Easy Chicken Biryani (Printable)

Fragrant chicken and basmati rice with warming spices ready in one pot.

# What Goes In:

→ 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 - 1½ cups basmati rice, rinsed thoroughly
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 Make It:

01 - Combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for at least 10 minutes, up to 30 minutes for enhanced flavor.
02 - Heat vegetable 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 1 minute until aromatic.
04 - Add diced tomato 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 fragrances.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Gently fold in the rinsed basmati rice, mixing to combine evenly with chicken and spices.
08 - Pour in water, bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 18 to 20 minutes until rice is tender and liquid fully absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff the rice gently with a fork before serving.
10 - Top with chopped fresh cilantro, optional fried onions, and lemon wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks together in one pot, so theres less cleanup and more time to relax.
  • The chicken stays juicy while the rice soaks up every bit of spice and aroma.
  • Its flexible enough to dial up or down the heat depending on whos at the table.
02 -
  • Rinsing the rice thoroughly is non-negotiable, or youll end up with a sticky, clumpy mess instead of fluffy grains.
  • Resist the urge to lift the lid while the rice is steaming, letting the steam escape will leave you with undercooked rice.
  • If using chicken breast, watch the timing closely since it cooks faster and can turn dry if left too long.
03 -
  • Use a heavy-bottomed pot with a tight-fitting lid to ensure even heat distribution and prevent burning on the bottom.
  • Let the chicken marinate longer if you have time, even an hour makes a noticeable difference in tenderness and flavor.
  • Toast your whole spices in a dry pan for a minute before adding them to intensify their aroma and taste.
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