Easy chicken biryani dish (Printable Version)

Tender chicken with fragrant basmati rice and spices come together in a simple, satisfying one-pot meal.

# What You'll Need:

→ 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 well
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

# Directions:

01 - In a bowl, combine chicken pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and let marinate for at least 10 minutes, or 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 sauté until golden brown, about 6 to 8 minutes.
03 - Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
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 aromas.
06 - Add the marinated chicken to the pot. Cook for 5 to 7 minutes until the chicken browns lightly and is partially cooked through.
07 - Gently fold in the rinsed basmati rice, mixing to combine evenly with the 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.
10 - Sprinkle chopped fresh cilantro, add fried onions if using, and serve with lemon wedges while hot.

# Expert Advice:

01 -
  • It's a complete one-pot meal that feels like you've been cooking all day but only actually takes fifty minutes.
  • The whole spices bloom in your kitchen in a way that makes everyone ask what you're making before they even sit down.
  • Biryani has this quiet confidence to it—serve it and people think you've mastered something serious, even though it's genuinely straightforward.
02 -
  • Don't skip rinsing the rice twice—this stops the starch from making everything sticky and lets each grain breathe and separate in the pot.
  • Once you cover the pot, resist the urge to peek for those eighteen to twenty minutes; every time you lift the lid, steam escapes and the cooking time extends.
  • If you're using chicken breast instead of thighs, cut it into smaller pieces and watch carefully so it doesn't dry out—thighs are more forgiving.
03 -
  • Toast your whole spices in a dry pan for thirty seconds before adding them to the pot—this wakes them up and intensifies their flavor without any extra effort.
  • Cook on a lower heat than you think; biryani should simmer gently, not boil aggressively, so the chicken stays tender and the rice doesn't break.
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