all the time!
Thanks so much Brandy