Easy Chicken Biryani (Print)

Tender chicken and fragrant basmati rice infused with spices for a comforting and quick main 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)
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

# Directions:

01 - Combine chicken with yogurt, turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly and marinate for a minimum of 10 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown, approximately 6 to 8 minutes.
03 - Incorporate minced garlic and ginger, stirring 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 aroma.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked.
07 - Stir in rinsed basmati rice, mixing gently to integrate 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 absorbed.
09 - Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, optional fried onions, and lemon wedges. Serve immediately.

# Chef Secrets:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent and you can relax while it simmers.
  • The spices bloom beautifully without any complicated layering or oven baking.
  • It tastes indulgent and aromatic, yet comes together in under an hour on a weeknight.
  • The chicken stays tender and juicy because it cooks right alongside the rice.
02 -
  • Don't skip rinsing the rice—unwashed basmati will turn gummy and stick together instead of staying light and fluffy.
  • Let the onions get truly golden before moving on, because that caramelization is where a lot of the dish's sweetness and depth come from.
  • Resist the urge to lift the lid while the rice is simmering, or you'll release the steam and end up with undercooked grains.
03 -
  • Use a heavy-bottomed pot with a tight-fitting lid to trap the steam and cook the rice evenly without burning the bottom.
  • If you're short on time, marinate the chicken the night before and store it in the fridge so you can skip straight to cooking.
  • Taste the rice water before you cover the pot—it should be slightly salty, which seasons the rice from the inside out.
  • If you can find them, use green cardamom pods instead of black for a sweeter, more delicate flavor.
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