Easy Chicken Biryani Dish (Printable Version)

Aromatic blend of chicken, basmati rice, and spices cooked together in one pot for a hearty 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
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 pieces with yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix thoroughly and marinate for at least 10 minutes.
02 - Heat vegetable 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 - 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 aroma.
06 - Add marinated chicken to the pot and cook for 5 to 7 minutes until lightly browned and partially cooked through.
07 - Gently stir in rinsed basmati rice, ensuring even distribution with the chicken and spices.
08 - Pour in water and bring to a gentle boil. 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.
10 - Sprinkle chopped cilantro and optional fried onions over the biryani. Serve with lemon wedges while hot.

# Expert Hints:

01 -
  • Everything cooks in one pot, so you skip the layering and the mountain of dishes that usually comes with biryani.
  • The yogurt marinade keeps the chicken incredibly tender while the whole spices perfume the rice as it steams.
  • You can have this on the table in under an hour, which feels like magic when it tastes this rich and aromatic.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, gummy mess instead of fluffy separate grains.
  • Keep the lid on tight during steaming and resist the urge to peek, because every time you lift it you lose steam and the rice won't cook evenly.
  • Let the pot rest off the heat for five minutes before fluffing so the bottom layer doesn't stick and the moisture redistributes perfectly.
03 -
  • Use a heavy-bottomed pot with a tight-fitting lid to trap steam and prevent hot spots that burn the rice.
  • Toast the whole spices for one minute before adding the chicken so their oils release and perfume the entire dish.
  • If you're short on time, marinate the chicken the night before and let it sit in the fridge so the flavors deepen while you sleep.
Go Back