Easy Chicken Biryani (Printable)

Tender chicken and fragrant basmati rice cooked with spices for a quick, flavorful dish.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp chili powder (optional)
07 - 1 tsp salt

→ Rice

08 - 1½ cups basmati rice, rinsed
09 - 2½ cups water

→ Vegetables & Aromatics

10 - 2 tbsp vegetable oil or ghee
11 - 1 large onion, finely sliced
12 - 2 garlic cloves, minced
13 - 1 tbsp fresh ginger, minced
14 - 1 large tomato, diced

→ Whole Spices

15 - 1 bay leaf
16 - 4 whole cloves
17 - 4 green cardamom pods
18 - 1 cinnamon stick

→ Garnish

19 - 2 tbsp chopped fresh cilantro
20 - 2 tbsp fried onions (optional)
21 - Lemon wedges

# How to Prepare:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix well and let marinate for at least 10 minutes, up to 30 minutes for deeper flavor.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, approximately 6 to 8 minutes.
03 - Stir in minced garlic and ginger, cooking for about 1 minute until aromatic.
04 - Add diced tomato to the pot and cook for 2 to 3 minutes until softened.
05 - Add bay leaf, cloves, cardamom pods, and cinnamon stick. Stir for 1 minute to release their fragrance.
06 - Add marinated chicken and cook for 5 to 7 minutes, stirring occasionally until lightly browned and partially cooked.
07 - Gently stir in rinsed basmati rice to combine with chicken and spices.
08 - Pour in water, bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is tender and water is absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, fried onions, and lemon wedges. Serve hot.

# Expert Suggestions:

01 -
  • It genuinely cooks in under an hour from start to table, no tricks or shortcuts required.
  • The spices bloom right in the pot, so your whole kitchen smells like a proper celebration.
  • Biryani feels fancy but the technique is straightforward enough that even a weeknight version tastes like you've been cooking it for years.
02 -
  • If you peek under the lid before 18 minutes, you're letting out steam and extending the cooking time—trust the process and resist the temptation.
  • The water-to-rice ratio is exact for a reason; if your pot runs hot or you're at altitude, you might need slightly less water, but start with this amount and adjust next time if needed.
  • Chicken thighs really are worth using here because they forgive timing mistakes, but if you use breast meat, check for doneness at the 15-minute mark so it doesn't overcook.
03 -
  • Heavy-bottomed pots are worth the investment because they distribute heat evenly and prevent those burnt bottom layers that happen in thin pots—once you cook biryani in a good pot, you'll never go back.
  • Measuring your water accurately is the actual secret to perfect rice; if you eyeball it, you'll either end up with mush or crunch, so use that measuring cup.
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