Easy Chicken Biryani (Print Version)

Tender chicken and fragrant basmati rice cooked with warming spices in one pot for a satisfying dish.

# Components:

→ 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, adjust to taste)
07 - 1 tsp salt

→ Rice

08 - 1.5 cups basmati rice, rinsed well
09 - 2.5 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

# Preparation Steps:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl; mix thoroughly and marinate for 10 to 30 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat; add sliced onions and sauté until golden brown, approximately 6 to 8 minutes.
03 - Incorporate minced garlic and ginger; cook for 1 minute until fragrant.
04 - Add diced tomatoes 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 aromas.
06 - Add marinated chicken; cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Stir in rinsed basmati rice gently to blend 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 liquid is absorbed.
09 - Remove pot from heat; let stand covered for 5 minutes, then fluff rice with a fork.
10 - Top with chopped cilantro, optional fried onions, and lemon wedges; serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is as easy as the cooking.
  • The chicken stays juicy because it steams right in with the rice.
  • It tastes like you spent hours layering flavors, but youre done in under an hour.
  • The whole spices make your kitchen smell like a spice market without any fuss.
02 -
  • Dont skip rinsing the rice, it removes extra starch and keeps the grains from clumping into a sticky mess.
  • Keep the lid on tight while the rice simmers, lifting it releases steam and can leave you with crunchy undercooked spots.
  • If your chicken pieces are large, cut them smaller so they cook evenly and quickly.
  • Use a heavy-bottomed pot to prevent burning on the bottom while the rice steams.
03 -
  • Toast the whole spices in the oil for a few seconds before adding the onions to deepen their flavor even more.
  • If you have time, let the chicken marinate for 30 minutes or even overnight for a more developed taste.
  • Use a fork to fluff the rice, a spoon can smash the grains and turn them mushy.
  • Save any leftover fried onions from a jar, theyre the easiest way to make the dish look and taste special.
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